Directions

1. Line a loaf pan (for thicker fudge) or an 8×8-inch pan (for thinner squares) with parchment paper, leaving some overhang so you can lift the fudge out later.

2. In a medium bowl, add the peanut butter and melted coconut oil or butter, stir until completely smooth and glossy.

3. Whisk in the powdered keto sweetener, vanilla, and salt.
4. Taste and adjust sweetness now (it won’t get less sweet as it chills).

5. Sprinkle in the Iso-Plant and stir well. The mixture will thicken up, that’s normal.

6. Add 1 Tbsp almond milk or water at a time, mixing after each addition, until the fudge is thick, smooth and spreadable (not runny or crumbly)

7. Scrape the mixture into your lined pan and press it down evenly with a spatula or the back of a spoon.

8. If using, sprinkle chopped peanuts or flaky salt over the top and gently press them in.

9. Refrigerate for at least 2 hours, or until firm enough to slice cleanly. For ultra-firm fudge, you can briefly pop it in the freezer (just don’t forget it for hours or it’ll be rock hard).

10. Lift the fudge out using the parchment overhang. Cut into 24 small squares (or any size you like).

11. Store in an airtight container: Fridge: up to 1–2 weeks and Freezer: up to 2–3 months (just let it soften a few minutes before eating)