Ingredients
1 cup natural peanut butter (unsweetened)
1/2 cup coconut oil
1/2 cup keto sweetener (e.g., erythritol or allulose)
1 tsp vanilla extract
1/4 tsp sea salt
Instructions
Line an 8×8-inch baking dish with parchment paper.
In a microwave-safe bowl, melt coconut oil and peanut butter in 15- to 20-second intervals, stirring until smooth.
Stir in keto sweetener, vanilla extract, and sea salt until fully combined.
Pour mixture into the prepared baking dish and press into an even layer.
Chill in the refrigerator for 2 to 4 hours until firm.
Cut into 16 squares and serve.
Notes
Store in an airtight container in the refrigerator for up to 5 days.
For a nutty twist, add 1/4 cup chopped nuts or keto-approved chocolate chips before chilling.
Use a spoon to easily portion the fudge for consistent serving sizes.
- Prep Time: 10
- Cook Time: 10
- Category: Desserts
- Method: Chilling/No-Bake
- Cuisine: American
- Diet: Keto-Friendly
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 0mg