These vibrant keto treats deliver bright, natural orange flavor and a lovely pale coral hue that screams spring. This Orange Creamsicle Fudge is versatile: pour it into a silicone loaf pan and slice it into squares, fill silicone chocolate molds for pretty bites, or use lollipop molds to create edible cupcake toppers. Serve for Easter, enjoy as fat bombs any time, or keep them on hand when you want a simple, low-carb indulgence the whole family will enjoy.
How to prepare the Orange Creamsicle Fudge
Orange peel and orange essential oil give an intense citrus note while keeping the recipe low in carbs. To get the most from the orange peel, gently heat it with the butter and coconut manna so the peel releases its oils and aroma. Add the orange essential oil after removing the mixture from the heat so its volatile flavor doesn’t dissipate.
Follow these steps for a smooth, flavorful fudge:
Have all ingredients ready.
Add 1 stick (4 oz / 115 g) unsalted butter to a small saucepan.
Add 4 oz (115 g) coconut manna.
Stir in 3 tablespoons (or to taste) confectioner-style Swerve or powdered erythritol, and the finely grated orange peel from one small organic orange (only the orange part).
Warm the mixture over low heat, stirring continuously until it melts into a smooth mixture. Do not let it boil.
Keep stirring until fully melted and even.
When the mixture is smooth and fully melted, remove the pan from the heat. Add exactly 2 drops of 100% orange essential oil and stir thoroughly to combine.
Pour into silicone molds, chocolate molds, or a silicone loaf pan. A spoon helps when filling small molds. If you prefer lollipops or decorative toppers, use lollipop molds and place sticks while the mixture is still soft.
Refrigerate overnight to set. Once firm, carefully remove the pieces from the molds. Lollipops and small molds may be fragile, so handle gently to avoid loosening sticks or breaking edges. If you used a loaf pan, slice into portions.
Lollipop versions make charming cupcake decorations and add a playful touch to desserts.
How I came up with this recipe
I love orange-flavored treats, but on a keto diet it’s harder to find natural orange options. Artificial flavorings fall short in taste and aren’t ideal for health, so I turned to orange peel and essential oil to create authentic citrus flavor. Over the years I’ve used orange peel in recipes like my orange-infused hot chocolate, and I wanted an orange creamsicle-style fudge with a soft, truffle-like texture.
Liquid dairy doesn’t work well for a firm fudge, so I focused on solid fats that give creaminess and a pleasant mouthfeel. Coconut manna provided a silky texture in earlier fat-bomb recipes, and butter gives that melt-in-your-mouth quality I wanted. Powdered erythritol keeps the flavor neutral without the bitter aftertaste some stevia varieties can bring. Combining both orange peel and exactly two drops of orange essential oil produced the bright, fruity flavor I was aiming for.
After balancing butter and coconut manna, the result was a soft but firm fudge with creamy texture and pronounced orange flavor — all with less than 0.5 g net carbs per serving (when divided into 24 pieces). Pouring the mixture into molds or lollipop trays creates attractive presentations that work for many occasions.
Here’s the recipe for you to enjoy:
Orange Creamsicle Fudge
Ingredients
- 4 oz = 115 g unsalted butter
- 4 oz = 115 g coconut manna
- 3 tablespoons (or to taste) confectioner’s style Swerve or powdered erythritol
- Freshly grated peel from 1 small organic orange
- 2 drops 100% orange essential oil
Instructions
- Combine butter, coconut manna, sweetener, and orange peel in a small saucepan.
- Heat over low heat, stirring continuously until melted. Do not boil.
- Remove from heat.
- Add 2 drops of orange essential oil and mix well.
- Pour into a silicone loaf pan, silicone chocolate molds, or silicone lollipop molds.
- Let set in the fridge overnight.
- Remove from molds. If using a loaf pan, cut into pieces and serve.
- Store in the fridge.
Tags
| Nutrition information | In total | Per serving if 24 servings in total |
| Protein | 9.3 g | 0.4 g |
| Fat | 164.9 g | 6.9 g |
| Net carbs | 10.1 g | 0.4 g |
| kcal | 1573 kcal | 66 kcal |
How to vary the recipe
Keep the bright citrus profile, or experiment with other citrus fruits. Lemon or lime peel and a matching essential oil will work well; just limit essential oil to 2 drops for this batch. You can swap part of the erythritol for flavored stevia if you prefer, but be cautious with stevia strength and aftertaste. Flavored stevias like vanilla or orange can enhance the profile if used sparingly.
Notes
These past months have been unusual for many of us. I’ve been fortunate that my family has stayed healthy, and I continue working on various language technology projects and final edits to my Finnish keto book. I send best wishes to everyone facing difficulties right now — stay safe and healthy.