Ingredients
For the Peanut Butter Layer
1 cup natural peanut butter (no added sugar)
¼ cup unsalted butter
⅓ cup powdered erythritol or preferred keto sweetener
½ teaspoon vanilla extract
Pinch of salt
For the Chocolate Layer
1 cup sugar-free chocolate chips
¼ cup heavy cream
2 tablespoons unsalted butter
2 tablespoons unsweetened cocoa powder
2 tablespoons powdered erythritol
Optional Add-Ins
¼ teaspoon sea salt flakes
2 tablespoons chopped roasted peanuts
1 tablespoon chia seeds
1 teaspoon espresso powder
2 tablespoons unsweetened shredded coconut
Optional Garnishes
Sugar-free chocolate drizzle
Crushed peanuts
Cocoa powder dusting
Sea salt flakes
Instructions
Step 1: Prepare the Pan
Line an 8×8-inch baking dish or loaf pan with parchment paper.
Allow extra parchment to hang over the edges for easy removal.
Step 2: Make the Peanut Butter Layer
In a microwave-safe bowl or saucepan, combine:
Peanut butter
Butter
Heat gently until melted.
Stir in:
Powdered erythritol
Vanilla extract
Salt
Mix until smooth.
Step 3: Form the Base
Pour the peanut butter mixture into the prepared pan.
Spread evenly using a spatula.
Place in the refrigerator for:
20 minutes
to firm up.
Step 4: Prepare the Chocolate Layer
In a saucepan over low heat combine:
Sugar-free chocolate chips
Heavy cream
Butter
Stir continuously until melted.
Add:
Cocoa powder
Powdered erythritol
Whisk until silky and smooth.
Step 5: Assemble the Fudge
Remove the peanut butter layer from the refrigerator.
Pour the chocolate mixture over the top.
Spread evenly.
Sprinkle with optional toppings if desired.
Step 6: Chill
Refrigerate for:
2–3 hours
or until fully set.
Step 7: Slice and Serve
Lift the fudge from the pan using the parchment paper.
Cut into:
