This easy fudge is the perfect way to indulge in healthy fats and each serving has less than 2 grams net carbs!
Bring all the ingredients to room temperature. Coconut butter can be semi-solid at room temperature depending on the season. If this is the case warm the coconut butter gently in a warm water bath or in the oven with the light on. You do not want it to melt but it should be easy to stir.
Place all the ingredients in either a stand mixer bowl with a whisk attachment, or a large mixing bowl with handheld beaters (or by hand with a little extra elbow grease). Beat the mixture for one minute on med-high speed. Using a spatula scrape the sides of the bowl and beat again until the mixture is light in color and fluffy, about one more minute.
Cut parchment paper to fit an 8"x8" baking pan and pour the fudge in on top of the parchment paper. Place the fudge in the freezer for at least one hour to harden. Remove the fudge from the pan and cut it into 16 even pieces. Store the fudge covered in the refrigerator.