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Keto Peanut Butter Protein Fudge
Keto Peanut Butter Protein Fudge
KetoGenics
dessert
Have you missed classic peanut butter fudge on your keto or low-carb lifestyle? Well, this recipe is going to be your new favorite. This creamy keto peanut butter fudge is made with KetoGenics Iso-Plant Vegan Protein Powder, so every square is packed with plant-based protein and free of added sugar. With just a few simple ingredients, no baking, and only minutes to make, you can whip up a batch for weeknight treats, holiday platters, or a quick snack that won’t wreck your carbs. It’s gluten-free, low-carb, and can easily be made dairy-free, making it perfect for keto beginners and long-time macro trackers alike.
Ingredients
- 1 cup (250–260 g) natural peanut butter:Smooth, unsweetened, no added sugar
- 1/2 cup (110–115 g) coconut oil or unsalted butter, melted (Coconut oil = dairy-free, butter = extra rich)
- 1/3–1/2 cup powdered keto sweetener, to taste: Allulose, erythritol, or a blend (powdered works best for smooth fudge)
- 1 scoop (about 25–30 g) KetoGenics Iso-Plant Vegan Protein Powder (Peanut Butter Cookie Flavor)
- 1–3 Tbsp unsweetened almond milk or water, as needed (Just enough to make it thick, glossy, and spreadable)
- 1 tsp vanilla extract
- 1/4 tsp fine salt (skip or reduce if your peanut butter is salty)
Optional Extras
- 2–3 Tbsp chopped roasted peanuts (for crunch on top)
- A light sprinkle of flaky sea salt on top
Directions
- 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.
In a medium bowl, add the peanut butter and melted coconut oil or butter, stir until completely smooth and glossy.
- Whisk in the powdered keto sweetener, vanilla, and salt.
- Taste and adjust sweetness now (it won’t get less sweet as it chills).
Sprinkle in the Iso-Plant and stir well. The mixture will thicken up, that’s normal.
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)
Scrape the mixture into your lined pan and press it down evenly with a spatula or the back of a spoon.
- If using, sprinkle chopped peanuts or flaky salt over the top and gently press them in.
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).
Lift the fudge out using the parchment overhang. Cut into 24 small squares (or any size you like).
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)
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