Description
A delicious and guilt-free Keto Cranberry Pistachio Holiday Fudge perfect for the festive season.
Ingredients
Scale
- 1 cup unsweetened almond butter
- 1/2 cup coconut oil
- 1/2 cup erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dried cranberries (sugar-free, if possible)
- 1/2 cup shelled pistachios, roughly chopped
- 1/4 teaspoon salt
Instructions
- In a medium saucepan over low heat, melt the almond butter and coconut oil together, stirring until smooth.
- Remove from heat and stir in the erythritol, vanilla extract, cocoa powder, and salt until well combined.
- Fold in the dried cranberries and chopped pistachios until evenly distributed.
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Pour the fudge mixture into the prepared dish and spread it evenly.
- Refrigerate for at least 2 hours or until firm.
- Once set, lift the fudge out of the dish using the parchment paper and cut into squares.
Notes
- For a creamier texture, consider adding 1/4 cup of unsweetened coconut cream to the mixture before refrigerating.
- You can substitute the dried cranberries with sugar-free chocolate chips for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: Keto
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg