This keto masala chai fudge blends warm chai spices into a melt-in-your-mouth square that tastes like your favorite spiced tea in candy form. Almond butter, ghee and coconut oil turn glossy as cocoa butter drizzles in, then chopped pistachios crown the pan. It sets into 32 tiny squares – dangerously easy to keep going back for.
Craving a decadent treat that won’t derail your low-carb lifestyle? Look no further! This Keto Masala Chai Fudge is the ultimate fat bomb, blending the creamy richness of almond butter and cocoa butter with the warm, aromatic spices of masala chai. It’s an incredibly easy, no-bake recipe that comes together in minutes, delivering a sophisticated and satisfying bite perfect for an afternoon pick-me-up or a guilt-free dessert. The crunchy pistachio topping adds the perfect finishing touch to this melt-in-your-mouth fudge.
Ingredients
• 1 cup / 250g (8.8 oz) almond butter, melted
• 1/4 cup / 57g (2.01 oz) ghee
• 1 cup / 224g (7.9 oz) coconut oil
• 1/2 cup / 113g (4 oz) cocoa butter
• 1/4 cup / 30g (1.06 oz) pistachio nuts, chopped
• 1 tbsp / 15ml coconut milk
• 1 tablespoon / 15ml pure vanilla extract
• 2 tsp / 4g (0.14 oz) Masala chai spice blend
Instructions
1. Preparation
2. Prepare your pan by greasing and lining an 8×8 inch (20×20 cm) pan with parchment paper, leaving some overhang to easily lift the fudge out later.
3. Gently melt the cocoa butter in a small saucepan over low heat. Be careful not to let it burn. Set aside to cool slightly.
4. In a large mixing bowl, combine the melted almond butter, ghee, coconut oil, coconut milk, vanilla extract, and masala chai spice blend.
5. Using a hand mixer on high speed, blend the until the mixture is completely smooth and evenly combined.
6. With the mixer still running on low, slowly drizzle in the slightly cooled, melted cocoa butter. Continue to blend for another 1-2 minutes until the fudge is glossy and fully incorporated.
7. Pour the mixture into your prepared pan and spread it into an even layer. Sprinkle the top generously with the chopped pistachios.
8. Refrigerate for at least 5 hours, or until completely firm. Once set, use the parchment paper to lift the fudge from the pan and slice it into 32 small squares.
Nutritional Information
• Nutrition & Servings
• Servings: 32 squares
• Total Time: 15 minutes prep, 5 hours chill time
• Nutrition Facts (per serving)
• Calories: 147
• Total Fat: 17g
• Total Carbohydrates: 0.4g (0.01 oz)
• Dietary Fiber: 0.1g
• Net Carbs: 0.3g (0.01 oz)
• Protein: 0.27g
Pro Tips
• For the smoothest fudge, use a creamy, well-stirred almond butter and consider sifting your masala chai spice blend to remove any large pieces of spice.
• To prevent scorching, melt the cocoa butter in a double boiler or use short, 20-30 second bursts in the microwave, stirring in between each interval.
• Store the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, place it in the freezer for up to 3 months.
• Feel free to customize! Swap the almond butter for creamy cashew or macadamia nut butter, or top with toasted coconut flakes instead of pistachios.
FAQ
Q: How should I store this keto fudge
A: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can place it in the freezer for up to 3 months.
Q: Can I use a different nut butter in this recipe
A: Yes, you can easily customize this fudge. Feel free to swap the almond butter for another creamy, low-carb nut butter like cashew or macadamia nut butter.
Q: Why does my keto fudge need to be refrigerated
A: This fudge is made with coconut oil and cocoa butter, which are solid when chilled but will soften at room temperature. Keeping it refrigerated is essential to ensure it stays firm and holds its shape.
Q: Is this masala chai fudge recipe difficult to make
A: Not at all. This is an incredibly easy, no-bake recipe that comes together in just a few minutes of prep time before chilling. Simply melt, mix, pour, and refrigerate.
Pro Tips
- Use a creamy, well-stirred almond butter and sift the masala chai spice blend before adding it, so no large spice pieces end up in the smooth fudge.
- Melt the cocoa butter gently in a double boiler or in short 20-30 second microwave bursts with stirring in between – it scorches easily.
- With the mixer running on low, drizzle in the slightly cooled melted cocoa butter, then blend 1-2 minutes more until the fudge is glossy and fully incorporated.
- Swap the almond butter for creamy cashew or macadamia nut butter, or sprinkle toasted coconut flakes on top instead of the chopped pistachios.
- Refrigerate for at least 5 hours until completely firm, lift the slab out with the parchment overhang, and slice it into 32 small squares – the batch is rich, so small is right.
Frequently Asked Questions
How do I store this masala chai fudge?
Keep it in an airtight container in the refrigerator for up to 2 weeks. For longer storage it freezes well for up to 3 months – thaw slices in the fridge before serving.
Can I use a different nut butter?
Yes – creamy cashew butter or macadamia nut butter both stand in for the almond butter. If you're not a pistachio fan, toasted coconut flakes make a lovely topping instead.
Why does my fudge have a rough or grainy texture?
Large spice pieces and separated cocoa butter are the usual culprits. Sift the masala chai spice blend, use well-stirred creamy almond butter, and melt the cocoa butter slowly before drizzling it in.
Is this fudge actually keto?
Very much so – each of the 32 squares has 147 calories, 17g fat, 0.27g protein and 0.4g carbs, only about 0.3g net carbs per square.
Recipe card below.
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Keto Masala Chai Fudge
Ingredients
Method
- Preparation
- Prepare your pan by greasing and lining an 8x8 inch (20x20 cm) pan with parchment paper, leaving some overhang to easily lift the fudge out later.
- Gently melt the cocoa butter in a small saucepan over low heat. Be careful not to let it burn.
- Set aside to cool slightly.
- In a large mixing bowl, combine the melted almond butter, ghee, coconut oil, coconut milk, vanilla extract, and masala chai spice blend.
- Using a hand mixer on high speed, blend the until the mixture is completely smooth and evenly combined.
- With the mixer still running on low, slowly drizzle in the slightly cooled, melted cocoa butter.
- Continue to blend for another 1-2 minutes until the fudge is glossy and fully incorporated.
- Pour the mixture into your prepared pan and spread it into an even layer.
- Sprinkle the top generously with the chopped pistachios.
- Refrigerate for at least 5 hours, or until completely firm.
- Once set, use the parchment paper to lift the fudge from the pan and slice it into 32 small squares.
