Congrats JOSH GUDIM for being selected by our fans as the winner of the “Chocolate” category of our 2019 Holiday Recipe Challenge. He rocked it and we cannot wait to eat many more of these!!

Holiday Recipe Challenge: Josh Gudim's Coconut Fudge Cupcakes Mounds Style Fudge Bars

Do you miss eating candy bars? Do you miss mounds bars? This recipe will help that craving while still maintaining ketosis!
Prep Time10 mins
Cook Time15 mins
Cooling time35 mins
Total Time1 hr
Course: Desserts, Snacks
Keyword: Chocolate
Keto Chow Flavor: Chocolate
Recipe Creator: Keto Chow Community Recipe
Calories: 361.03kcal
Author: Joshua Gudim

Equipment

  • medium sauce pan
  • silicone cupcake molds

Ingredients

Coconut Filling

  • 1/2 cup coconut butter
  • 1 tbsp virgin coconut oil
  • 2 tbsp swerve
  • 2 tbsp unsweetened finely shredded coconut
  • 1/4 cup heavy cream

Chocolate Fudge

Instructions

Coconut Filling

  • Warm the coconut butter in the microwave in a medium bowl until soft.
  • Add melted coconut oil, swerve, shredded coconut, and heavy cream together and mix well. (I used a fork.)
  • Set aside and make the Chocolate Fudge.

Chocolate Fudge

  • In a medium sauce pan over medium-low heat, mix together heavy cream, swerve, butter, and vanilla extract. Stir often for 15 minutes until a slightly browned, thicker sweetened condensed milk is created.
  • Remove from heat and let cool for 15 minutes. Then stir in the Chocolate Keto Chow and the chocolate chips.
  • When the fudge mixture has melted and combined, spoon a layer into the silicone cupcake molds, 1/3 of the way up. Use your fingers to flatten out.

Combining the Chocolate Fudge and the Coconut Filling

  • Spoon in a layer of coconut filling on top of the fudge mixture in the silicone molds so they are filled 2/3 of the way. You will likely need to microwave the coconut filling for 20-30 seconds to soften it back up first.
  • Spoon the top layer of fudge into the cupcake molds and move them to the freezer for 20 minutes to firm up.
  • Enjoy!
    Photo of completed Coconut Fudge Cupcakes Mounds Style Fudge Bars

Notes

Don't be alarmed by excess oil or separation. This is normal and will harden once cold. After the cupcakes have firmed up, you can store them in the fridge covered with plastic wrap.
Notes from Keto Chow: To reduce net carbs to 2.99 per serving, you can replace the coconut butter with unsalted butter. It may affect taste slightly.
Nutrition Facts
Holiday Recipe Challenge: Josh Gudim's Coconut Fudge Cupcakes Mounds Style Fudge Bars
Amount Per Serving (96 g)
Calories 361.03 Calories from Fat 299
% Daily Value*
Fat 33.26g51%
Saturated Fat 24.6g154%
Trans Fat 0.51g
Polyunsaturated Fat 0.64g
Monounsaturated Fat 3.77g
Cholesterol 46.13mg15%
Sodium 125.41mg5%
Potassium 344.43mg10%
Carbohydrates 31.5g11%
Fiber 9.28g39%
Sugar 1.65g2%
Protein 6.67g13%
Vitamin A 675.82IU14%
Vitamin C 15.38mg19%
Calcium 116.01mg12%
Iron 0.9mg5%
Sugar Alcohol 18.1g
Net Carbs 4.12g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 96g | Calories: 361.03kcal | Carbohydrates: 31.5g | Protein: 6.67g | Fat: 33.26g | Saturated Fat: 24.6g | Polyunsaturated Fat: 0.64g | Monounsaturated Fat: 3.77g | Trans Fat: 0.51g | Cholesterol: 46.13mg | Sodium: 125.41mg | Potassium: 344.43mg | Fiber: 9.28g | Sugar: 1.65g | Vitamin A: 675.82IU | Vitamin C: 15.38mg | Calcium: 116.01mg | Iron: 0.9mg | Sugar Alcohol: 18.1g | Net Carbs: 4.12g

2019 Holiday Recipe Challenge-Chocolate Winner

Photos by Sarah DeYoung Photography