Keto Chocolate Peanut Butter Fudge

Amy Massey
by Amy Massey
28 Squares
40 min

This is a great recipe if you're following the Keto diet. The rich, velvety chocolate squares make the perfect fat bomb if you need to increase your fat intake or just want a sweet treat in the fridge that you can dip in and out of!

It takes no time at all to make as the fudge sets in the freezer in just 30 minutes, but don't worry, it doesn't freeze, this just sets it to the right consistency and after that it can be left in the fridge afterwards so it doesn't melt.

Perfect as a small treat with a cup of tea!

Dark chocolate and salted butter are gently melted together.

Crunchy peanut butter, sweetener and a little vanilla essence are then swirled into the buttery chocolatey mix.

Then the silky mixture is poured into a lined tin, before it is left to set in the freezer.

Try not to eat the whole tablet of fudge all at once once you turn it out!

You can cut the fudge up into whatever size you like. I found 28 squares to be the perfect size for a delicious snack.

Keto Chocolate Peanut Butter Fudge
Recipe details
  • 28  Squares
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 100g (3.5oz) 85% dark chocolate, broken into pieces
  • 100g (3.5oz) salted butter, chopped into cubes
  • 200g (7oz) sugarfree peanut butter
  • 2 tbsps powdered erythritol
  • 1 tsp vanilla essence

Place a large glass bowl over a pan of simmering water and place the butter and chocolate into the bowl.
Stir continuously over a gentle heat until the butter and chocolate have completely melted.
Remove the bowl from the heat and stir in the peanut butter, vanilla essence and erythritol.
Line a shallow baking tin with baking parchment and pour the mixture into the tin.
Place in the freezer for 30 minutes until set.
Tip the fudge out onto a cutting board and cut into equal squares (I cut mine into 28 pieces).
  • You don't have to use sugarfree peanut butter if you can't find it, but if using normal this recipe will have higher net carbs.