Make this easy, no-bake fudge that fits your ketogenic diet. It combines rich chocolate and creamy peanut butter into dense, satisfying squares.
Author:cookingbycarla
Prep Time:15 min
Cook Time:0 min
Total Time:4 hours 15 min
Yield:16 servings 1x
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Low Fat
Ingredients
Scale
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered erythritol or preferred powdered sweetener
1/2 cup unsweetened cocoa powder
1/2 cup natural creamy peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a large bowl, use an electric mixer to beat the softened cream cheese and butter together until the mixture is smooth and creamy.
Gradually add the powdered erythritol and cocoa powder to the cream cheese mixture, beating on low speed until just combined, then increase speed to medium and beat until smooth.
Add the peanut butter, vanilla extract, and salt. Mix until everything is fully incorporated and the batter is uniform.
Press the fudge mixture evenly into the prepared baking pan. Smooth the top with a spatula.
Refrigerate the fudge for at least 3 to 4 hours, or until firm enough to cut.
Lift the fudge from the pan using the parchment paper overhang. Cut into 16 small squares. Store leftovers in an airtight container in the refrigerator.
Notes
For a cleaner cut, chill the fudge for 30 minutes before slicing, then return it to the refrigerator to firm up again after cutting.
If you prefer a firmer fudge, you can add 1 tablespoon of almond flour, but this recipe works best without added flour for a creamy texture.
You can substitute powdered monk fruit blend for erythritol if you prefer a different zero-calorie sweetener.