🍫 Keto Chocolate Peanut Butter Fudge
Rich, creamy, chocolatey, and low-carb—this easy fudge needs no baking!
🛒 Ingredients
1 cup natural creamy peanut butter, unsweetened
½ cup unsalted butter
½ cup unsweetened cocoa powder
⅓ cup powdered erythritol or monk-fruit sweetener, to taste
1 tsp vanilla extract
¼ tsp salt
2 tbsp heavy cream or unsweetened almond milk, optional for extra creaminess
2 tbsp sugar-free chocolate chips, optional
👩🍳 Instructions
Prepare the pan: Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.
Melt the base: In a saucepan over low heat, melt the butter and peanut butter together. Stir until smooth and completely combined.
Add chocolate: Remove from the heat and whisk in the cocoa powder, powdered sweetener, vanilla, and salt.
Make it creamy: Stir in the heavy cream or almond milk if using. Continue mixing until silky smooth.
Add chocolate chips: Fold in the sugar-free chocolate chips if desired.
Pour: Spread the mixture evenly into the prepared pan and smooth the top.
Chill: Refrigerate for 2–3 hours, or until completely firm.
Cut: Lift the fudge out using the parchment paper and cut into small squares.
❄️ Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 2 months. Thaw for a few minutes before serving.
