Keto Peppermint Christmas Fudge

This recipe for Christmas candy will be a hit! A deliciously soft, creamy, and dense Christmas fudge topped with crushed peppermint candies will sure put you in a festive mood. Unsweetened chocolate, sweetener, and coconut cream are blended and poured into a cake pan, then chilled until firm. You will love the minimal amount of effort in comparison to the number of servings you can get out of one batch of fudge (42 servings)!

What type of coconut cream should I use?

Please use canned coconut cream that is unsweetened.

What type of chocolate and sweetener should I use?

Please use a 100% unsweetened cacao baking bar. These are widely available and, therefore, easy to find. The sweetener ratio in the recipe below is only a suggestion, so feel free to add more if you like a sweeter candy. Also, use powdered erythritol as it dissolves into ingredients better (granulated varieties tend to be gritty).

What type of peppermint candies should I use?

Please use sugar-free peppermint candies. These can be the peppermint or spearmint variety (or use both for red and green colors).

Serving suggestions

Serve Keto Christmas Fudge with other Christmas treats like Keto Sugar Cookies https://www.carbmanager.com/recipe/keto-sugar-cookies.

Note - 13.66 oz of coconut cream is one can

Net Carbs

2.2 g
Fiber

2 g
Total Carbs

10.1 g
Protein

1.6 g
Fats

9 g

91 cals

Quantity

Serving Size

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100% Cacao Unsweetened Chocolate Premium Baking Bar by Ghirardelli

1 pound
Coconut Cream (liquid From Grated Meat)

13-⅔ ounce
The Ultimate Icing Sugar Replacement by Swerve

1-½ cup
Peppermint Extract

2 teaspoon
Peppermint Hard Candy, Sugar Free

7 piece

Step 1

Prepare a double boiler with a couple of inches of water and bring it to a boil. If you do not have a double boiler, use a small saucepan filled with water and a heavy glass or stainless steel bowl placed on top. Add the chocolate to the top part of the double boiler. Allow the chocolate to melt, occasionally stirring until fully melted, about 5-7 minutes. Turn off the heat and keep the chocolate over the double boiler to keep it warm.
Step 2

Open the can of coconut cream and place it in a bowl with the sweeter. Whisk it together to remove the lumps (it does not have to be perfect).
Step 3

Add the melted chocolate to the coconut cream mixture and whisk together until thickened and smooth.
Step 4

Pour into a prepared 8” x 8” cake pan lined with parchment paper that has been sprayed with cooking spray. Top with crushed sugar-free peppermint candies.
Step 5

Chill overnight until firm. The next day place a sharp knife under hot running water. Wipe it dry and cut the fudge into 42 squares. You will need to rinse the blade after each cut to keep the squares pretty.