Keto peanut butter fudge

Keto peanut butter fudge: creamy low-carb sweets with peanut butter, coconut oil, vanilla and sea salt. Quick to make, served cold and pleasantly filling.

At a glance

• Serves 10
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 142 kcal per serving
• Protein: 4 g
• Fat: 13 g
• Carbs: 5 g

Ingredients

• 150g peanut butter
• 50g coconut oil
• 2 tbsp coconut sugar
• 1 tsp vanilla extract
• 1 pinch of sea salt

Method

You’ll need: chopping board · knife

1. Line a small tin with baking paper so the fudge comes out easily later.
2. Gently warm the coconut oil until it's liquid. Stir it together with the peanut butter, coconut sugar and vanilla extract until smooth.
3. Season the mixture with a small pinch of sea salt and stir it thoroughly once more.
4. Spoon the mixture into the prepared tin and smooth the top. Sprinkle over a little more sea salt if you like.
5. Chill the tin until the block is completely firm. Then take it out of the tin and cut it into small cubes.
6. Serve the keto peanut butter fudge straight from the fridge or briefly frozen.

Good to know

This fudge is stirred together in a few minutes and still feels special. Fridge-cold, soft to bite into and nicely salty-sweet.

Swaps

Peanut butter → almond butter (more vitamin E) | Less sweet: halve the coconut sugar and round it off with cinnamon, vanilla or a few berries | vanilla extract → ground vanilla (no alcohol, more intense flavour)

Allergens

Contains peanuts and, in some versions, milk if you use ghee. Take care with small children because of the allergens and the firm, compact pieces; during pregnancy it's usually fine with fresh, hygienically handled ingredients.

Dairy-free recipes