Keto Peanut Butter Fudge

• Prep Time: 10 minutes

• Chill Time: 2 hours

• Total Time: 2 hours 10 minutes

• Recipe Intensity: Easy (No baking required, simple techniques)

• Yield: 16 generous squares

• Dietary Tags: Keto, Gluten-Free, Sugar-Free, Vegetarian

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Ingredients

• 1 cup (250g) smooth, unsweetened peanut butter (ensure no added sugars or oils)

• 1/2 cup (115g) unsalted butter

• 1/3 cup (35g) unsweetened cocoa powder (Dutch-process or natural)

• 1/3 cup (80ml) powdered erythritol or your preferred keto-friendly sweetener (like monk fruit/allulose blend)

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon sea salt (plus extra for sprinkling, optional)

• 1/4 cup (60ml) heavy cream or coconut cream (for a dairy-free option)

Optional Add-ins:

• Sugar-free chocolate chips

• Chopped nuts (pecans, walnuts)

• A sprinkle of flaky sea salt on top

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Equipment

• 8×8 inch (20×20 cm) baking dish

• Parchment paper

• Medium saucepan

• Whisk

• Spatula

• Measuring cups and spoons

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Instructions

Step 1: Prepare the Pan

Line your 8×8 inch baking dish with parchment paper, leaving some overhang on two opposite sides. This “sling” will make it incredibly easy to lift the entire block of fudge out for clean cutting later.

Step 2: Melt the Base

In a medium saucepan over low heat, combine the peanut butter and butter. Gently melt them together, stirring frequently with a whisk until the mixture is completely smooth and well combined. This should take about 3-4 minutes. Be careful not to overheat.

Step 3: Incorporate Dry Ingredients

Remove the saucepan from the heat. Immediately add the cocoa powder, powdered sweetener, and sea salt to the warm peanut butter mixture. Whisk vigorously until the cocoa is fully incorporated and no dry lumps remain. The mixture will be very thick.

Step 4: Add Cream & Vanilla

Pour in the heavy cream and vanilla extract. Return the saucepan to low heat for just 30-60 seconds, whisking constantly, until everything is melted together into a gloriously smooth, thick, and pourable fudge batter. If using any optional add-ins like sugar-free chocolate chips (except for nuts), stir them in now.

Step 5: Set the Fudge

Pour the fudge batter into your prepared parchment-lined dish. Use a spatula to spread it into an even layer. If desired, top with chopped nuts or a light sprinkle of flaky sea salt for a gorgeous finish.

Step 6: Chill Until Firm

Place the dish in the refrigerator uncovered. Allow the fudge to chill for at least 2 hours, or until it is completely firm to the touch. For the cleanest cuts, you can chill it overnight.

Step 7: Slice and Serve

Using the parchment paper sling, lift the entire block of fudge out of the dish and onto a cutting board. With a sharp knife, slice it into 16 squares (4 rows by 4 rows). For ultra-clean slices, you can briefly run the knife under hot water and wipe it dry between cuts.

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Chef’s Notes & Tips for Success

• Ingredient Quality is Key: The flavor of your fudge hinges on your peanut butter. Choose a brand with only peanuts (and maybe salt) on the ingredient list. Avoid those with added sugar or hydrogenated oils.

• Sweetener Note: Powdered erythritol blends best and doesn’t have the “gritty” texture granulated sweeteners can sometimes leave in no-bake goods. If your sweetener isn’t powdered, you can pulse it in a clean coffee grinder or blender first.

• Customization: Feel free to use almond butter or another nut butter for a different flavor profile. You can also omit the cocoa powder for a classic peanut butter fudge.

• Storage: Store fudge in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for up to 3 months. Let it thaw in the fridge before serving.

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Nutritional Information (Per Serving, 1 square)

• Calories: 180

• Total Fat: 17g

• Saturated Fat: 7g

• Cholesterol: 20mg

• Sodium: 85mg

• Total Carbohydrates: 5g

• Dietary Fiber: 2g

• Sugars: 1g (natural from peanut butter)

• Sugar Alcohols (Erythritol): 2g

• Net Carbs: 1g

• Protein: 5g

Nutritional values are estimates calculated using a popular nutrition database and may vary based on specific brands of ingredients used. Sugar alcohol grams (from erythritol) are not included in net carb calculations as they generally do not impact blood sugar for most individuals on a ketogenic diet.