Besides being super-easy and quick to do, this Keto PB White Chocolate Fondue is a true palate-pleaser for people of all ages. You can tailor it to your taste and carb count using different nut and seed butters.
Serve this fabulous fondue with berries, keto cookies, or dark chocolate. It’s also a perfect way to use up a bit dried keto cake, if you happen to have some leftovers. Remember this recipe also when you’ll have some surprise guests coming over: they will certainly be amazed at your skills to whip up something this delicious in no time!
How to make the Keto (Pea)nut Butter White Chocolate Fondue
This is a super-easy and quick treat to make. However, there are a couple of things to take into account to get the best result. First of all, don’t let the mixture boil when you heat it. If it boils, the oil separates from the dry matter, and that means your delicious fondue is ruined. So, be sure to warm the mixture extremely carefully over low heat.
You can pretty much control the thickness of the fondue by heating and also by mixing. The more you heat the mixture and the more you stir it, the thicker consistency you’ll get. I recommend to leave it slightly runny (see the video), because the fondue will thicken anyway when you serve it.
Finally, let’s face it: peanut butter is not the lowest in carbs. And peanuts are actually not nuts at all, they are legumes. In case you want to make a lower-carb version, there are nuts that have much less carbs than peanuts. I’ll give more tips in the How to get some variation to the Keto (Pea)nut Butter White Chocolate Fondue recipe section further down in this post (before my General Prattling).
But, let’s take a look at how to prepare this super-easy keto fondue:
Combine all ingredients in a saucepan, that is, 1 cup (240 ml) PB or other nut butter…
…1 cup (240 ml) heavy cream…
…1/4 cup (60 ml) Sukrin Gold…
…1/4 cup (60 ml = 1 oz = 30 g) cocoa butter, and…
…1 teaspoon vanilla extract.
Heat over low heat, all the time slowly stirring…
…until smooth and piping hot. Don’t let boil! And remember to keep the consistency slightly runny.
That’s it! Easy, wasn’t it? Transfer the hot fondue into a heat-proof bowl and serve.
How I came up with this keto fondue recipe
This week, my purpose was to post something savory, but out of a sudden, I got an idea about hot fondue with peanut butter. It was such a good idea that I simply had to start experimenting with it. It was simply a too good idea to let go.
As many traditional peanut butter recipes use brown sugar, the obvious choice for this sugar-free recipe was my favorite brown sugar substitute, Sukrin Gold. I also wanted to add some vanilla extract for an extra delicious touch of vanilla. And to make the fondue rich and the consistency just right, I decided to add heavy cream.
Next, I was pondering about the amounts. I wanted to start my experiments carefully, with a smaller amount — if something happened and the result was a disaster, I wouldn’t have to ditch that much stuff.
And when pondering the amounts, I realized I had just four ingredients, so there would be still room for yet another ingredient before breaking the five-ingredient limit. I was thinking of adding butter or cocoa butter for a nice gloss, and finally chose cocoa butter. Since cocoa butter plays a significant role in white chocolate, I got intrigued about the idea of Peanut Butter White Chocolate Fondue, so I simply had to try it out.
For my first experiment, I decided to take 1 cup (240 ml) PB, 1/2 cup (120 ml) heavy cream, 1/3 cup (80 ml) Sukrin Gold, and 1 teaspoon vanilla extract. I combined all ingredients in a small saucepan and started heating the mixture over low heat.
Well, the mixture was far too thick to work as a fondue, so I added 1/4 cup (60 ml) heavy cream. After a good stirring, it was still too thick, so I added yet another 1/4 cup (60 ml) heavy cream. Now, the consistency looked just right!
But I still wanted to add a little bit of cocoa butter to see if I really achieve my dream of that PB White Chocolate Fondue. I added 1 tablespoon cocoa butter. No change in consistency or in taste. I added another 1 tablespoon cocoa butter. Now, the fondue was beautifully glossy and shiny, and I could taste the cocoa butter so that it really lent that amazing white chocolate flavor. Now, I had to say this fondue was a success! It was really delicious, and I eagerly dipped dark chocolate, dried keto cake, berries – all keto stuff I could find from my pantry – in it.
For the final recipe, I just doubled the amounts of ingredients to get a decent amount of fondue. By the way, we Finns are not that keen on the flavor of peanut butter, but my son adored this fondue when I served it for him. And I was super-happy with the result as well!
Here’s the recipe for you to enjoy:
How to get some variation to the Keto (Pea)nut Butter White Chocolate Fondue recipe
Macadamias are one of the best keto nuts out there, so are hazelnuts, pecans, walnuts, and almonds. Thinking of seeds, sunflower seeds and sesame seeds are perfect for a keto diet, so are pumpkin seeds and hemp seeds. You can use those nut and seed butters as lower-carb alternatives. Sunbutter, that is made from sunflower seeds, is a perfect alternative to peanut butter. It has less carbs, but the taste is almost the same.
To make a dairy-free version, feel free to replace the heavy cream with coconut cream. You can also use coconut milk, but it’s better to start with a smaller amount and add more if needed to prevent the fondue from becoming too runny.
If you don’t have cocoa butter, you can use regular butter instead. Salted butter would be my choice (in case your PB doesn’t contain salt), as it brings a pinch of salt. That pinch of salt makes any dessert taste sinful! Nothing prevents you from adding a tiny pinch of salt to the fondue with cocoa butter, too, to get that sinful touch – considering again your PB doesn’t have any added salt.
I finally received my copies of the Finnish keto-vegan book. Looks good, or what do you think:
A while ago, I was interviewed by Ruohonjuuri magazine. Ruohonjuuri is a chain of well-being stores here in Finland. Their blog post about my interview is live already, and the article will be in the printed version of the magazine in May.
Meanwhile, I’ve done lots of development for our Ketokamu products. We are hoping to bring the first products to the market soon. Even there will be many vegetarian products, we’ll have some meaty stuff coming in the future as well. Lately, I’ve prepared plenty of jerky for my son and for myself. Meet a meat mountain (sorry, couldn’t resist, it was looking just so hilarious!). It’s hard to think that some ten years ago I thought I’ll never ever eat meat again!