We’ve had so many requests for one of our keto fudge recipes so here it is - our Keto Peanut Butter Fudge! The fudge can be kept in the fridge for several weeks and freezes really well so you can keep a little stored away for a rainy day.

We use vanilla Clean Lean Protein in our fudge (you can still get some Clean Lean Protein from certain pharmacies, supermarkets and online during Alert Level 4) but you can sub it out for another vanilla protein if you don’t have any on hand.

Keto Peanut Butter Fudge
GF | DF | SF | RSF | Plant based

Makes 32 x 35gm pieces

Equipment needed:

• Food processor  
• Standard slice tin

Ingredients:

• 1 cup macadamia nuts (raw unsalted), soaked in water for min 2 hours
• 150g peanut butter (ideally smooth)
• 600g coconut butter
• 50ml coconut oil
• 60ml coconut cream
• 20ml vanilla essence

Dry Ingredients:

• 60g clean lean vanilla protein
• 2 Tbsp mesquite powder (optional)
• Pinch of extra salt (optional)

To top:

• Chopped toasted unsalted peanuts
• Cacao nibs (optional)

Method:

1. Line standard slice tray with baking paper
2. Blitz down the macadamia nuts in the food processor
3. Add remaining wet ingredients and blitz until mix is smooth
4. Add dry ingredients, blitz until fully combined
5. Spread mix evenly in slice tin
6. Top with toasted chopped peanuts and/or cacao nibs
7. Set in fridge for min 1 hour
8. ENJOY!

Macros:

Per 35g slice

Net CHO: 3.5g | Fat: 20.8g | Pro: 4.6g | 229kcal