Fudge is kind of a strange dessert for me. I always liked fudge but I was always really picky about it too. Some fudge was just too rich or too hard. When my family started following the Keto way of life part of our challenge was discovering easy to make desserts. It was no longer acceptable to pull out some pre-made cookie dough and whip up a quick treat like before! We needed something that was fast and simple! While we love our Keto chocolate chip cookies and Keto Lemon/Blueberry Cupcakes they take a bit of preparation! On the flip side, this simple keto fudge recipe requires very few ingredients, about 10 minutes to throw together and 30 minutes to chill! This makes it perfect for throwing together while cooking supper for a yummy treat afterward!

Simple Keto Fudge Recipe

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Keto Fudge Recipe – Ingredients

• 1/4 to 1/3 cup of Swerve Confectioners Sweetener (Can be substituted for sweetener of choice. Powdered versions are best to prevent a grainy consistency. When I started Keto, I preferred to use more sweetener but as my taste buds have adapted I often cut back so sweeten yours to your current tastes!)
• 1/4 Cup 100% Cocoa powder
• 1/2 Cup 100% All Natural Peanut Butter
• 1 Cup Coconut Oil (Solid and unmelted)
• 1 Tsp Vanilla Extract
• Optional – Course Pink Himalayan or Sea Salt, Sliced Almonds (or nut of choice) for topping!

Keto Fudge Recipe – Directions

1. Line a small glass container with parchment paper. It’s important to make sure that the paper hangs well over the sides as this will make it easy to remove your fudge once it has chilled. Forgetting this step will leave you with a very delicious batch of fudge you will be eating with a spoon out of the dish. It probably won’t come out without the paper!
2. Mix together the solid coconut oil, peanut butter, and sweetener. It’s best to do this in a rather large bowl with a hand mixer though you could likely do this with a fork if necessary. Beat your coconut oil slowly to prevent melting it too much.
3. Once the coconut oil, peanut butter, and sweetener have been well mixed it’s time to add the vanilla and cocoa powder. Add both of these to your mixture and continue mixing until well combined. At this point, you can do some taste testing. Feel free to add some more sweetener if you like or even some more peanut butter.
4. Pour your mixture into the lined glass dish and smooth it out with a spatula or the back of a spoon.
5. Sprinkle your topping of choice over the mixture. I love to use pink salt an sliced almonds but feel free to experiment with whatever your family enjoys!
6. Chill your fudge in the fridge for at least a half an hour in order to let it set. It’s best to pull it out and cut it at between 30-45 minutes. Since you made sure the parchment papers lined the entire dish and hung over the sides you should be able to pull it straight out of the dish. Peel the paper off the sides and back and use a large knife to cut your fudge into 1-inch by 1-inch cubes.

• Because this fudge is made with coconut oil it does have a pretty low melting point so it should be stored in the fridge! Coconut oil makes it beautifully creamy though so it’s worth it!

What’s your favorite fudge topping?

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