Low Carb Chocolate Macadamia Nut Fudge

Updated
5 from 25 votes
Low Carb Chocolate Macadamia Nut Fudge
Low Carb Chocolate Macadamia Nut Fudge

Low Carb Chocolate Macadamia Fudge is a great snack or after dinner treat. The smooth, creamy fudge is also a great fat bomb!

It’s creamy chocolately, and has pieces of Macadamia nuts for the perfect crunch. Yum!

This low carb chocolate macadamia nut fudge recipe makes 24 servings. One serve is 1 square of fudge.

Low Carb Chocolate Macadamia Nut Fudge Ingredients

  • 8 ounces of Cream Cheese, softened
  • 2 tablespoons of Cocoa, unsweetened
  • 3 tablespoons of Erythritol
  • 2 teaspoons of Vanilla Extract
  • 8 ounces of Butter, unsalted
  • 1/2 cup of Raw Macadamia Nuts, chopped.

How to make Low Carb Chocolate Macadamia Fudge

How to make Low Carb Chocolate Macadamia Nut Fudge
How to make Low Carb Chocolate Macadamia Nut Fudge
  1. Line a rectangle slice tin with parchment paper. We use this 11 x 7in brownie tin.
  2. Melt the butter and leave to cool slightly. Hot butter will cause the mixture to curdle.
  3. Mix cream cheese, cocoa, erythritol and vanilla extract with a hand mixer on low speed to prevent the cocoa from coating the kitchen.
  4. Slowly add the butter whilst the mixer is on low speed and mix for 3 minutes.
  5. Add the chopped macadamia nuts and combine.
  6. Pour the mix into the lined tin and refrigerate for 1 hour before cutting into 24 squares and enjoying. The fudge is best served from the fridge as it will melt if left out for too long.
Low Carb Chocolate Macadamia Nut Fudge

Low Carb Chocolate Macadamia Fudge - EASY Delicious Recipe

Low Carb Chocolate Macadamia Fudge is a great snack or after dinner treat, it's creamy, chocolately, and has pieces of Macadamia nuts for that perfect crunch. Yum!

Rate it

5 from 25 votes
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Course: Snacks
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 minute
refrigerate: 1 hour
Total Time: 1 hour 10 minutes
Servings: 24 Pieces
Calories: 122kcal
Author: Gerri

Unit Conversion

Ingredients

  • 8 ounces Cream Cheese softened
  • 2 tbsp Cocoa unsweetened
  • 3 tbsp Erythritol
  • 2 tsp vanilla extract
  • 8 ounces Butter unsalted
  • 1/2 cup Raw Macadamia Nuts chopped

Instructions

  • Line a rectangle 11 x 7in tin with parchment paper.
  • Melt the butter and leave to cool slightly. Hot butter will cause the mixture to curdle.
  • Mix cream cheese, cocoa, erythritol and vanilla extract with a hand mixer on low speed to prevent the cocoa from coating the kitchen.
  • Slowly add the butter whilst the mixer is on low speed and mix for 3 minutes.
  • Add the chopped macadamia nuts and combine.
  • Pour the mix into the lined tin and refrigerate for 1 hour before cutting into 24 squares and enjoying. The fudge is best served from the fridge as it will melt if left out for too long.

Notes

Nutrition

Serving: 50g | Calories: 122kcal | Carbohydrates: 1g | Protein: 0g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 98mg | Potassium: 32mg | Fiber: 0g | Sugar: 0g | Vitamin A: 365IU | Calcium: 14mg | Iron: 0.2mg
Made this recipe?Tag me at @myketokitchen

Try more of our delicious fudge recipes;

To make a larger batch of Low Carb Chocolate Macadamia Fudge adjust the serving amounts in the recipe card above.

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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As seen in: Womens Health, Buzzfeed, Bulletproof, Parade, Yahoo, Huffpost