2 Ingredient Keto Cauliflower Fudge
This cauliflower fudge is smooth and creamy and you don't taste the cauliflower at all. The fudge is low carb, low sugar and keto-friendly.
Ingredients
- 3/4 cup (179g) mashed cauliflower, see note before starting
- 2 cups (322g) sugar-free semisweet chocolate chips
Instructions
- Line a 8 x 4-inch loaf pan with parchment paper, leaving a little overhang for easy removal later.
- Add 2 inches of water to a medium pot and bring to a boil over medium-high heat. Add 2 cups of cauliflower florets (about 214 grams) in a steamer basket and set it over the pot (the water should not touch the basket). Cover and steam for 10-12 minutes, until the cauliflower is very soft and easily pierced with a fork. It's important to steam the cauliflower and not boil it or let it touch the water because the cauliflower will absorb too much water if it is cooked in the water. If you own an Instant Pot, you can also cook the cauliflower in the Instant Pot for 2 minutes high pressure (using the same method of adding water to the inner pot and placing the cauliflower in a steamer basket, making sure it doesn't touch the water).
- Let the cauliflower cool completely, uncovered, so that the steam can escape. Meanwhile, add the chocolate chips to a microwave-safe bowl and heat in 30-second intervals, stirring between each with a silicone spatula, until chocolate is fully melted and smooth.
- Transfer the cauliflower to a small high powered blender (like a Nutribullet) or a small food processor and blend until the cauliflower is fully mashed, scraping down the sides a few times as needed to help the blender blend. Do not add any water. There should not be any chunks of cauliflower left in the mash. Measure out 3/4 cup (179g) for the recipe. Make sure to measure it out because you will likely have a little more than 3/4 cup of mashed cauliflower.
- Add the melted chocolate and mashed cauliflower to a high powered blender. Blend until completely smooth and uniform in color, with no visible cauliflower remaining, scraping down the sides as needed to ensure everything is evenly incorporated. The mixture will be thick, like a smoothie consistency.
- Transfer the fudge mixture to your prepared loaf pan. Use an offset spatula to smooth it evenly across. You can also make a pattern on the surface for decoration if desired. Refrigerate the fudge for at least 4 hours or overnight to allow the fudge to set.
- Once fudge is set, lift the fudge out of the pan and cut into approximate 1-inch squares with a sharp knife. You can also garnish the surface with coarse salt. Store any uneaten fudge in an airtight container in the fridge. Refrigerated fudge should be able to be stored for around 1-3 days.
Notes
- I used Lily's semisweet chocolate chips.* If you need the fudge to be dairy-free, make sure to use dairy-free chocolate chips. The fudge may not set with milk chocolate chips.
- I used my Nutribullet* to blend the cauliflower.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Cauliflower note: You will need to start with about 2 cups of fresh cauliflower florets to end up with 3/4 cup of mashed cauliflower. Make sure to use fresh cauliflower and not frozen. You want to steam the cauliflower until very tender before using and it is important to steam the cauliflower and not boil it because boiling it will result in the cauliflower retaining too much moisture. You will have a little leftover cauliflower so make sure to measure out 3/4 cup (179 grams) if possible. It is best to use a scale if possible.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1piece, Calories: 50kcal, Carbohydrates: 9g, Protein: 0.1g, Fat: 4g, Saturated Fat: 2g, Sodium: 2mg, Fiber: 4g, Sugar: 0.1g, sugar alcohol: 3g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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