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Keto Chocolate Fudge

Course: Dessert
Keyword: keto


  • 1 bag Lilly’s Dark Chocolate Chips
  • 1 cup nut or seed butter Note: Plain tahini is my favorite, but it definitely adds a deep earthiness to the fudge.
  • 2 Tbsp butter or coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp Garam Masala spice
  • 2 Tbsp cacao nibs
  • 2 Tbsp Goji berries


  • In a double boiler, melt chocolate chips, the nut or seed butter of your choice, and butter.
  • Stir until smooth and glossy.
  • Remove from heat, and stir in vanilla extract and garam masala.
  • In mini muffin tin or silicone mold, spoon mixture until it fills 3/4 of the space.
  • Sprinkle cacao nibs and goji berries on top.
  • Refrigerate for one hour until firm.
  • Store in the refrigerator or freezer for up to three months in an air tight container. But don’t worry, they won’t last that long!