Ingredients

The following ingredients have 4 Servings
  • 3/4 cup creamy natural-style almond butter (unsalted and no sugar added)
  • 1 ½ cups low carb chocolate chips ((I used Lily's))

Instruction

  • Line an 8 x 4 inch loaf pan with parchment paper.
  • Melt almond butter and chocolate in a double boiler on the stove over medium heat. Stir constantly with a spatula until the mixture is completely smooth and evenly mixed.
  • Pour chocolate mixture into lined loaf pan. Use spatula to smooth out the chocolate and evenly spread it across the loaf pan.
  • Place loaf pan into freezer for about 1 hour or until fudge is set.
  • Once fudge is set, let it soften at room temperature before cutting with a sharp knife. Cut fudge into 1-inch squares. You should have enough for 18 squares. Store uneaten fudge in an airtight container.