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 almond butter, melted
• 1/4 cup / 57g ghee
• 1 cup / 224g coconut oil
• 1/2 cup / 113g cocoa butter
• 1/4 cup / 30g pistachio nuts, chopped
• 1 tbsp / 15ml coconut milk
• 1 tablespoon / 15ml pure vanilla extract
• 2 tsp / 4g 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
• Dietary Fiber: 0.1g
• Net Carbs: 0.3g
• 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.
