Keto Persische Pistazien-Rosenwasser-Fudge
This delightful Keto Persian Pistachio Rosewater Fudge combines the rich flavors of pistachios and aromatic rosewater, creating a unique and satisfying treat while keeping carbs in check.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 15 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Persian
- Diet: Keto
Ingredients
Scale
- 1 cup powdered erythritol
- 1/4 cup unsweetened cocoa powder
- 1/2 cup coconut oil
- 1/2 cup chopped pistachios
- 2 tbsp rosewater
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- In a saucepan, melt the coconut oil over low heat.
- Once melted, remove from heat and stir in the powdered erythritol, cocoa powder, rosewater, vanilla extract, and salt until well combined.
- Add the chopped pistachios and mix well.
- Pour the mixture into a lined baking dish and spread it evenly.
- Refrigerate for at least 2 hours until set.
- Cut into squares and serve.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Adjust the sweetness by adding more erythritol if desired.
- For a garnish, sprinkle additional pistachios on top before chilling.
Nutrition
- Serving Size: 2 squares
- Calories: 100
- Sugar: 1g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg