4-Ingredient Fudge (Keto, Dairy-free, Sugar-free, Gluten-free)

We all need something sweet in our lives, especially during these uncertain times. What we don’t want though, is to buy a larger clothes size when this is over! This recipe fulfils what I was looking for. I am trying to make do with what ingredients we have in the pantry. I much prefer peanut butter and crunch; the one we use does not have any added sugar. I am not sure the cacao powder added anything to the flavour but it boosts the nutritional value. One of the benefits is that it reduces anxiety and lifts mood. We all need that at the moment! I know it is listed as fudge but it’s more like a soft caramel; one piece melting on your tongue is more than enough. I keep mine covered in the fridge.


  • 2/3 cup natural cashew butter or almond butter (I used unsweetened crunchy peanut butter as I like texture)
  • 2 1/2 Tbsp cacao powder
  • 2 Tbsp + 2 1/2 tsp monkfruit maple syrup (I used Sukrin Fibre Syrup Gold)
  • Pinch of pink salt (I didn’t mix this in I sprinkled some on top and the end and pressed it in).


  • Stir together all ingredients in a medium mixing bowl. Taste and adjust if needed. 
  • Press evenly into a small (5×5″) container lined with parchment. (Cover top with parchment and use a flat measuring cup) (I just pressed it down with a silicon spatula).
  • Freeze for about 20 minutes to firm up. Slice into 1″ squares. Enjoy

To store: Keep frozen or refrigerated in an airtight container. It should last about 2 weeks in the fridge, or 2 months in the freezer.

Nutritional values:

Using cashew butter: Calories 42  Fat 3 g Carbohydrate 2 g  Fiber 1 g  Net carbs 1.76  Protein 2 g

Using almond butter: Calories 44 Fat 4 g Carbohydrate 2 g Fiber 1 g Protein 2 g

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