With a prep time of just 15 minutes, it’s so easy to make, and the result is wonderfully creamy, rich, and decadent. This fudge is such a treat! It’s made with just 5 ingredients, takes 15 minutes to make, and then you need to let it set for 4 hours, which is the hardest part. But once it’s ready, your patience is rewarded with such a creamy, flavorful, indulgent keto treat! If you love the combination of chocolate and peanut butter, you are going to love this fudge.
Ingredients
You’ll only need a few simple ingredients to make this tasty keto fudge. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Dark chocolate: The darker you can go and still enjoy it, the better. I typically use Lindt 90% cacao. Sweetener: I use stevia glycerite. If you’d rather use a granulated sweetener, it’s best to use a powdered version to ensure a smooth texture. Unsalted butter: I love using creamy European butter, but any butter will be great. Peanut butter: I use natural creamy peanut butter. The only ingredients are peanuts and salt. If your peanut butter doesn’t contain salt, you can add a pinch of salt to the mixture. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. The difference in flavor is quite noticeable, especially in uncooked recipes.
Instructions
Making this keto fudge is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: You start by gently melting together dark chocolate, a sweetener, unsalted butter, peanut butter, and vanilla extract in a saucepan. Remove the mixture from the heat and use a rubber spatula to transfer it to a square Pyrex dish. Cover the pan and refrigerate it until the fudge is set, about four hours. You might be able to speed things up if you freeze it - I’m guessing that would take 30-60 minutes. But I haven’t tried that.
Expert tip
As mentioned above, I use natural creamy peanut butter - the type that you need to stir after opening. I do recommend using a fresh jar when making this recipe. The peanut butter at the bottom of these jars is often quite dry, even if you stirred it thoroughly.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
Use almond butter instead of peanut butter.Use different types of chocolate. I prefer Lindt 90%, but other brands that I like are Endangered Species 88% and Theo 85%.Try using different flavor extracts instead of vanilla. This will work better if you use almond butter which has a more neutral flavor. You could use almond extract, for example, or coconut extract.
Serving suggestions
This fudge is really good all on its own. If you’re serving it to guests, you can pair it with fresh fruit, cheese, and red wine. My favorite way of enjoying it is with hot coffee in the winter or a tall glass of cold almond milk in the summer.
Storing leftovers
After the fudge has set and you’ve cut it into squares, you can store them in the fridge, in an airtight container, for up to a week. You can also freeze this fudge. Arrange the squares in a single layer in a freezer bag and freeze them for up to three months. The fudge softens quickly when out of the fridge, so it’s best to enjoy it straight out of the fridge.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
❤️ Let’s connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
