Keto Fridge Fudge

Ingredients

• 240 g (1 cup)Nuttzo Keto Butter
• 120 g (1/2 cup)coconut butter
• 60 ml (1/4 cup)coconut oil
• 3 scoopsPrimal Kitchen® Chocolate Collagen Fuel
• 25 g (5 tbsp)cocoa powder
• 15–30 ml (1–2 tbsp), to tasteSwerve or monk fruit sweetener
• A good pinchHimalayan salt

Instructions

1. 1

   Melt and mix

   Melt all the ingredients together in a double boiler, or place them in a bowl set over boiling water. Stir well to combine.

2. 2

   Chill until firm

   Pour the mixture into a mould or tray and refrigerate until solid.

3. 3

   Unmould and serve

   Pop the fudge out of the silicone cube tray and enjoy. Keep it covered in the refrigerator.

What is fridge fudge?

Fridge fudge is a no-bake sweet that sets as its fats cool, rather than relying on cooked sugar to form a traditional fudge texture. This version takes a keto-style approach, combining nut and coconut butters with cocoa and chocolate collagen powder.

The mixture is melted and stirred together, then chilled in small portions. A silicone ice cube tray makes the pieces easy to release and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 8g protein, 7g carbs, 22g fat.

Most of the calories and fat come from the nut butter, coconut butter and coconut oil; the chocolate collagen powder contributes much of the protein. Pair a cube with fresh fruit for a more balanced snack.

Choosing the ingredients

Nut butter: Nuttzo Keto Butter gives the fudge its nutty base. Stir it well before measuring if the oils have separated.

Coconut butter and oil: Coconut butter adds body, while coconut oil helps the mixture set when cold. These ingredients are not interchangeable, so use both as listed.

Chocolate and sweetener: The chocolate collagen powder and cocoa provide the chocolate flavour. Start with the smaller amount of sweetener, taste the mixture, then add more if wanted.

Melting and mixing

Gentle heat: Use a double boiler or a heatproof bowl over boiling water, keeping the bowl above the water rather than in it. Stir as the ingredients melt so the mixture comes together evenly.

Smooth mixture: Make sure there are no visible lumps of coconut butter or cocoa before pouring. If the mixture starts to feel too hot, take it off the heat and continue stirring.

Getting a good set

Moulds: A silicone ice cube tray makes small, neat portions that are easy to pop out once firm. A different mould or tray also works, though the pieces may need cutting after chilling.

Doneness: The fudge is ready when it feels solid rather than soft in the centre. The recipe gives no fixed chilling time, so check the texture before unmoulding.

Serving the fudge

Let the cubes sit briefly at room temperature if they are very firm straight from the fridge. They are rich, so small pieces work well alongside coffee or tea.

For a more balanced snack plate, serve a cube with fresh berries or another fruit you enjoy.

Portioning and nutrition

The nut butter, coconut butter and coconut oil supply most of the energy and fat, while the collagen powder contributes protein. Cocoa and the optional sweetener add comparatively little to each cube, though exact values depend on the products used.

For a more balanced plate, pair a portion with fruit rather than treating the fudge as the whole snack.

Recipe notes & tips

• Stir the nut butter before measuring if any oil has risen to the top.
• Taste the mixture before adding the full amount of sweetener.
• Use a bowl that sits securely above the water when melting the ingredients.
• Stir thoroughly so the cocoa is evenly distributed through the mixture.
• Wait until the fudge is fully firm before trying to release it from the mould.

Variations

• Add chopped nuts: Fold them through the mixture before pouring for extra crunch.
• Use a different mould: Pour into a small lined tray and cut into pieces once firm.
• Add vanilla: Stir a little vanilla extract into the melted mixture for a warmer flavour.
• Change the cocoa: Use a little less cocoa for a milder chocolate taste.
• Adjust the sweetness: Add the sweetener gradually and stop when it tastes right to you.

Common mistakes to avoid

• Overheating the mixture: Use gentle heat and keep the bowl above, not in, the boiling water.
• Skipping the stirring: Mix thoroughly so the cocoa and butters combine evenly.
• Adding all the sweetener at once: Begin with less, taste, then add more if needed.
• Unmoulding too soon: Chill until the centre is firm so the cubes hold their shape.
• Leaving the fudge uncovered: Store it covered in the refrigerator to protect its texture and flavour.

How to store

Keep the fudge covered in the refrigerator, as directed in the recipe. The recipe does not specify a storage duration; check its appearance and smell before serving leftovers.

Frequently asked questions