Sugar Free Keto Almond Chocolate Fudge (Marion’s Scottish Tablet): 1.5g carbs per slice.
Incredibly easy to make and just 15 minutes baking time. All you need to do is put a bowl over kitchen scales, add all ingredients directly into it, mix by hand and bake. This is a perfect example of keto-baking-made-easy. And who doesn’t love uncomplicated, quick, tasty recipes?
When people tell me they ‘can’t do keto’ they always give me three reasons: 1. I can’t give up sugar. 2. I can’t afford it. 3. It’s too difficult. My answer to all 3: utter nonsense.
Giving up sugar does NOT mean giving up the sweeteness. It just means giving up the poison. And why wouldn’t you, when keto sweet treats are some of the best you’ve ever had? Ask the munch monster (aka ketohusband). The man with the sweetest tooth in the world (I swear he’d win a Guinness Record if one existed) will tell you how happy he is to have keto desserts and/or treats EVERY DAY. Sometimes 3 times a day. Because with keto, you simply can.
Keto doesn’t have to be expensive. It’s entirely down to personal choice. If you buy ‘niche’ low carb snacks and opt for expensive cuts of meat you will inevitably spend a small fortune. But if you prepare meals from scratch, do a little baking and even make some of your own staple items, such as vanilla paste and coconut milk, you save yourself a lot of unnecessary expense. When it comes to meat, the keto dinners I usually see posted on social media consist of steak and other prime cuts, laden with buttery sauces to increase the fat and make the meals more ‘keto’. I just don’t get that. Why buy an expensive, lean piece of meat, if you’re going to add fat to it? It’s much easier and a lot cheaper to buy fatty cuts – which are generally the most succulent (they just need braising or roasting to death, which is an easy thing to do). Take a look at my Cheeky Pork Chops, for example. You can buy 3-4 pieces of chops for about £1 at Morrison’s. Even if you cook 6-8 pieces per person, it still remains a very cheap meal indeed.
Keto doesn’t have to be difficult. There’s a whole big cyber world of keto recipes at anyone’s fingertips. It’s all about searching for something that appeals and doesn’t look difficult. ALL my recipes are child’s play. Some consist of multiple elements and take a bit longer to create than others, but they are still straight forward.
So. Determined as I am to prove that keto is easy and that no-one has to give up sweet things, here comes my Sugar Free Keto Almond Chocolate Fudge (Marion’s Scottish Tablet). Yes I know. Protein powder is expensive. But you only need a small amount, so your purchase will go a long way. Same for almond flour. And you don’t have to opt for organic produce as I do: grab yourself a bargain and bake away!
Sugar Free Keto Almond Chocolate Fudge (Marion’s Scottish Tablet): what’s the name all about?
Well, this fudge was assessed by my long-distance chief taster Marion. Who is a Scottish chef. Who wrote in her feedback to me that it reminded her of tablet. Exactly what I thought! What on earth is tablet?
I sometimes use a tablet computer… medical tablets are often useless and sometimes dangerous… I don’t want an inscribed tablet when I’m dead… Then Marion kindly explained that, in Scotland, fudge is called tablet. I then checked with munch monster, who has travelled to Scotland extensively. He told me that tablet is actually an extremely sweet confection made with sugar (tons of it) and dairy. In contrast with the more commonly known fudge, it is soft in the middle but has a harder outer layer. Trust munch monster to know about this!!!!
Well, I’d say that Sugar Free Keto Almond Chocolate Fudge (Marion’s Scottish Tablet) sounds close to the real thing. Except MY tablet is both healthy and nutritious – which is not applicable to Scottish tablet, not even remotely.
Anyway, the name for my fudge is in honour of the wonderful Marion – a witty, clever lady, whose opinion of my keto concotions I value unreservedly.
Thank you, Marion! As Brucey used to say: Keeeeep tasting… 🙂
And without further ado, here comes the recipe.
Tip: Allow the parchment paper to overhang at opposite ends of your baking tray, as in the picture above. It will make it easier to lift the fudge out 😉
- Yield: 12
- Serving size: 1
- Calories: 183
- Fat: 16g
- Net Carbs: 1.5g
- Protein: 7g
- pre-heat oven to 130C fan (150C static).
- place all ingredients in a large glass bowl.
- mix by hand, wearing disposable food-safe gloves, squeezing through your fingers until a smooth and semi-solid dough ball is formed.
- transfer the dough to a baking tray (approx 18cm x 18cm ) lined with parchment paper, then press it down to flatten it and level it to ensure an even bake.
- bake for 15 mins, then remove from oven and leave it to cool down completely in its baking tray.
- once cooled and solid, lift out the fudge, transfer it to a chopping board and cut it into squares (or wedges, if you used a round baking tray).