KETO PEANUT BUTTER FUDGE
INGREDIENTS
makes 12 servings
1 cup natural, unsweetened peanut butter
1/3 cup coconut oil
3 tablespoons cocoa powder
2 teaspoons vanilla
1/3 cup salted and roasted peanuts (optional)
STEPS
Prepare a square or rectangular freezer-safe dish (smaller sizes will give you taller fudge pieces- I use a 8" x 6" Pyrex dish) by lining it with a sheet of parchment paper. Leave excess paper hanging over the edges so you can easily lift the fudge out later.
2. In a saucepan over medium heat, combine all of the ingredients (except for the roasted peanuts). Whisk the mixture together as it melts. (Taste it at this time and add a few more drops of sweetener if needed based on your preference).
3. Cook the fudge for about five minutes, or just until it begins to boil, whisking the mixture frequently. Immediately remove it from the stovetop. Stir in most of the peanuts, setting a few aside to sprinkle on top later.
4. Pour the fudge into the prepared dish. Sprinkle the peanuts on top. Place the dish in the freezer and freeze for at least two hours (or overnight) to set the fudge.
5. To cut, remove the dish from the freezer. Gently loosen the fudge from the dish, and holding the parchment paper, lift it out of the dish and set it on a cutting board. Cut into small, 1-inch squares. Transfer the fudge squares onto a dish to serve or place them back into the freezer.
NOTES
The keto peanut butter fudge should be kept chilled, preferably frozen. Store it in the freezer and serve it frozen (or at least refrigerated) to prevent it from losing its shape and melting.
Optional add-ins: You can swap the roasted peanuts for other add-ins like low-carb white chocolate chips, unsweetened shredded coconut, or omit the peanuts altogether and sprinkle some Maldon sea salt on top.