Amazing Keto Peanut Butter Fudge

It’s made with only six simple ingredients and contains no powdered sugar or condensed milk. If you love peanut butter and creamy treats, you are going to love this recipe. Creamy, fudgy, and irresistible, it is very difficult to stop at one square! But try: take one square out of the freezer, and savor it slowly, taking small bites and letting them melt in your mouth. If you enjoy it slowly, you’ll see how satisfying it really is.

Ingredients

You’ll only need a few simple ingredients to make this keto peanut butter fudge. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Creamy peanut butter: I use natural peanut butter. The only ingredients are peanuts and salt. Unsalted butter: I’m partial to creamy European butter because it’s so delicious. But any butter will be great. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. The difference in flavor is quite pronounced in uncooked recipes. Sea salt: Adds an interesting layer of flavor to the fudge. Sweetener: I use stevia. You could probably use a powdered sweetener instead. Coconut flour: This excellent flour substitute helps to thicken and stabilize the fudge.

Instructions

It’s ridiculously easy to make this keto peanut butter fudge! It’s one of the easiest keto desserts on this website. The detailed instructions are in listed the recipe card below. Here are the basic steps: You start by melting the ingredients (except for the coconut flour) over low heat. Then, you whisk them until smooth. Off heat, stir in the coconut flour. Transfer the mixture to a wax paper-lined pan. Freeze it for 90 minutes, then cut it into squares.

Expert tip

Right after making it and cutting it into squares, this fudge is a bit soft. It actually improves the next day, after an overnight stay in the fridge. So it’s not a bad idea to make it the day before you plan on enjoying it.

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:

Add 2 tablespoons of unsweetened cocoa powder and increase the sweetener to 4 tablespoons (or ¾ teaspoon stevia glycerite).Add a pinch of cinnamon. Proceed with caution on this one! One of my kids loves this flavor combination; the rest of us are lukewarm and prefer the original version.Melt a few squares of dark chocolate in the microwave (plus a teaspoon of avocado or coconut oil) and drizzle them on the mixture after it’s set. Freeze again for about 30 more minutes to set the chocolate drizzle, then cut the fudge into squares.

Storing leftovers

You can keep this fudge in the fridge, in an airtight container, for up to a week. Or in the freezer, in a well-sealed container, for up to three months.

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