Aunt Rocky’s Buttery Fudge Bites

Get out a candy mold, ice tray, candy papers (or you can just dollop these onto waxed or parchment paper), and put on a plate or cookie sheet to stabilize. If using an ice tray, I recommend spraying with cooking oil to help the candies release after freezing.

In a medium mixing bowl, soften butter in the microwave for a few seconds, if needed (do not melt). Add cream, beat with electric mixer until well blended.

Slowly add cacao powder and blend with the butter. Next, slowly add powdered sweetener using the pulse button on your mixer, or maybe even mix in by hand. If you go too fast, you’ll have powdered sugar dust all over the kitchen.

Once all the dry ingredients are incorporated, turn mixer up to medium and keep mixing until everything is smooth and creamy. Fold in 1/2 of the chopped pecans.

Put approximately 1 teaspoon of the frosting mix in each of the papers or molds, or dollop onto your parchment. Wet your fingertips and press down into a round candy shape. Sprinkle tops with remaining chopped pecans, and press the pecans in lightly.

Freeze for about 1 hour. Remove from papers and store in a zip bag in the freezer. May be eaten directly from the freezer, or softened on a plate for a few minutes if you prefer.

Tip: To get the creamiest frosting, soften cold butter in the microwave, but don’t melt it. You want it super soft. In my microwave, I go 7 seconds with a refrigerator cold cube, flip it and go another 7 seconds. Adjust your timing for your own microwave oven.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are per serving based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer using the exact brands I use. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 35, Total Fat 3 g,Saturated Fat 2 g, Sodium 21 mg, Potassium 4 mg, Total Carbohydrate 1 g, Dietary Fiber 1 g, Net Carbs 0 g, Sugars 0 g, Protein 1 g. Macros: 87% fat, 13% protein, 0% carbs.

© August 11, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.