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Ketogenic Fudge with Crunchy Peanut Butter & Cinnamon

July 23, 2017


The title says it all really. This is a surprisingly sweet, totally satiating snack and, guilt free. 


I made this Ketogenic Fudge with Crunchy Peanut Butter & Cinnamon for a beautiful friend of mine from uni. She reversed her Type 2 diabetes with a high fat, lower carbohydrate diet in just 6 months (we're talking eliminating refined and processed foods). 


How so?


She balanced her blood sugars out and controlled her insulin resistance with a high fat (the good type) diet. Yep. It's time we stop fearing fat and start to fuel our bodies with this highly efficient and highly effective source of energy. There's new research, which you can read about here and here, that highlights the truly incredible benefits of adopting this way of eating whether it be short or longterm in order to lose excess weight and reduce inflammation in the body. 


I'm going to be researching and writing more about this in the future because we're starting to implement this way of eating into many treatment plans at the student clinic... and it's working!


Remember, everything in balance and moderation, always, but if you find yourself constantly reaching for sugary, carby foods perhaps you are not satiated because you're not eating enough fat and/or protein.


The answer? Eat a little something high in beneficial fats like coconut oil, avocado, grass fed butter, or nuts when a sugar craving hits.


I recommend you give it a try and see if it works for you before adopting it fully. 





Ketogenic Fudge with Crunchy Peanut Butter & Cinnamon (Makes 20-30 pieces)




1 cup coconut oil

1/4 cup raw cacao powder

3/4 cup crunchy peanut butter (or any nut or seed butter you like)

1 teaspoon cinnamon

1/3 cup walnuts, roughly chopped

4-5 drops liquid stevia (you can use 1-2 tbs honey if your prefer but it will no longer be ketogenic)




Melt the coconut oil, peanut butter, cinnamon and stevia in a medium saucepan until combined. Transfer the mixture into a baking paper lined baking tin. Gently tap the tin on the bench, this helps the crunchy nut butter settle to the bottom, making for a nice textural "crust". Place in the fridge for 20-30 minutes, or until the top of the fudge is just starting to set. Remove the fudge and gently press in the walnuts so they set into the fudge. Return to the fridge for a further hour until set firm. Once set slice into small rectangle pieces. 

NB: best to keep this in the fridge as coconut oil melts at room temperature. Store in the fridge or freezer for up to 3 weeks, if it lasts that long!




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