Salted caramel fudge is super easy to make keto friendly, and with the help of a few extra ingredients within this recipe, I'll show you not only how to make delicious keto salted caramel fudge, but how to take it to the NEXT LEVEL!
Place a saucepan over medium heat, add the butter and erythritol, then stir consistently until melted and well combined (approximilatey 5 minutes)
By this stage, the butter should be a slightly brown colour, and the mixture will be bubbling. Turn down the heat and add the cream, and stir to combine. Remove from the heat.
Into a silicone mold, divide the mixture into 6 equal portions. Open the Atkins chocolate break bar packets, and break each bar in half, and carefully rest on top of the salted carmel fudge. Add a little salt on top of each peice of fudge.
Place the whole recipe into the freezer to set for at least 4 hours.
Remove each bar from it's mold, and slice in half. Each half is a serving, but you could slice that peice in quarters to give you a little more portion control (caution, these are delicious)
This recipe is best stored in the fridge, and will keep for up to 2 weeks in the fridge, or 2 months in the freezer.
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Nutrition Facts
Keto Salted Caramel Fudge
Amount Per Serving (0.5 Bar)
Calories 238Calories from Fat 219
% Daily Value*
Fat 24.3g37%
Saturated Fat 15.4g96%
Carbohydrates 11g4%
Fiber 10g42%
Protein 1.2g2%
Net Carbs 1g
* Percent Daily Values are based on a 2000 calorie keto diet.