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Keto Fudge, 3 Ways

Start to Finish: 35 minutes (5 minutes active)


  • 1/4 cup coconut butter
  • 10 drops liquid stevia or monk fruit
  • 2-4 tablespoons collagen peptides
  • 1/2 teaspoon vanilla extract
  • Small pinch salt
  • 2-3 tablespoons Brain Octane Oil

Chocolate Fudge Additions:

  • 1-2 teaspoons cacao powder
  • 1/2 teaspoon cinnamon
  • 1-2 additional drops of liquid stevia or monk fruit (optional)

Turmeric Fudge Additions:

  • 1/2 – 1 teaspoon ground turmeric
  • 1-2 additional drops of liquid stevia or monk fruit (optional)


  1. Make the vanilla keto fudge base. In a small saucepan, heat coconut butter, liquid stevia or monk fruit, vanilla, salt and 2 tablespoons Brain Octane Oil until completely melted.
  2. Mix in 2 tablespoons of collagen peptides until evenly combined.
  3. If the mixture is too runny, add additional collagen (start small and add up to 2 tablespoons). The mixture should be scoopable, but not too runny. If the base is too thick, mix in an additional tablespoon of Brain Octane.
  4. Divide the base into 3 bowls.
  5. In one bowl, add chocolate additions and mix until evenly combined. Taste the mixture and add more stevia, cinnamon, cacao, or vanilla if desired.
  6. In another bowl, add turmeric additions and mix to combine. Taste the mixture and add an extra 1-2 drops of stevia if desired.
  7. Using a teaspoon, carefully scoop the fudge bases into silicone molds.
  8. Place molds in the freezer for 30 minutes, or until set.
  9. Carefully remove fudge from molds. Serve immediately, or store in an airtight container in the fridge or freezer.

Makes: Serves 14

Nutritional Information (Per Serving):

  • Calories: 44
  • Fat: 3.9g
  • Saturated Fat: 3.5g
  • Cholesterol: 0mg
  • Salt: 46mg
  • Carbs: 1.5g
  • Fiber: 0.6g
  • Sugar: 0.1g
  • Sugar Alcohols: 0g
  • Net Carbs: .9g
  • Protein: 0.6g
  • Calcium: 2mg
  • Potassium: 5mg