Keto Peanut Butter Cup Fudge

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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A rich, creamy Lily’s chocolate fudge with almond butter and chunked Ketonia macaroons stirred in, topped with a crumbled macaroon finish. Keeps in the fridge or freezer and is not just an Easter treat – it is the bomb year-round.

Keto Peanut Butter Cup Fudge

Print Recipe

Prep Time 2 10

Cook Time 5

Servings: 10 squares

Calories: 195

Ingredients Equipment Method Notes

Ingredients

240 ml heavy cream 1 cup
170 g Lily’s chocolate chips 6 oz
120 ml almond butter 1/2 cup, sugar-free
70 g Ketonia Coconut Macaroons, chopped 5 macaroons (14g each) – see Ketonia Coconut Macaroons recipe, 4 chopped + 1 crumbled for top

Equipment

1 Loaf pan
1 Parchment paper

Method

Line a 9×5 bread pan with parchment paper and lightly grease.
Bring heavy cream to a boil in a large saucepan. Remove immediately from heat. Add Lily’s chocolate chips, let sit 5 minutes, then stir until completely smooth.
Add almond butter and 4 chopped macaroons. Stir until fully combined.
Pour into prepared pan and smooth evenly. Crumble the remaining 1 macaroon over the top.
Cover with plastic wrap and refrigerate at least 2 hours until completely firm. Remove from pan and cut into 10 squares. Store in an airtight container in the fridge or freezer.

Notes

The Ketonia Coconut Macaroons are from the Ketonia Coconut Macaroons recipe (Recipe #1). 5 macaroons at 14g each = 70g total. Use 4 chopped into the fudge and 1 crumbled on top. Nutrition is estimated per square.