4 Ways – Keto Fudge Cups (2 Ingredient)
4 Ways – Keto Fudge Cups: 4 delicious ways to enjoy keto fudge. Low Carb & super easy to make! 2 Ingredient.
Servings: 12 cups
Ingredients
Keto Fudge Cups
- 1 cup keto chocolate chips
- ½ cup unsalted natural creamy nut butter – see post for lowest carb counts
- Way #1: use Almond Butter
- Way #2: use Cashew Butter
- Way #3: use Pecan Butter
- Way #4: use Peanut Butter
Optional Topping
- Way #1: Almond Butter - top with almonds
- Way #2: Cashew Butter - top with cashews
- Way #3: Pecan Butter - top with pecans
- Way #4: Peanut Butter - top with peanuts
Instructions
- Place cupcake liners into a 12-cup muffin pan. Set aside for later.
- Melt the chocolate: use the double boiler method, or do the following. Add keto chocolate chips and nut butter to a medium microwave-safe bowl. Heat in 20-second increments until chocolate if fully softened and mostly melted. Stir in between heating increments, until smooth.
- Pour the chocolate mixture into the prepared muffin pan, making sure to evenly spread it across 12 cups. Tap the pan on a protected surface several times to smooth out the mixture and release air bubbles.
- Chill in the freezer for 30-60 minutes, or until firm. Enjoy! Storing instructions below.
Notes
Storing Instructions: Day 1, store in the refrigerator to allow the chocolate to set. Day 2 and forward, store in an airtight container for 1-2 weeks at room temperature or in the refrigerator.
Freezing Instructions: Store in a freezer-friendly container in the freezer for 1-2 months. Allow to thaw before enjoying.