This low carb coconut oil fudge with only 3 ingredients is so easy and simple to make! If you love coconut then this recipe is for you to try! It is packed with delicious coconut flavor contains amazing health benefits, thanks to the coconut oil!
This delicious low carb coconut oil fudge is made with all simple ingredients that are most likely in your kitchen right now. It is packed with numerous nutrients from all of the coconut ingredients. Coconut oil is a life giving food that is so vital for our bodies! One bite of this fudge and you will be hooked!
We all need an easy snack. If you are looking for an easy recipe that is also healthy and full of nutritious ingredients, then you need to try this recipe!
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Anyone on a keto diet or following a similar low carb eating plan, will be delighted to enjoy this sweet treat, whether it is your birthday, an afternoon snack or the holiday season! Other popular low carb treats on the keto or similar diets are fat bombs and single serve muffins or cakes.
There are no extra added oils or other processed ingredients in this low-carb fudge recipe.
You might be overwhelmed by all the recipes online for healthy fudge that you should try. I don’t want to be one of those claiming this one is THE ONLY one you should try, but I know I can confidently say that this recipe is truly EASY. Only three ingredients and no multi-steps involved – like I said, it is easy!
Why you should make Low carb coconut oil fudge
Simple and easy: this three ingredient fudge is so easy! No food processor needed here, no special equipment and no multi steps involved! Simply stir and pour!
Nutritious: coconut contains amazing health benefits. See below for more specifics. No added sugars, condensed milk, or processed ingredients. You get a dose of healthy fats from this fudge!
Delicious: anyone with a sweet tooth craving a piece of tasty fudge will be thoroughly satisfied to indludge in a generous piece of this healthy low carb coconut oil fudge!
Check out this Low carb cream cheese fudge with peanut butter! Another amazing healthy, sugar-free snack option!
Health benefits of coconut oil
Coconut oil is known to support the immune system, fight cavities, increase good cholesterol, control blood sugar and reduce stress.
Did you know that coconut oil contains medium-chain triglycerides (MCTs) which are anti-bacterial, anti-viral, anti-fungal and anti-microbial?
It supports a sluggish thyroid and is easily converted to energy instead of being stored in your body as fat. In theory, this could help you feel full and aid in weight loss.
What kind of sweetener should be used in this coconut oil fudge with only 3 ingredients!
In this recipe I use Monk fruit, erythritol, Truvia or Pyure. Do not use pure stevia extract- it will be bitterly strong.
Also, make sure you dissolve the sweetener in with the coconut oil as it melts. Otherwise the fudge will have a grainy texture from the undisolved sweetener.
What kind of coconut oil to use?
Extra virgin coconut oil tends to be stronger. I prefer to use this brand here.
Can you replace the sweetener with maple syrup or honey?
No, not in this recipe. Maple syrup and honey are not considered low carb. This recipe has been specially formulated for a low-carb, sugar-free sweetener option.
There are many recipes avaailable for fudge containing maple syrup or honey.
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Does this recipe contain peanut butter?
No, this recipe does not contain peanut butter, cashew butter, or almond butter. It is completely nut free.
Ingredients for low carb fudge with coconut oil
3/4 coconut oil, melted
2/3 coconut flakes, unsweetened
2-3 T Truvia, Pyrue, Monk fruit sweetener/erythritol etc.
Adjust the sweetener for how sweet and rich you want your fudge to be. I usually use 2 1/2 T sweetener.
Directions
- Prepare a container to put the fudge into. I like to use a flat glass Pyrex dish with lid, or plastic container. A loaf pan also works. Place a piece of parchment paper in the container to fit the bottom and up the sides.
- Put the coconut oil into a small-medium saucepan and melt on low-medium heat.
- Add the sweetener as it melts and stir frequently to get the sweetener dissolved.
- Once the oil is melted and most of the sweetener is dissolved remove from the heat and allow to set for 1-2 minutes to cool, then add the coconut flakes.
- Stir to combine.
