• ½ cup salted butter
  • 1 (11.25 ounce) can sweetened condensed coconut milk
  • 1 (3 ounce) package sugar-free lemon pudding mix
  • 2 cups erythritol confectioners’ sweetener (such as Swerve®)
  • 1 teaspoon lemon extract
  • Directions

  • Step 1

    Line a small rimmed baking sheet with parchment paper or greased aluminum foil.


  • Step 2

    Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat.

  • Step 3

    Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness.

  • Step 4

    Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.

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