Keto Chocolate Peanut Butter Fudge – Rich, Creamy, and Low-Carb
This Keto Chocolate Peanut Butter Fudge gives you the best of both worlds: a silky chocolate bite with a peanut butter swirl that melts in your mouth. It’s quick to make, uses simple ingredients, and tastes like a treat you’d find in a high-end candy shop. No oven, no fuss—just a bowl, a pan, and a short chill.
The texture is smooth and truffle-like, and the flavor is deeply satisfying without the sugar crash. Keep a batch in the fridge for grab-and-go indulgence that still fits your low-carb goals.
Ingredients
Method
- Prep your pan: Line an 8x8-inch baking dish with parchment, leaving overhang for easy lifting. Lightly butter or spray the parchment if you want super clean edges.
- Melt the base: In a medium saucepan over low heat, add the butter and coconut oil. Stir until just melted. Keep the heat gentle to avoid scorching.
- Stir in peanut butter: Add the peanut butter and whisk until smooth and glossy. If it looks oily, keep whisking—emulsification happens as it warms.
- Add the chocolate: Whisk in the cocoa powder (or melted 100% chocolate). If using chocolate bars, melt them separately in short bursts in the microwave or over a double boiler, then add to the pot. Stir until fully combined.
- Sweeten and flavor: Remove from heat. Whisk in the powdered sweetener, vanilla, and salt. Taste and adjust sweetness. If the mixture is too thick, whisk in 2–3 tablespoons of heavy cream for a silkier finish.
- Optional swirl: For a peanut butter swirl, reserve 2 tablespoons of warmed peanut butter. Pour the fudge into the pan, dollop the peanut butter on top, and drag a knife through to create ribbons.
- Add crunch (optional): Sprinkle chopped peanuts over the top and gently press so they adhere.
- Chill to set: Refrigerate for 1–2 hours, or until firm enough to slice. For faster setting, place in the freezer for 25–30 minutes.
- Slice and serve: Lift the slab out using the parchment and cut into 25–36 small squares. A warm knife (run under hot water and wiped dry) makes clean cuts.
- Store properly: Keep in an airtight container in the fridge. The fudge stays soft at room temp due to the healthy fats.
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Why This Recipe Works
- Balanced fats for silkiness: A mix of butter and coconut oil gives the fudge a creamy texture that sets beautifully in the fridge.
- Clean sweetness without sugar: Powdered erythritol or allulose sweetens the fudge without spiking carbs or leaving a gritty aftertaste.
- Natural peanut butter for flavor: Using unsweetened, no-stir peanut butter brings rich taste and helps the fudge firm up.
- Dark cocoa for depth: Unsweetened cocoa powder or 100% chocolate keeps it intense and chocolatey, with fewer carbs.
- No baking required: Everything comes together on the stovetop or in the microwave, then sets in the fridge.
What You’ll Need
- 1/2 cup unsalted butter (cut into pieces)
- 1/4 cup coconut oil (refined for neutral flavor or unrefined for coconut notes)
- 1/2 cup unsweetened peanut butter (creamy, no added sugar)
- 1/2 cup unsweetened cocoa powder (or 4 oz 100% baking chocolate, chopped)
- 1/2 to 3/4 cup powdered erythritol or allulose (adjust to taste; powdered blends dissolve best)
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- Optional: 2–3 tbsp heavy cream for extra silkiness
- Optional: 1–2 tbsp chopped roasted peanuts for crunch
- Optional garnish: flaky sea salt
Step-by-Step Instructions
- Prep your pan: Line an 8×8-inch baking dish with parchment, leaving overhang for easy lifting. Lightly butter or spray the parchment if you want super clean edges.
- Melt the base: In a medium saucepan over low heat, add the butter and coconut oil.
Stir until just melted. Keep the heat gentle to avoid scorching.
- Stir in peanut butter: Add the peanut butter and whisk until smooth and glossy. If it looks oily, keep whisking—emulsification happens as it warms.
- Add the chocolate: Whisk in the cocoa powder (or melted 100% chocolate).
If using chocolate bars, melt them separately in short bursts in the microwave or over a double boiler, then add to the pot. Stir until fully combined.
- Sweeten and flavor: Remove from heat. Whisk in the powdered sweetener, vanilla, and salt.
Taste and adjust sweetness. If the mixture is too thick, whisk in 2–3 tablespoons of heavy cream for a silkier finish.
