Step 1

Melt your salted butter and chocolate chips. To do that, chop up the salted butter into smaller pieces and place it in a microwave-safe bowl with the chocolate chips.

Step 2

Microwave and heat in 30 second increments, stirring the butter and chocolate chips together after every 30 seconds until well-combined and completely melted.

Step 3

Now that the butter and chocolate chips mixture is ready, use a sieve to sift your Confectioners Swerve and cocoa powder into the bowl.

Step 4

Mix everything together with a rubber spatula until everything has been thoroughly incorporated.

Step 5

Pour some water into your bread pan and line it with parchment paper. You'll want to make sure you have some excess parchment paper hanging over the sides to make it easier to pull your keto fudge out of the tray.

Step 6

Then, gently pour your chocolate mixture into the pan. To get it nice and even, you can smoothen it with a spatula or gently tap the pan on the table a few times to distribute the batter.

Step 7

Refrigerate it for at least 1 hour to let the chocolate fudge set. However, if you're impatient, you can always freeze it for 30 minutes, and save yourself some time.

Step 8

Keep it stored in the fridge or freezer.