This monk fruit fudge has such a rich and creamy texture. It’s one of my favorite keto-friendly treats. Give this a try if you’re looking for low-carb dessert recipes, like these monk fruit cookies, which are another delicious option.
Ingredients and Substitutions
Monk fruit sweetener is a non-nutritive natural sweetener that’s much sweeter than regular white sugar, so only a very small amount is needed in this recipe. It’s made from monk fruit (also called lo han guo) which is a fruit native to China. It’s a popular choice for keto and low-carb desserts.
Monk fruit doesn’t raise blood sugar, so it’s a great option for people who need to be mindful of this. It’s often available at health food stores, or it’s easy to find online. I used pure liquid monk fruit sweetener, but if yours is not pure and is mixed with other sweeteners, start with 1 teaspoon, then taste the fudge “batter” and increase the amount if needed.
I used creamy natural peanut butter in this fudge. You can substitute any other type of nut butter or seed butter you prefer. Just make sure it doesn’t contain any added sugar.
Cocoa butter and cocoa powder give this fudge its chocolate flavor and decadent consistency. If you have trouble finding cocoa butter at your local stores, it’s easy to order online.
How to Make Monk Fruit Fudge
Start by adding the cocoa butter to a pot on the stove set to low heat. Cook, stirring constantly until melted, then immediately remove the pot from the heat.
Add the cocoa powder, pure liquid monk fruit sweetener, salt, and melted cocoa butter to a mixing bowl, then use a whisk to mix until the cocoa powder is fully dissolved. Add the creamy natural peanut butter to the mixing bowl, then whisk until incorporated.
Transfer that mixture to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
Chill in the fridge for at least one hour before removing from the pan and slicing.
Monk Fruit Fudge Recipe
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 1 cup cocoa butter (approximately 4.6 oz/ 130 g)
- 3/4 cup cocoa powder
- 1 teaspoon pure liquid monk fruit sweetener (if yours is not pure and is mixed with other sweeteners, start with 1 teaspoon, then taste the fudge “batter” and increase the amount if needed)
- 1/4 teaspoon salt
- 1 cup creamy natural peanut butter (no sugar added)
Instructions
- Add 1 cup cocoa butter to a pot on the stove set to low heat.
- Cook, stirring constantly until melted, then immediately remove the pot from the heat.
- Add 3/4 cup cocoa powder, 1 teaspoon pure liquid monk fruit sweetener, 1/4 teaspoon salt, and melted cocoa butter to a mixing bowl, then use a whisk to mix until the cocoa powder is fully dissolved.
- Add 1 cup creamy natural peanut butter to the mixing bowl, then whisk until incorporated.
- Transfer that mixture to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
- Chill in the fridge for at least one hour before removing from the pan and slicing.
Notes
- Store in an airtight container in the fridge for up to two weeks or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
