Think Reese’s but smarter and keto-friendly! These no-bake fudge cups are a creamy, decadent mix of peanut butter and rich dark chocolate—perfect for those sweet cravings. Originating as a low-carb take on classic peanut butter fudge, this version uses coconut oil and stevia for that luscious melt-in-your-mouth texture.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Servings: 4
Ingredients:
- ½ cup natural peanut butter (unsweetened)
- 2 tbsp coconut oil
- 1 tbsp unsweetened cocoa powder
- 1½ tbsp powdered erythritol or monk fruit sweetener
- ½ tsp vanilla extract
- Pinch of sea salt
Instructions:
- Melt coconut oil and peanut butter together in a small saucepan over low heat.
- Stir in cocoa powder, sweetener, vanilla, and sea salt until smooth.
- Pour the mixture into silicone muffin molds or a mini cupcake tray.
- Freeze for 30 minutes or until firm. Pop out and store in the fridge.
Flavor & Texture:
Rich, creamy, and slightly salty with a silky, melt-on-your-tongue feel. Chocolatey with a nutty punch that lingers pleasantly.
Customization Tips:
- Add chopped peanuts or a swirl of almond butter.
- Sprinkle with keto-friendly dark chocolate chips before chilling.
Nutrition (per serving):
- Calories: 180
- Protein: 5g
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 4g (Net Carbs: 2g)
- Fiber: 2g
- Sugar: 1g
- Sodium: 90mg
