Keto 2-Ingredient Peanut Butter Fudge
Grandma’s holiday fudge just went keto and it’s DANGEROUS.
We’re talking thick, melt-in-your-mouth squares that taste like the inside of a peanut butter cup. Smooth, creamy, rich, with that salty-sweet vibe that makes you close your eyes when you bite in.
No powdered sugar. No condensed milk. No candy thermometer stress. Just natural peanut butter + keto sweetener magic. It sets up firm enough to slice but soft enough to melt on your tongue.
Keep these in the fridge for “emergencies.” At 1g net carb each, you can have 3. Or 4. We don’t judge.
Ingredients
Based on that dark cookie base + pale custard + glossy ganache top:
For the Chocolate Crust:
1 1/2 cups superfine almond flour
1/3 cup black cocoa powder or Dutch-process, for Oreo color
1/3 cup powdered allulose or erythritol
6 tbsp butter, melted
1 tsp vanilla extract
Pinch of salt
For the Vanilla Custard Layer:
8 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered allulose, melts smooth
2 tsp vanilla extract
1 tsp unflavored gelatin + 2 tbsp cold water, for perfect sliceable texture
For the Chocolate Ganache:
3/4 cup sugar-free dark chocolate chips, Lily’s or ChocZero
1/2 cup heavy cream
1 tbsp butter, for shine
Easy Step-by-Step Instructions
Make the crust: Mix almond flour, cocoa, sweetener, salt, melted butter, and vanilla. Press firmly into a 9×9 or 8×8 foil pan like the pic. Freeze 10 mins to set.
Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let it sit 5 mins to “bloom.” This keeps the custard sliceable, not runny.
Custard base: Beat cream cheese + powdered sweetener + vanilla until smooth. In another bowl, whip 1 cup heavy cream to stiff peaks.
Stabilize it: Microwave bloomed gelatin 10 sec to melt. Beat into cream cheese mix. Then gently fold in whipped cream. This = cloud texture.
Layer up: Spread custard over the cold crust. Smooth the top. Fridge 30 mins so it firms up before ganache.
Ganache time: Heat 1/2 cup heavy cream until steaming. Pour over chocolate chips + butter. Wait 2 mins, then stir until glossy.
Pour & chill: Spread ganache over custard. Tap the pan to level it. Fridge 2-3 hours minimum until fully set.
Slice like a pro: Run a hot knife under water, wipe, then cut. Wipe between cuts for those clean layers you see in the photo.
Pro Tips to Elevate
Oreo color: Black cocoa powder gives you that authentic dark cookie base. Regular cocoa works but it’ll be lighter.
No cracks in ganache: Let the custard chill 30 mins first. If it’s too soft, the warm ganache sinks and cracks later.
Clean slices: Hot knife. Every. Single. Cut. That’s how you get the bakery look from the pic.
Gelatin swap: Don’t have it? The custard will be softer, more like pudding. Still delish, just messier to slice.
Make it mocha: Add 1 tsp espresso powder to the ganache. Tastes like a mocha eclair.
Freezer friendly: This freezes like a dream. Thaw 20 mins before serving for ice cream cake vibes.
