Salted Peanut Fudge

Salted Peanut Fudge



I LOVE fudge, and if there is anything I love more than fudge it is Peanut Butter Fudge! The awesome thing about this recipe is by using Lakanto Maple Flavoured Monk Fruit Syrup, it makes it low-carb keto friendly. The perfect fat-bomb, treat or nutrient dense snack on the go.

Lakanto Maple Flavoured Monk Fruit Syrup is a game-changer when it comes to healthy cooking. Its GF, DF, SF and 100% Low-Carb Keto friendly. It is a 1:1 sugar replacement in recipes making it easier to be responsibly sweet every day.

For a limited time I have some Special Edition Signed Cookbook + Lakanto Maple Bundles available so you can get your hands on my favourite low-carb keto recipes and have the maple ready to use with them - Check them out here!



    500 g (2 cups) smooth peanut butter
    460 g (2 cups) coconut butter, melted
    125 ml (1⁄2 cup) melted coconut oil
    1/2 cup Lakanto Maple Flavoured Syrup
    1 teaspoon vanilla bean paste or powder
    2 tablespoons crushed roasted peanuts
    pinch of sea salt


    Line a 20 cm square cake tin with baking paper.

    Add the melted coconut butter, peanut butter, coconut oil and  Lakanto Maple Flavoured Syrup to a bowl or food processor and mix until well combined. Scrape down the side with a spatula, add the salt and vanilla and mix again briefly, then pour the mixture into the prepared tin and spread it out in an even layer. Sprinkle the crushed peanuts over the mixture, then transfer to the freezer and leave for 20 minutes, or until set firm.

    Once set, remove the fudge from the freezer and lift it from the tin by pulling on the edges of the baking paper. Using a hot knife, cut it into 18 even diamonds or squares.

    Enjoy immediately, storing any leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 1 month.

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