1. Prepare the pan
Line an 8-inch square baking pan with parchment paper or foil, leaving some overhang for easy removal.
2. Melt the butter
Place the butter in a saucepan over low heat and melt gently.
3. Add the peanut butter
Stir in the peanut butter and continue heating for about 1–2 minutes, stirring until smooth and completely combined.
4. Add the chocolate ingredients
Remove the saucepan from the heat. Whisk in the cocoa powder, powdered sweetener, vanilla extract, and salt.
If using sugar-free chocolate chips, stir them in while the mixture is still warm until melted and smooth.
5. Pour into the pan
Transfer the mixture to the prepared pan and spread it evenly with a spatula.
6. Chill
Refrigerate for at least 2 hours, or until the fudge is firm.
For an even firmer texture, chill overnight.
7. Slice and serve
Lift the fudge out using the parchment-paper overhang and cut into small squares.
Store leftovers in an airtight container in the refrigerator.
Creamy peanut butter + rich chocolate = the kind of fudge that’s hard to stop eating! 🍫🥜
Would you make this keto fudge? YES or NO?
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