Keto Baked Fudge (adapted from The Garden’s recipe, Tulsa OK)

The Garden Tea Room in Tulsa, Oklahoma has long been closed (it was located in Utica Square until 1995). The Garden was quite the social hub. It was the site of daily afternoon tea, wedding showers, bridesmaid luncheons (including my own) and fashion shows. But no one who has ever been there will forget their famous Baked Fudge! The gooey, seriously fudgy custard-like cake that had a wafer-thin, crunchy layer on top was so rich and decadent that even after all these years I still dream about it! While rummaging through old papers, I happened upon their Baked Fudge recipe from a newspaper article I had tucked away and forgotten. The traditional recipe called for 2 cups of sugar and flour for a total of over 70 carbs and 700 calories a serving! (Definitely a no-no!) So I experimented in my kitchen to come up with this “ketofied” version that tastes almost exactly and has the same crunchy top/creamy bottom texture, just like the original! If you know what I’m talking about and miss this amazing dessert, or if you’re trying it for the first time, this revamped keto recipe will make your chocolate dreams come true!

Keto Baked Fudge

Adapted from The Garden Tea Room’s recipe

Makes 6 servings

4 large eggs

3/4 cup erythritol sweetener (Must be erythritol-based to achieve a crunchy top. Xylitol, stevia or allulose will not work. I used LaKanto Monkfruit sweetener.)

6-8 drops of monkfruit extract or stevia, or to taste

1 cup unsalted butter, melted and cooled (2 sticks)

A pinch of salt

4 tablespoons unsweetened cocoa powder

2 tablespoons coconut flour

2 teaspoons vanilla extract

3/4 cup pecans, broken into large pieces* (optional, see notes)

1. Preheat oven to 325 degrees Fahrenheit. In a small bowl, whisk together the cocoa powder, coconut flour and salt; set aside.

2. In a large bowl with an electric mixer, beat the eggs until light and fluffy. Add the sweeteners and beat to incorporate. Slowly pour the melted butter and vanilla extract into the bowl while the mixer is on low until combined. Add the cocoa powder and coconut flour mixture to the batter and mix briefly until the dry ingredients are incorporated.

3. Fold in the pecans and divide the batter equally between 6 ramekins. Place the ramekins into a larger baking dish and pour hot water into the pan (enough to come 1/2 inch to 1 inch up the sides of the ramekins. Carefully slide the baking pan into the preheated oven.

4. Bake for 40-50 minutes until the top is just slightly firm to the touch and the custard isn’t quite fully set. Do not overbake. The fudge will have the consistency of firm custard and the top will crisp up as it cools. Serve warm with a dollop of whipped cream, if desired. This is best served on the day it’s made, but it can be stored at room temperature for 1 day or refrigerate for longer. To reheat, microwave on high for about 8-10 seconds before serving, just until slightly warmed.

*Note: To reduce the calories, carbs and fat a bit, you can omit the pecans, but they are traditional to the original recipe.

Nutritional Information per serving (with pecans): 435 calories, 6.7 g carbohydrate (3.3 g dietary fiber, 0.6 g sugars, 2 g sugar alcohols), 44.5 g total fat (21.9 g saturated fat, 0 g trans fat), 205 mg cholesterol, 67 mg sodium, 42 mg calcium, 168 mg potassium, 1 mg iron, 340 IU Vit A, 6.8 g protein. Net carbs per serving: 3.4 grams

Nutritional Information per serving (no pecans): 341 calories, 4.9 g carbohydrate (2 g dietary fiber, 1.1 g sugars, 2 g sugar alcohols), 34.7 g total fat (21.1 g saturated fat, 0 g trans fat), 205 mg cholesterol, 67 mg sodium, 32.5 mg calcium, 112 mg potassium, 1 mg iron, 338 IU Vit A, 5.5 g protein. Net carbs per serving: 2.9 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.