Ingredients
Units
Scale
For Lemon Fudge using Melting Wafers
- 2 cups sugar-free white melting wafers (I used Bake Believe)
- 3/4 cup sugar-free lemon curd
For Lemon Fudge using White Chocolate Chips
- 2 cups sugar-free white chocolate chips (I used ChocZero)
- 1/2 cup sugar-free lemon curd
Instructions
- Line an 8 x 4-inch loaf pan with aluminum foil or parchment paper. Set it aside.
- Stir lemon curd into the sugar-free white chocolate.
- Place the bowl in the microwave and heat at 70% power for 90 seconds then let the bowl rest in the microwave for about 3 minutes before stirring.
- If all the sugar-free white chocolate doesn’t melt, let it rest a few more minutes then stir again.
- If needed, heat for 15 seconds at 70% power and repeat the process above.
- Spread the keto lemon fudge into the loaf pan. Refrigerate or freezer until firm.
- Remove the parchment paper from the dish and using a sharp knife, cut into 21 squares.
Notes
- melting wafers do NOT contain any cocoa butter whereby white chocolate chips contain cocoa butter
- Sugar-free white chocolate chips will produce a softer fudge; for a firmer fudge, store the fudge in the freezer
- This keto fudge must be stored in fridge or freezer
- you can cut this fudge into any size you want - I cut my into 21 pieces.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square
- Calories: 108
- Sugar: 0.2
- Fat: 10
- Carbohydrates: 9
- Fiber: 6
- Protein: 2
