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Red Velvet Fudge (Keto, LowCarb, DairyFree)

Perfect for Valentines, or honestly any time of the year! This easy to make fudge just requires freezer set up and you are good to go!


1 can REFRIGERATED unsweetened coconut cream (13.66 oz)

1/2 cup coconut manna

1/2 cup granulated sugar substitute (I used Pyure)

1-1/4 oz unsweetened dark chocolate (dairy free)

3 tablespoons unflavored collagen

1/2 tablespoon Red Velvet Emulsion flavoring LorAnn Oils


In a medium sized pot over medium heat, add in the coconut manna and melt down.

Remove the solidified coconut cream and add in (do not use the water). Add in the sweetener, collagen, and chocolate. Whisk and watch as it melts. Drop the heat to low and add in the red velvet emulsion. Stir very well.

Line a 7"x5" glass dish with parchment paper and pour your fudge mix in. Pop into the freezer for 4 hours to solidify, or refrigerate overnight.


1/2 cup powdered sugar substitue (I used Pyure)

1/8 cup unsweetened almond milk

Whisk together and drizzle over top if desired.

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