It’s no secret to anyone who knows me that I have a major sweet tooth. Even when I am sticking to my keto way of eating, I crave dessert. Of all the dessert choices, chocolate and peanut butter are two of my favorites, either separately or combined.
My husband and I have worked to create something that we can make quickly and in bulk so that I always have something on hand. The texture of this candy is smooth and slightly soft. They are sweet with just a little bit of saltiness.
As an added bonus, you can also melt the fudge and add it on top of a keto-friendly ice cream. It hardens just like Magic Shell!
Here is the recipe:
Chocolate Peanut Butter Fudge
- 16 oz Crazy Richard’s Crunchy Peanut Butter (1 jar)
- 10 oz Coconut Oil, melted
- ¾ cup Cocoa Powder
- 6 Tbsp Swerve
- 1 Tbsp Vanilla Extract
- ½ tsp Pink Salt
Add coconut oil, peanut butter, and cocoa to the mixer bowl.
Start mixing on low to avoid cocoa powder explosion, increase to high once powder is mixed in. Continue mixing until thoroughly combined. Add vanilla, Swerve, and salt. Once again, start on low to avoid Swerve explosion. Mix until combined.
Place molds on cookie sheets for support and spray with coconut oil to aid in release.
Using a size 40 scoop, add level scoops to mold, 1 scoop per cavity. This makes about 44 servings.
Freeze for at least 1 hour, then they can be removed from the molds. We recommend that you keep them in the refrigerator to maintain the texture of the fudge.
Macros per serving
121.4 calories, 2.9g protein, 11.7g fat, 1.87g net carbs
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