Creamy Keto Peanut Butter Fudge

This creamy and decadent keto peanut butter fudge is made with six ingredients. It's delicious and easy to make.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 5

Rest time 1 30

Total Time 1 45

Servings squares

Calories 124kcal

Line a square 8-inch pan (or a similar capacity rectangular pan) with wax paper.
In a medium saucepan over low heat, add the peanut butter, butter, vanilla, salt, and stevia.
Whisk with a fork until smooth.
Remove from the heat and whisk in the coconut flour.
Using a rubber spatula, pour the mixture into the prepared pan.
Cover and place in the freezer until set, at least 1 hour and preferably 90 minutes.
Cut the fudge into 25 squares and serve.

Right after making it and cutting it into squares, this fudge is a bit soft. It improves the next day after an overnight rest in the fridge, so it's a good idea to make it the day before.
It's best to use a freshly opened peanut butter jar when making this recipe. I find that the peanut butter at the bottom of these jars is often too dry, even if you've stirred it thoroughly.
The amount of stevia glycerite I use equals about 3 tablespoons of sugar. Make sure to use a powdered sweetener to keep the texture smooth.
You can keep this fudge in an airtight container in the fridge for up to a week, or in the freezer for up to three months. Serve this fudge straight from the fridge or freezer. It softens quickly.