KETO CHOCOLATE FUDGE RECIPE

Prep Time: 5 minutes
Cook Time: 2 minutes (for melting)
Chill Time: 2 hours
Total Time: 2 hours 7 minutes
Recipe Intensity: Very Easy (Beginner-Friendly)
Recipe Cost: Medium
Servings: 16 squares
Serving Size: 1 square

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The Story Behind This Perfect Keto Fudge

Let’s be honest: one of the hardest parts of adopting a ketogenic lifestyle is saying goodbye to easy, grab-and-go sweet treats. The craving for something rich, decadent, and chocolatey doesn’t just vanish. That’s why this Keto Chocolate Fudge recipe has become a staple in my kitchen.

Born out of a desperate need for a quick chocolate fix, this recipe is a testament to simplicity. It requires no fancy equipment, no complex baking techniques, and absolutely no sugar crashes. With just a handful of pantry-friendly keto ingredients, you can whip up a batch of this unbelievably creamy fudge that rivals any traditional version. It’s so good, you’ll have a hard time convincing your non-keto friends that it’s actually good for them!

The secret lies in the combination of high-quality cocoa powder and rich keto-friendly sweeteners that provide a deep, complex sweetness without the carbs. This fudge is the perfect emergency dessert for potlucks, a satisfying end to your day, or a pre-workout fat bomb to keep your energy levels stable.

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Keto Chocolate Fudge Recipe

Ingredients

• 1 cup Unsalted Butter (2 sticks)

• 1 cup Creamy Sugar-Free Peanut Butter (or any nut/seed butter of choice)

• 1/2 cup Unsweetened Cocoa Powder (Dutch-processed preferred for a smoother taste)

• 1/3 – 1/2 cup Powdered Erythritol (or your favorite powdered keto sweetener, adjust to taste)

• 1 tsp Pure Vanilla Extract

• (Optional) 1/4 tsp Flaky Sea Salt for topping

Equipment Needed

• 8×8 inch Baking Dish

• Parchment Paper

• Medium-sized Heatproof Bowl

• Whisk

• Spatula

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Step-by-Step Instructions

Step 1: Prepare the Pan

Line your 8×8 inch baking dish with parchment paper, leaving some overhang on two opposite sides. This “sling” will make it incredibly easy to lift the entire block of fudge out for clean cutting later. Set the pan aside.

Step 2: Melt the Base

In your heatproof bowl, combine the butter and the creamy peanut butter. You can melt this in one of two ways:

• Double Boiler Method: Place the bowl over a pot of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir until melted and smooth.

• Microwave Method: Heat in the microwave in 30-second bursts, stirring well between each interval, until completely melted and combined.

The goal is a smooth, pourable liquid. Be careful not to overheat it.

Step 3: Combine the Ingredients

Remove the melted butter and peanut butter mixture from the heat. Immediately add the unsweetened cocoa powder, powdered erythritol, and vanilla extract.

Why Powdered Sweetener? Using a powdered (confectioner’s) version is crucial here. Granular sweeteners won’t dissolve properly in the fat-based mixture and will leave a gritty, unpleasant texture. If you only have granular, you can pulse it in a clean coffee grinder or high-speed blender until it becomes a fine powder.

Whisk everything together vigorously until the mixture is completely smooth, glossy, and all the cocoa powder has been incorporated. You should not see any dry spots.

Step 4: Transfer and Set

Pour the thick, chocolatey fudge mixture into your prepared parchment-lined pan. Use a spatula to spread it into an even layer. If you’re using it, now is the time to sprinkle the top with flaky sea salt. The salt perfectly balances the richness of the chocolate and the sweetness of the erythritol, creating a truly gourmet taste.

Step 5: The Most Important Step – Chill!

Place the pan in the refrigerator to set. This is not a quick process, so be patient! Allow it to chill for at least 2 hours, but for the best, firmest texture, 4 hours or even overnight is ideal.

Step 6: Slice and Serve

Once the fudge is completely firm, use the parchment paper sling to lift the entire block out of the pan and onto a cutting board. Using a sharp knife, slice it into 16 squares (4 rows by 4 rows). For super clean cuts, you can warm the knife under hot water and wipe it dry between each slice.

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Chef’s Notes & Recipe Variations

• Sweetener Note: The sweetness of keto sweeteners can vary by brand. It’s always best to start with 1/3 cup of powdered erythritol, taste the mixture before pouring it into the pan (it’s safe to taste at this stage), and add more if desired.

• Nut-Free Version: Substitute the peanut butter with an equal amount of sunflower seed butter (tahini can also work, but will give a more earthy flavor).

• Flavor Twists:

  • Orange Zest: Add the zest of one orange to the mixture for a chocolate-orange delight.

  • Mint Extract: Swap the vanilla for 1/2 tsp of peppermint extract for a refreshing mint fudge.

  • Nutty Crunch: Stir in 1/4 cup of chopped sugar-free pecans or macadamia nuts before transferring to the pan.

• Storage: Store the fudge in an airtight container in the refrigerator for up to 2 weeks. The fat content means it can also be frozen for up to 3 months. Simply thaw in the fridge before serving.

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Nutrition Information (Approximate, Per Serving)

Note: Nutritional information is an estimate and will vary based on the specific brands of ingredients you use, particularly the peanut butter and sweetener.