I love fudge. I’m still chasing the dragon of that marshmallow cream chocolate fudge that I used to have back in the 1980s, before they changed the recipe. But I digress. Today I am here to tell you about one of the better desserts I’ve made recently. This is a microwave peanut butter fudge that takes about five minutes of prep time and tastes phenomenal. Most keto “fudge” recipes I’ve seen are coconut oil based. They melt easily and just don’t have the right texture. This one holds up just like conventional fudge. I love love love it.
The key is that it features confectioner’s Swerve sugar substitute. This holds up exactly the same as the powdered sugar you find in most regular fudge recipes, and tastes almost exactly the same. It has that cooling effect on the tongue that you get from erithrytol, but I’ve found that if you store the fudge in your refrigerator and eat it cold, you don’t notice it as much.
To make this, start out with 3/4 of a cup of peanut butter and a stick and a half of butter. Put them in the microwave for a minute on high, and then keep heating for 30 seconds at a time until they’re both a soft, melted texture and can be mixed together without clumping. Add a half teaspoon of imitation caramel flavoring and use a hand mixer to beat it all together until it’s smooth. You’ll want the kind that looks like vanilla extract, NOT the kind that you use for flavoring hard candies. Then add a whole bag (12 ounces) of confectioner’s Swerve, about 3-4 ounces at a time, and beat it until it’s uniform in texture. Spread the fudge into an 8×8 pan that’s lined with parchment paper, and sprinkle with pink Himalayan sea salt to taste. You’ll want more than you think you might. My salt is in a grinder, so I can’t really measure what I use, but I’d imagine that it was at least a half teaspoon.
Put the whole thing in the fridge for about two hours, then slice 5×5 to make 20 squares. Good luck eating just one!
Keto Salted Caramel Peanut Butter Fudge
Ingredients
- 3/4 cup peanut butter
- 3/4 cup salted butter
- 1/2 tsp imitation caramel flavoring See link above
- 12 ounces powdered Swerve
- Himalayan pink sea salt flakes to taste
Instructions
- In a microwave, melt the butter and peanut butter together for a minute. Stir, and then microwave in 30 second increments until the peanut butter is soft and can be easily blended.
- Add the caramel flavoring, and using a hand mixer, blend the mixture until smooth.
- Add the Swerve, 3 to 4 ounces at a time, blending thoroughly after each addition. Scrape down the sides if necessary. Blend until all the Swerve is evenly incorporated.
- Spread the warm fudge into an 8×8 baking pan that's been lined with parchment paper, sprinkle with salt to taste, and refrigerate for at least 2 hours before cutting into 20 evenly-sized pieces.
- Macros for 1 piece: 124 calories, 1 gram net carbs, 2 grams protein, 11 grams fat.
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