Four-Ingredient Keto Chocolate Peanut Butter Fudge

Name: Four-Ingredient Keto Chocolate Peanut Butter Fudge
Prep time: 10 min
Yield: 16

keto low-carb four ingredient chocolate peanut butter fudge no-bake sweet treat

Desserts

This rich, creamy fudge combines the irresistible flavors of chocolate and peanut butter in a simple no-bake treat that's perfectly sweet and satisfying with just 2g net carbs per piece.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 0

Ingredients

120ml1/2 cup coconut oil, melted
120ml1/2 cup natural peanut butter (no sugar added)
60ml4 tbsp unsweetened cocoa powder
85g3/4 cup powdered erythritol

Instructions

Line a 20x20cm (8x8-inch) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together melted 120ml1/2 cup coconut oil and 120ml1/2 cup natural peanut butter (no sugar added) until smooth and well combined.
Add 60ml4 tbsp unsweetened cocoa powder and 85g3/4 cup powdered erythritol, whisking until completely smooth with no lumps.
Pour mixture into the prepared pan and spread evenly with a spatula.
Refrigerate for at least 2 hours until firm and set.
Using the parchment overhang, lift fudge from the pan and cut into 16 squares with a sharp knife.
Store in the refrigerator in an airtight container for up to 2 weeks.

Ingredients

id: coconut_oil metric: 120ml imperial: 1/2 cup name: coconut oil, melted
id: natural_peanut_butter metric: 120ml imperial: 1/2 cup name: natural peanut butter (no sugar added)
id: unsweetened_cocoa_powder metric: 60ml imperial: 4 tbsp name: unsweetened cocoa powder
id: powdered_erythritol metric: 85g imperial: 3/4 cup name: powdered erythritol

Instructions

Line a 20x20cm (8x8-inch) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together melted {coconut_oil} and {natural_peanut_butter} until smooth and well combined.
Add {unsweetened_cocoa_powder} and {powdered_erythritol}, whisking until completely smooth with no lumps.
Pour mixture into the prepared pan and spread evenly with a spatula.
Refrigerate for at least 2 hours until firm and set.
Using the parchment overhang, lift fudge from the pan and cut into 16 squares with a sharp knife.
Store in the refrigerator in an airtight container for up to 2 weeks.

Tips

Coconut Oil Temperature: Use melted but not hot coconut oil. If too hot, it can separate from other ingredients and create an oily texture.

Peanut Butter Choice: Use natural peanut butter without added sugars or oils. Stir well before measuring if oil has separated.

Sweetener Quality: Powdered erythritol dissolves better than granulated and creates a smoother fudge texture without grittiness.

Mixing Technique: Whisk thoroughly to ensure no cocoa powder lumps remain. The mixture should be completely smooth and glossy.

Setting Time: The fudge needs at least 2 hours to set properly. Don't rush this step or it will be too soft to cut cleanly.

Clean Cuts: Use a sharp knife and wipe clean between cuts for the neatest squares. Slightly warming the knife helps create cleaner cuts.

Storage: Keep refrigerated as coconut oil softens at room temperature. Fudge will be firmer when cold.

Carb Count: Each piece contains approximately 2g net carbs, making this a perfect keto-friendly sweet treat.

Variations: Try adding vanilla extract, sea salt, or chopped nuts for different flavor profiles.