Description
A delicious and easy recipe for Keto Gingerbread Cookie Butter Fudge that is perfect for the holiday season.
Ingredients
Scale
- 1 cup almond butter
- 1/2 cup coconut oil, melted
- 1/2 cup powdered erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- In a medium mixing bowl, combine the almond butter and melted coconut oil until smooth.
- Add the powdered erythritol, vanilla extract, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix well until all ingredients are fully incorporated.
- If using, fold in the chopped pecans or walnuts.
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Pour the fudge mixture into the prepared baking 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 spicier kick, increase the amount of ginger or add a pinch of cayenne pepper.
- Substitute almond butter with peanut butter or sunflower seed butter for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 0g
- Sodium: 0g
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg