Description
This easy Keto Pistachio Fudge only takes minutes to make and stores in the fridge or freezer for weeks or months at a time! Can be made as a bark and dyed a variety of spring colors if desired.
Ingredients
Scale
- 1 cup cacao butter wafers
- 1/2 cup mascarpone cheese
- 2 tablespoons butter
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup powdered erythritol
- 2 –3 drops green food coloringÂ
- 1/2 teaspoon psyllium husk powder
- 1/2 cup roughly chopped pistachios
Instructions
- Put the cocoa butter pieces into a medium sized bowl and microwave on high for 2 minutes. Â
- Stir in the mascarpone, butter, almond extract, vanilla extract, salt, and erythritol. Â
- Whisk until smooth.
- Add the food coloring and psyllium powder.
- Whisk until smooth and blended. Â
- Stir in the pistachios.
- Pour into a loaf pan lined with parchment paper for a thicker fudge, or a baking sheet lined with parchment paper for a thinner bark.
- Chill until firm. Slice or break into pieces and divide equally into 12 portions to serve. Â
- Store in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 6 months.Â
Notes
Approximate net carbs per serving = 1g.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Keto Desserts
- Method: No bake
Nutrition
- Serving Size: 1/12th pan
- Calories: 156
- Fat: 16g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
