This tasty keto fudge is made with peanut butter and ultra-dark chocolate. 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 fudge recipe. She calls it "Idiot Fudge," presumably because it's so easy, any idiot can make it.
When she first made it for me, I knew immediately that this is something I would never be able to have in the house. It's just too tempting! 😀
A keto version of a favorite 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 when making this keto fudge 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 Idiot Fudge is perfect too, which makes me think that we can often reduce the amount of sugar in recipes or even omit it completely, with results that are still highly palatable.
The ingredients you'll need
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.
What chocolate to use?
I like to use Lindt Excellence 90% in this keto fudge. 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.
As mentioned above, if you'd rather use a granulated sweetener, I suggest you use a powdered sweetener to ensure a smooth texture.
What peanut butter to use
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.
How to make keto fudge
It truly is an easy recipe. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
1. You start by gently melting together dark chocolate, a sweetener, unsalted butter, peanut butter and vanilla extract in a saucepan.
2. Remove the mixture from the heat and use a rubber spatula to transfer it to a square Pyrex dish.
3. 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.
How to store keto fudge
Cut it into squares and 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.
More tasty no-bake recipes
Another yummy no-bake chocolate dessert is these rich and decadent keto chocolate truffles. They are wonderful!
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Keto Fudge with Chocolate and Peanut Butter
- 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.