Keto Peanut Butter Fudge

• Prep Time: 5 minutes

• Cook Time: 5 minutes

• Chill Time: 2 hours

• Total Time: 2 hours 10 minutes

• Servings: 16 pieces

• Difficulty: Easy

Ingredients

• 1 cup natural creamy peanut butter (ensure it’s unsweetened with no added sugar or hydrogenated oils)

• 1/2 cup unsalted butter

• 1/3 cup powdered erythritol or monk fruit sweetener (using powdered sweetener is key to avoiding a gritty texture)

• 1 tsp vanilla extract

• Pinch of sea salt (optional, but highly recommended to enhance the flavors)

Instructions

1. Prepare Your Pan: Line a small 8×8 inch baking dish with parchment paper. Leave some overhang on the sides; this will act as handles to easily lift the set fudge out later. Set the pan aside.

2. Melt the Base: In a medium saucepan set over low heat, combine the peanut butter and the butter. Stir continuously with a spatula or wooden spoon until both are fully melted and the mixture is completely smooth. Be patient and keep the heat low to prevent the peanut butter from burning or separating.

3. Incorporate the Sweetener: Remove the saucepan from the heat. This is important to prevent the sweetener from clumping. Immediately whisk in the powdered sweetener, vanilla extract, and the optional pinch of sea salt. Whisk vigorously until the sweetener is fully dissolved and the mixture is glossy and smooth with no lumps.

4. Pour and Set: Pour the fudge mixture into your prepared pan. Use a spatula to spread it evenly into all the corners and smooth the top.

5. Chill Until Firm: Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is completely firm to the touch. For a quicker set, you can place it in the freezer for about 30-45 minutes.

6. Slice and Serve: Once firm, lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board. Use a sharp knife to cut it into 16 small squares. For the cleanest cuts, you can run the knife under hot water, wipe it dry, and then slice.

   Enjoy your perfect keto treat! Store any leftovers in an airtight container in the refrigerator.

Recipe Tips & Variations

• Sweetener Matters: Using a powdered sweetener (like Swerve Confectioners) is non-negotiable for a smooth texture. Granulated sweeteners will result in a gritty, grainy fudge.

• Peanut Butter Choice: Use a thick, natural peanut butter. If the oil in your peanut butter has separated, be sure to stir it very well before measuring. Avoid “natural” peanut butters that are runny, as this can affect the final set of the fudge.

• Chocolate Peanut Butter Twist: For a Reese’s-style fudge, melt 1/4 cup of sugar-free chocolate chips with 1 teaspoon of coconut oil and drizzle it over the top of the fudge before chilling.

• Add Some Crunch: Stir in 1/4 cup of chopped pecans or walnuts after adding the sweetener for a nice textural contrast.

Storage Instructions

• Refrigerator: Store the fudge in an airtight container in the refrigerator for up to 2 weeks.

• Freezer: This fudge freezes beautifully! Place the pieces in a single layer in a freezer-safe container or bag, separating layers with parchment paper. It can be frozen for up to 3 months. You can eat it directly from the freezer for a firmer texture, or let it sit at room temperature for 5-10 minutes to soften slightly.

Nutrition Information

Please note: The following nutritional information is an estimate and will vary based on the specific brands of ingredients you use. It is calculated based on the recipe as written, yielding 16 pieces.