For this Chocolate Peanut Butter Fudge, heat heavy cream and pour it over Lily’s Sugar-Free Chocolate Chips and butter. Stir until smooth, then pour into a lined pan. Add dollops of peanut butter and swirl. Chill until firm, then cut into squares. Keep it in the fridge for a tasty keto treat


Chocolate Peanut Butter Fudge


  • 8 oz Lily’s Sugar-Free Chocolate Chips
  • 2 tbsp butter
  • 1 cup Heavy Whipping Cream
  • Peanut Butter


    1. Heat the heavy whipping cream in a saucepan on the stove over low heat. Be careful not to let it boil.
    2. Once the cream is heated, remove it from the heat and pour it over the Lily’s Sugar-Free Chocolate Chips and butter in a heatproof mixing bowl. Stir until the chocolate chips and butter are completely melted and the mixture is smooth and well combined.
    3. Line an 8×8-inch pan with parchment paper, ensuring that the paper hangs over the edges for easy removal later.
    4. Pour the chocolate mixture into the prepared pan, spreading it out evenly.
    5. Drop spoonfuls of peanut butter onto the chocolate mixture, then use a knife to swirl the peanut butter into the chocolate.
    6. Place the pan in the refrigerator and chill the fudge until it is solid, usually for a few hours.
    7. Once the fudge is firm, remove it from the refrigerator and use the parchment paper to lift it out of the pan.
    8. Cut the fudge into squares or bars and store them in an airtight container in the refrigerator for up to 2 weeks.

    Enjoy your delicious homemade Chocolate Peanut Butter Fudge as a satisfying keto-friendly treat


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *