Ingredients:
- 1/2 cup unsalted butter
- 3/4 cup sugar-free milk chocolate chips
- 1 serving Irish Cream Keto Chow
- 2 Tbsp. powdered erythritol
- 1/4 cup heavy cream
- 1/2 tsp. pure vanilla extract
- 1/4 cup sugar-free white chocolate chips
Directions:
- Place the butter and milk chocolate in a large bowl and microwave in 30-second bursts, stirring together between each interval, until completely melted.
- Add the Keto Chow and powdered erythritol and mix until there are no lumps of powder.
- Mix in the heavy cream and vanilla extract.
- Stir the white chocolate chips into the mixture.
- Line an 8 x 4.5 loaf pan with tin foil so that the tin foil hangs over the sides and spray lightly with oil.
- Spread the fudge into the loaf pan and smooth with the back of a spoon or spatula.
- Chill in the refrigerator for at least four hours, or until the fudge is set and firm enough to cut.
- Use the tin foil to lift the fudge out of the pan.
- Transfer the fudge to a cutting board and cut into 21 pieces. Fudge should remain refrigerated until serving. It will become soft at room temperature.
Nutrition Facts
Irish Cream Double Chocolate Fudge
Serving Size
1 piece (.7 oz.)
Amount per Serving
Calories
82.61
% Daily Value*
Fat
7.58
g
12
%
Saturated Fat
4.7
g
29
%
Trans Fat
0.21
g
Polyunsaturated Fat
0.21
g
Monounsaturated Fat
1.52
g
Cholesterol
16.35
mg
5
%
Sodium
45.89
mg
2
%
Potassium
110.39
mg
3
%
Carbohydrates
6.32
g
2
%
Fiber
2.27
g
9
%
Sugar
0.65
g
1
%
Sugar Alcohol
3.53
g
Net Carbs
0.51
g
Protein
1.76
g
4
%
Vitamin A
224.26
IU
4
%
Vitamin C
5.73
mg
7
%
Calcium
47.8
mg
5
%
Iron
0.31
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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