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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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| Servings: bars |
- 1 cup almond flour
- 1/2 cup unsalted butter (melted and divided)
- 6 tablespoons So Nourished powdered erythritol sweetener (divided)
- 1/2 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1/2 cup almond butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon xanthan gum
- 1 ounce 80% dark chocolate or sugar-free chocolate chips
- Preheat the oven to 400°F and line a 9x10 inch or similar baking dish with parchment paper.
- Whisk together the almond flour, ¼ cup melted butter, 2 tbsp powdered erythritol, and the cinnamon until well-combined.
- Spread the mixture on the lined baking dish and bake for 10 minutes until golden brown.
- Whisk together the heavy cream and almond butter with the remaining butter and 4 tbsp powdered erythritol in a mixing bowl.
- Add the vanilla and xanthan gum and blend until well-combined.
- Spread the fudge mixture over the cooled almond flour base then sprinkle with roughly chopped dark chocolate or sugar-free chocolate chips.
- Freeze overnight then slice the fudge into 8 bars to serve.
Can I use peanut butter instead of almond butter?
For sure! That would be great!