Monk Fruit Fudge Recipe

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This low-carb monk fruit fudge is one of my favorite keto dessert recipes. It’s quick and easy to make.

Prep Time12

Cook Time5

Chilling Time1

Total Time1 17

Course: Dessert

Cuisine: American

Servings:

Calories: 287kcal

1 cup food-grade 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)
1/2 teaspoon salt
1 cup creamy natural peanut butter (no sugar added)

Add 1 cup food-grade 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, 1/2 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.

Make sure to use cocoa butter that’s labeled food-grade, not cosmetic or for external use only.
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.