If the classic combination of peanut butter and chocolate makes your heart sing, you’ve come to the right place. These Keto Peanut Butter Fudge Bars are pure, decadent bliss. We’re talking a buttery, cinnamon-kissed almond flour crust, a velvety smooth peanut butter fudge layer, and a satisfying crunch from chopped dark chocolate. This no-fuss recipe is dangerously easy to make and even easier to devour. It’s the perfect low-carb treat to satisfy your sweet tooth without any of the guilt. Be warned: one bite and you’ll be hooked!
Ingredients
• For the Crust
• 1 cup / 112g almond flour
• ¼ cup / 57g melted butter
• ½ tsp / 1.3g ground cinnamon
• 1 tbsp / 12g erythritol
• 1 pinch of salt
• For the Fudge
• ¼ cup / 60ml heavy cream
• ¼ cup / 57g melted butter
• ½ cup / 128g creamy, unsweetened peanut butter
• ¼ cup / 48g erythritol
• ½ tsp / 2.5ml vanilla extract
• ⅛ tsp / 0.4g xanthan gum
• For the Topping
• ⅓ cup / 57g chopped sugar-free dark chocolate
Instructions
1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides to use as handles later.
2. In a medium bowl, combine the almond flour, erythritol, cinnamon, and salt. Pour in the melted butter and mix until the texture resembles wet sand.
3. Press the crust mixture firmly and evenly into the bottom of the prepared dish. Bake for 10-12 minutes, until the edges are lightly golden. Allow the crust to cool completely.
4. To make the fudge, combine the heavy cream, melted butter, peanut butter, erythritol, vanilla extract, and xanthan gum in a blender or a bowl using an immersion blender. Blend until the mixture is completely smooth and creamy.
5. Pour the fudge mixture over the cooled crust and use a spatula to spread it into an even layer.
6. Sprinkle the chopped dark chocolate evenly over the fudge.
7. Place the dish in the freezer for 1-2 hours, or until the fudge is completely firm to the touch.
8. Once firm, use the parchment paper handles to lift the block from the dish. Place on a cutting board and slice into 8 bars. Serve immediately or store in the fridge.
Nutritional Information
• Nutritional Info per Serving
• Serves: 8
• Calories: 300
• Fat: 20g
• Net Carbs: 3g
• Protein: 5g
Pro Tips
• For perfectly clean slices, run a sharp knife under hot water and wipe it dry between each cut.
• Store leftover fudge bars in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.
• Feel free to swap the peanut butter with almond butter or sunflower seed butter for a different flavor profile.
• For an extra decadent topping, melt the chocolate with a teaspoon of coconut oil and drizzle it over the fudge layer before freezing.
FAQ
Q: How should I store these keto fudge bars
A: Store leftover fudge bars in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to three months.
Q: Can I use a different nut butter in this recipe
A: Absolutely. For a different flavor, feel free to swap the peanut butter with an equal amount of almond butter or use sunflower seed butter for a nut-free alternative.
Q: Is the xanthan gum necessary for the fudge
A: Xanthan gum is highly recommended as it acts as a stabilizer and thickener, giving the fudge its smooth, firm texture. Omitting it may result in a much softer fudge that doesn’t set as well.
Q: What is the best way to get clean slices
A: For perfectly clean cuts, run a sharp knife under hot water and wipe it completely dry between each slice. This prevents the fudge and chocolate from sticking to the blade.
