Make our easy recipe for smooth and rich old-fashioned cocoa fudge frosting to spread on your favorite desserts. Blend the butter with the cocoa powder in the bowl of a stand mixer fitted with the paddle attachment. Add the corn syrup and mix until very thick and smooth. Scrape down the bowl.
Mix in cocoa powder, vanilla, and sea salt. If using chocolate chips, melt in a double boiler or microwave, then beat in. Adjust sweetener and salt to taste. Transfer. Spread the keto fudge mixture into the lined container and smooth the top with a spatula. Top. Sprinkle with flaked salt, if using. Chill.
If you use a granulated low carb sweetener it won’t dissolve enough and your low carb fudge will taste gritty. So I highly recommend not using it. Instead, I use powdered Swerve. It works just like regular powdered sugar and will dissolve so you won’t have any sugar granules in your homemade fudge.
Place parchment paper or foil into an 8×8 pan. Pour chocolate mixture into baking pan. Take the pan and put in the freezer and let chill for 30-60 minutes. Once the fudge has set, then cut into 16 pieces. Wait at least 15 minutes before serving so the fudge can get to room temperature.