Low-Carb, Keto Chocolate Fudge

I followed the instructions roughly apart from I hadn’t got any unsalted butter so I used ghee (not much difference, ghee is just clarified butter).

I melted the ghee, added a dash of liquid sweetner, added half a carton of cream cheese and the cream, waited for it to bubble slightly.

As soon as it bubbled slightly I took off the heat and added the cocoa powder.

It did not look a dark enough colour so I added around 5 times the suggested amount of cocoa powder, it combined nicely, set in fridge and was perfect.

It is also worth noting that I am in the UK.

I used Aldi soft cheese (doesn’t have the gums and additives of Philadelphia, it is just cheese only and sometimes when you open it you have to pour off the whey a little as it is 100% natural) and also my cream was double cream which is 50% fat.

If posters are getting a slurry after it is chilled then there is not enough saturated fat to make it firm.

You need full fat natural soft cheese, full fat butter or ghee or coconut oil and natural heavy cream with no additives.

I also used it as the topping of a cheesecake (to put a thin choc fudge layer on top of the low carb cheese cake made with mascarpone and gelatin – not the eggs version).

Worked great and the normals had no idea and kept coming back for more.

Peace out