Keto Chocolate Peanut Butter Fudge
Indulge your sweet tooth without breaking your keto diet with this decadent Keto Chocolate Peanut Butter Fudge! Perfectly creamy and ultra-rich, this low-carb treat combines the nutty goodness of unsweetened peanut butter, the silky texture of coconut oil, and the bold flavor of unsweetened cocoa. Sweetened with powdered erythritol and a hint of vanilla, this no-bake dessert is as easy to make as it is delicious. Ready in just minutes with minimal prep, this fudge is perfect for satisfying cravings or impressing guests with a keto-friendly dessert. Each bite melts in your mouth, making this a must-have for any low-carb dessert lover. Bonus: it stores beautifully in the fridge or freezer, so you’ll always have a treat on hand!
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Recipe Information
Ingredients
- 1 cup Unsweetened peanut butter (smooth or natural)
- 1 cup Coconut oil
- 0.5 cup Unsweetened cocoa powder
- 0.33 cup Powdered erythritol (or preferred keto sweetener)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the fudge later. Set the pan aside.
In a medium-sized microwave-safe bowl, combine the unsweetened peanut butter and coconut oil.
Microwave the mixture in 20-30 second intervals, stirring in between, until the peanut butter and coconut oil are fully melted and combined. Alternatively, you can melt them together in a saucepan over low heat on the stovetop.
Once the mixture is smooth, stir in the unsweetened cocoa powder, powdered erythritol, vanilla extract, and sea salt. Mix until everything is fully combined and no lumps remain. Taste and adjust sweetness, if needed, by adding more sweetener.
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula.
Place the pan in the refrigerator and let the fudge chill for at least 2 hours, or until firm. For quicker results, you can place it in the freezer for about 30-40 minutes.
Once set, remove the fudge from the pan using the parchment paper overhang. Cut it into 16 pieces using a sharp knife.
Store the fudge in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Serve chilled and enjoy!
Nutrition Facts
Calories |
3823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.7 g | 470% | |
| Saturated Fat | 218.3 g | 1092% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 18.9 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3418 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
