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A 12-cup muffin pan should be filled with muffin liners. Put off till later.
Use a double boiler to melt the keto chocolate and peanut butter together or put chocolate and peanut butter in a bowl that can go in the microwave.
Once chocolate is completely softened and largely melted, heat in 20-second bursts. Between heating stages, stir until smooth.
Make sure to distribute the chocolate mixture evenly among the 12 cups when you pour it into the muffin tin that has been prepared.
To smooth the mixture and release air bubbles, tap the pan repeatedly on a safe surface.
Until hard, chill in the freezer for 30 to 60 minutes. You can optionally gently press chopped peanuts into the top of each cup when the fudge is almost totally set.