- Transfer immediately to the prepared dish. (Otherwise the coconut flakes could clump up).
- Place in fridge. After it has hardened, remove from the fridge and allow to soften slightly, about 5-10 minutes. Lift the parchment paper out on to a cutting board and use a sharp knife to cut into small bite size cube pieces. Place into a container, jar or dish, cover and return to fridge. Enjoy within 2-3 weeks.
Note: Before adding the coconut flakes to the hot coconut oil, let the coconut oil sit for 1-2 minutes to cool off or the coconut flakes can become a funny shredded consistency and even turn brown. Then add the flakes and stir and immediately place into the pan or molds. Otherwise the coconut flakes could clump together in the oil.
Alternative ways to make this recipe- you can pour the fudge into individual silicone molds or a silicone ice cube tray for ready-to-eat serving portions. This way is a little more tedious and time consuming but the pretty molds can make this really fun and be a cute way to serve the fudge, plus you can make it fancy for yourself and you shouldn’t feel any guilt in the process!
How to store low carb coconut oil fudge
Store in an airtight container in the fridge for up to three weeks.
Can you freeze low carb coconut oil fudge with only 3 ingredients
This fudge can be placed in the freezer for several weeks. It is best if eaten within the first 2-3 weeks though in my personal opinion.
How to serve coconut oil fudge?
Allow to sit out at room temperature for 5-10 minutes. Lift up the parchemnt paper and transfer the fudge to a cutting board. Using a sharp knife, cut into desired size pieces. An easy way to do this is using a large kitchen knife that is very sharp. Return the fudge to the airtight container. Enjoy a small piece of this fudge per serving!
Tip- you can hold the knife under hot water to heat it up before cutting the fudge.
How long does this fudge last for?
This will last in the fridge for up to three weeks.
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Similar low carb recipes:
Keto chocolate fudge recipe
Keto chocolate peanut butter fudge recipe
3-ingredient peanut butter fudge
Low carb coconut oil fudge with only 3 ingredients
This coconut oil fudge is creamy, full of delicious flavor and extremely healthy for you!
Ingredients
- 3/4 cup coconut oil, melted
- 2/3 cup shredded coconut, unsweetened
- 2-3 T Truvia, Monk fruit, Pyure sweetener or other low carb option of choice
Instructions
- Prepare a container to put the fudge into. I like to use a flat glass Pyrex dish with lid, or plastic container. A loaf pan also works. Place a piece of parchment paper in the container to fit the bottom and up the sides.
- Put the coconut oil into a small-medium saucepan and melt on low-medium heat.
- Add the sweetener as it melts and stir frequently to get the sweetener dissolved. This should only take about 2-3 minutes.
- Once the oil is melted and most of the sweetener is dissolved, add the coconut flakes.
- Stir to combine.
- Transfer to the prepared dish.
- Place in the fridge and allow to fully harden.
- When ready to cut, take out of the fridge and allow to soften slightyl, about 5-10 minutes.
- Lift the parchment paper out of the pan and place on a cutting board. Using a sharp knife, cut into small bite size cubes. Perfect size for a healthy quick snack that you can grab!
- Place the cubes back in the pan or a container, cover and store in the fridge for up to 2-3 weeks.
Notes
Before adding the coconut flakes to the hot coconut oil, let the coconut oil sit for 1-2 minutes to cool off or the coconut flakes can become a funny shredded consistency and even turn brown. Then add the flakes and stir and immediately place into the pan or molds. Otherwise the coconut flakes could clump together in the oil.
Tips to cut the fudge:
- Allow the fudge to soften slightly after you take it out of the fridge.
- Life the parchment paper out of the pan and place on a cutting board to cut. Use a very sharp knife to cut into bite size pieces. You can also run the knife under hot water first, then dry it off.
If using a mold instead of pan, pop the fudge pieces out after they have hardened and store in an airtight container.
This fudge can also be placed in the freezer for several weeks. It is best if eaten within the first 2-3 weeks though in my personal opinion.
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