Keto Peanut Butter Fudge

Indulge in the creamy, melt-in-your-mouth goodness of Keto Peanut Butter Fudge. This easy-to-make dessert offers all the rich flavor you crave without the high carbs, making it the perfect guilt-free treat for your low-carb lifestyle.

Course Desserts

Cuisine American

Keyword Keto Fudge, Keto Peanut Butter Fudge, low carb dessert, Sugar-Free Fudge

Prep Time 10

Cook Time 2

Total Time 2 10

Servings pieces

Calories 200kcal

Equipment

8x8 inch (20x20 cm) baking pan
Parchment paper
Medium saucepan
Spatula
Knife

Ingredients

1 cup natural peanut butter, unsweetened 256g
½ cup unsalted butter 113g / 4 oz
⅓ cup powdered erythritol 53g
1 tsp vanilla extract 5ml
¼ tsp sea salt 1.5g
½ cup coconut oil 120ml / 4 oz

Instructions

Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, combine the peanut butter, unsalted butter, and coconut oil. Stir continuously until the mixture is smooth and fully combined.
Remove the saucepan from the heat and stir in the powdered erythritol, vanilla extract, and sea salt until the erythritol is completely dissolved.
Pour the mixture into the prepared baking pan, smoothing the top with a spatula.
Place the pan in the refrigerator and chill until the fudge is firm, about 2 hours.
Once set, lift the fudge out of the pan using the parchment paper overhang and cut into 16 equal squares.
Serve immediately or store in an airtight container in the refrigerator.

Notes

Ensure all ingredients are at room temperature to avoid the coconut oil from solidifying when mixed.

For a smoother fudge, you can blend the mixture with an immersion blender before pouring it into the pan.

If you have a peanut allergy, you can substitute almond butter or sunflower seed butter.

Keep fudge refrigerated as it can soften at room temperature due to the coconut oil.

The fudge can be frozen for up to 3 months for longer storage.

Nutrition