Everyone thinks making dessert is time consuming and complicated, but that’s not always the case. Today we’re making chocolate and peanut butter fudge, and it’s as easy as desserts get.
There’s more, this lovely fudge is chewy and creamy, deliciously sweet and messy too, and you’ll end up with a whole bunch of bite-sized squares to eat with your fingers. Your friends and family will be all over them.
The best part of this recipe is that you only need three ingredients, and they’re readily available. There’s no excuse not to make this comforting sweet snack on every occasion. In fact, you’ll soon know that you can have these in your fridge as delicious as midnight, guilty snacks!
The Ingredient Rundown
With only three ingredients, there’s no way to get this recipe wrong- Here’s what you need. Check inside your pantry because you probably have all you need.
Chocolate. Yes, we need lots of unsweetened, keto-friendly chocolate, two cups, to be precise, and I’m talking real chocolate like the one confectioners get for their baking treats. Be careful not to get a chocolate substitute that’s made with hardened vegetable oil. You want authentic chocolate for this one.
We’ll also need keto condensed milk, and this thick, super sweet and creamy invention is vital; it will hold everything together and add moisture to our fudge. I’ll show you how to make yours in a second.
The final ingredient is peanut butter, and again, find 100% peanut butter, so go all-natural and unsweetened instead of the good-old labels of our childhood.
How Many Servings Should I Expect?
This is important because you must know how many people you can entertain. In this case, that’s a lot.
Allow me to explain. From a 9-inch square pan, you can get nine square pieces of decent size, but you cut them in half for fun snacks you can just pop in your mouth.
Duplicating this recipe for a larger baking pan is a no-brainer; it’s easy to multiply just three ingredients.
Keep In mind this dessert is lovely, yes, but also cloyingly sweet for some people, and it’s jam-packed with calories. This means you’re better off serving a smaller portion. Don’t expect to serve cake-sized slices to your guests; that might just be too much.
Nobody said you must eat all your fudge in one sitting, though, and since it keeps very well, you can enjoy it for a couple of days.
Neat Substitutions and Variations
Let’s have some fun with our recipe because there are several variations and substitutions to explore.
You can’t get rid of the chocolate, but you can choose from a wide variety of chocolate available. There’s dark chocolate, milk chocolate, white chocolate and even a ruby variety now, so choose your favorite. Make sure they’re either sweetened with a zero calorie sweetener or that they’re unsweetened, raw chocolate, and sweeten to your taste.
You can also replace the peanut butter with any other nut butters. Almond butter, walnut butter or pistachio butter, there’s no limit to your creativity.
Last but not least, you can top your fudge with anything from crushed almond-flour cookies to keto chocolate chips and from crushed nuts to grated coconut. You’re adding a whole new layer of flavor and texture.
When To Serve Chocolate And Peanut Butter Fudge
Picture this; you have friends coming over for a fancy dinner. You enjoy cocktails, appetizers and a hearty main course. Then it’s your time to shine — head on to the kitchen and bring out these lovely fudge squares. They will take everyone to their fondest memories and back with every bite.
Here’s another scenario, you’ve been invited to a house-warming party; what to bring with you? Chocolate and peanut butter fudge, of course. That’s a fantastic way to make an impact.
How about this idea? You’ve got someone to impress, and you only have one chance. That’s where your chocolate fudge comes in. Neatly arranged in a nice box, these one-biters are thoughtful gifts.
How To Store Your Chocolate And Peanut Butter Fudge
Since both, the chocolate and peanut butter have long shelf lives, and our home-made keto condensed milk is also quite resistant, these fudge squares are resilient. They won’t go bad for a week in the fridge, they’re probably perfect after that, but I never manage to keep these around for long.
This is also one of those desserts you can make and store in the fridge indefinitely. I mean for years, and you just want to let them warm up to room temperature before enjoying them; they’ll freeze rock solid.
Don’t expect to be able to cut the fudge when frozen, so store it already cut into squares. Trust me. I learned that the hard way.
To execute this recipe, you’ll need very few tools. A 9-inch square pan is ideal but use whatever you have in hand. If using a larger tray, adjust the recipe, and you’ll be alright.
You’ll also need parchment paper because these bad boys are really sticky!
Have in hand a microwave-safe bowl to melt your chocolate and have in hand a sharp knife to make clean, precise cuts — it’s important. It’s not only the flavor; the looks matter, too.
You can make this fudge almost in every kitchen and in minutes. That’s why it will become your new secret recipe for when in a rush. Fudge will get you out of any tight spot; that’s guaranteed. Let’s check out the recipe, and you’ll see what I mean.
Keto Chocolate And Peanut Butter Fudge
Keto Chocolate and peanut butter fudge, and it's as easy as desserts get. Lovely fudge that is chewy and creamy, deliciously sweet and messy too, and you'll end up with a whole bunch of bite-sized squares to eat with your fingers.
For the keto condensed milk:
- 1 cup heavy whipping cream
- 2 tbsp powdered Swerve Sweetener
- 2 tbsp butter
- 1/4 tsp xanthan gum
For the chocolate peanut butter fudge:
- 2 cups Semi sweet baking chocolate chips
- 1 cup keto condensed milk
- 1/2 cup peanut butter
- Line a square 9-inch baking tray with parchment paper.
- For the no-sugar condensed milk, pour the whipping cream into a sauce pan, bring to a boil, then simmer over low heat for thirty minutes to thicken.
Add the butter and sweetener and mix well. Let it cool.
- In a microwave-safe bowl, combine the keto condensed milk with the
- Microwave for 1-minute intervals until melted and smooth.
- Immediately transfer the chocolate to the baking dish and spread evenly.
Refrigerate for 15 minutes.
- Remove from the fridge and spread the peanut butter over the chocolate.
- Refrigerate for 2 hours or until firm. Cut in squares and serve.
Nutrition Information:Yield: 27 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 13gCarbohydrates: 11gFiber: 2gProtein: 4g