Keto Chocolate Pistachio Fudge (No-Bake & Silky Smooth)
🧂 Ingredients
For the Fudge Base:
1 cup heavy whipping cream
4 oz cream cheese (softened)
½ cup unsweetened cocoa powder
⅓ cup powdered erythritol (or monk fruit sweetener)
2 tablespoons butter or coconut oil
½ teaspoon vanilla extract
Pinch of salt
For the Topping:
2 tablespoons crushed pistachios (unsalted or lightly salted)
Optional: a drizzle of sugar-free chocolate syrup
👩🍳 Instructions
1. Melt and Whisk
In a saucepan over medium-low heat, melt butter and cream cheese together, whisking constantly until smooth.
Pour in the heavy cream and keep stirring until the mixture starts to warm through (do not boil).
2. Add Chocolate & Sweetener
Whisk in cocoa powder, sweetener, vanilla, and salt.
Keep whisking until the mixture thickens slightly and becomes silky smooth — about 5–7 minutes.
3. Pour and Chill
Pour the chocolate mixture into a small dish, ramekin, or container lined with parchment paper (a loaf pan works great for sliceable fudge).
Smooth out the top, then sprinkle crushed pistachios evenly over it.
4. Set It Up
Refrigerate for at least 2–3 hours until firm, or freeze for 45 minutes if you’re impatient like me.
Once set, slice or scoop it out and enjoy cold or slightly softened.
🌟 Tips & Variations
Nut-free: Skip the pistachios and top with shredded coconut or cacao nibs.
Extra creamy: Stir in 1 tablespoon of almond butter or peanut butter before chilling.
Fancy touch: Add a pinch of sea salt flakes or a dusting of espresso powder on top.
🍽 Nutrition (per serving, 8 total)
Calories: ~220 | Net Carbs: 3g | Fat: 21g | Protein: 3g
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