This tasty keto fudge is made with ultra-dark chocolate and creamy peanut butter.
It's so easy to make, and the result is wonderfully creamy, rich, and decadent.
This amazing fudge was inspired by my dear friend Jayne. She has a super easy and amazingly good fudge recipe.
One of the things I love to do in the kitchen is to create keto versions of high-carb recipes. So I couldn't resist the urge to create a low-carb version of Jayne's recipe.
The main changes I made were to completely omit the powdered sugar, which the original recipe had quite a lot of (a full cup, I think). I also used dark chocolate instead of milk chocolate.
I was amazed at the result because it was not just keto, but also creamy and delicious. It was perfect! The original recipe is perfect too, which makes me think that we can often greatly reduce the amount of sugar in recipes with results that are still highly palatable.
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.
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.
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
Yes, if you like its flavor. Personally, I'm not a fan. I like to use Lindt Excellence 90%.
Since it's truly dark chocolate, and since the peanut butter I use contains salt, I do like to add a bit of sweetener to balance out the flavor. I add a teaspoon of stevia glycerite, which equals ⅓ cup of sugar.
It's true that large amounts of powdered sugar help classic fudge get its wonderful texture. Sugar also acts as a preservative.
That's why we keep this keto fudge in the fridge and enjoy it straight out of the fridge. It's quite different than classic fudge, but it's very very good.
Yes, you can use creamy natural almond butter and add a pinch of salt. It's not as tasty as peanut butter, but it's still very good.
Yes. You can arrange the squares in a single layer in a freezer bag and freeze them for up to three months.
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.
The fudge softens quickly when out of the fridge, so it's best to enjoy it straight out of the fridge.
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Amazing Keto Fudge
- 3.5 oz Lindt dark chocolate 90% cocoa, broken into pieces
- ¼ cup unsalted butter cubed
- ½ cup natural creamy peanut butter
- 1 teaspoon stevia glycerite (or ⅓ cup powdered sweetener)
- 1 teaspoon pure vanilla extract
- Line a square 8-inch baking dish with wax paper, leaving an overhang.
- Place all the ingredients in a medium saucepan. Heat over very low heat, stirring often until melted. Make sure the chocolate doesn’t burn.
- Remove the mixture from the heat as soon as the chocolate is melted. Keep stirring until smooth.
- Using a rubber spatula, transfer the mixture to the prepared pan, spreading it out evenly and smoothing the top out.
- Cover with plastic wrap. Refrigerate until set, about 4 hours.
- Uncover and use the wax paper overhang to remove the fudge from the pan and onto a cutting board. With a sharp knife, cut into 16-20 squares.
- Keep the fudge squares in the fridge, in an airtight container, separating layers with wax paper.