- Optional swirl: For a peanut butter swirl, reserve 2 tablespoons of warmed peanut butter. Pour the fudge into the pan, dollop the peanut butter on top, and drag a knife through to create ribbons.
- Add crunch (optional): Sprinkle chopped peanuts over the top and gently press so they adhere.
- Chill to set: Refrigerate for 1–2 hours, or until firm enough to slice.
For faster setting, place in the freezer for 25–30 minutes.
- Slice and serve: Lift the slab out using the parchment and cut into 25–36 small squares. A warm knife (run under hot water and wiped dry) makes clean cuts.
- Store properly: Keep in an airtight container in the fridge. The fudge stays soft at room temp due to the healthy fats.
Keeping It Fresh
Store the fudge in the refrigerator for up to 10 days.
Keep it in a sealed container with parchment between layers to prevent sticking. For longer storage, freeze for up to 2 months and thaw in the fridge overnight. If you like a firmer bite, serve straight from the fridge; for a softer truffle texture, let pieces sit out for 3–5 minutes before eating.
Health Benefits
- Low in net carbs: Uses unsweetened cocoa and keto-friendly sweeteners, supporting a low-carb lifestyle.
- Satiety from healthy fats: Butter, coconut oil, and peanut butter help keep you full and satisfied.
- Steady energy: Avoids sugar spikes and crashes, making it a smart treat for sustained energy.
- Rich in antioxidants: Cocoa is a natural source of polyphenols, which support heart and brain health.
- Customizable for dietary needs: You can choose sweeteners that sit well with your digestion and adjust salt for electrolyte balance.
What Not to Do
- Don’t use sweetened peanut butter: Added sugars will raise carbs and change the texture.
- Don’t boil the mixture: High heat can split the fats and create a greasy layer.
- Don’t skip powdered sweetener: Granulated sweeteners stay gritty.
Powdered dissolves smoothly.
- Don’t cut while warm: If you slice before fully set, the fudge will smear and lose clean edges.
- Don’t store at room temperature: The high-fat base softens quickly and can melt.
Recipe Variations
- Almond butter fudge: Swap peanut butter for unsweetened almond butter and add a touch of almond extract.
- Salted caramel twist: Drizzle a keto caramel sauce over the top before chilling and finish with flaky sea salt.
- Mocha fudge: Add 1–2 teaspoons instant espresso powder to the chocolate mixture for a coffee kick.
- Crunchy texture: Fold in chopped roasted nuts, cacao nibs, or unsweetened coconut flakes.
- Dairy-free: Replace butter with more coconut oil or dairy-free butter, and skip the heavy cream.
- Extra dark: Increase cocoa powder by 1–2 tablespoons and bump sweetener slightly to balance.
- Protein boost: Whisk in 1–2 scoops of unflavored or chocolate whey isolate. If it thickens, add a splash of cream or almond milk.
FAQ
Can I use monk fruit sweetener?
Yes. Most “monk fruit” sweeteners are blends with erythritol or allulose.
Choose a powdered version for a smooth texture and adjust the amount to taste.
What if my fudge separates or looks greasy?
This usually means it got too hot. Take it off the heat and whisk vigorously until it re-emulsifies. A tablespoon of heavy cream can help bring it back together.
Is this recipe freezer-friendly?
Absolutely.
Freeze cut pieces on a tray, then transfer to a bag or container. They keep for up to 2 months. Eat straight from the freezer for a firmer bite or thaw in the fridge.
Can I make it nut-free?
Yes.
Use unsweetened sunflower seed butter instead of peanut butter. The flavor is slightly earthier, but the texture stays creamy.
How many carbs are in each piece?
Exact numbers depend on your brands and portion size. As a ballpark, if cut into 36 pieces, each square often lands around 1–2 net carbs.
Check your labels and calculate for precision.
Can I use cocoa instead of baking chocolate?
Yes. The recipe works with unsweetened cocoa powder or 100% chocolate. If using cocoa, make sure there’s enough fat from the butter and coconut oil for a smooth set.
Why is my fudge too soft?
It may need more chill time, or there’s too much cream or not enough cocoa.
Chill longer, or re-melt and whisk in a bit more cocoa powder to firm it up.
Can I sweeten with stevia drops?
You can, but stevia alone can be bitter. Combine it with erythritol or allulose, and add a pinch more salt or vanilla to smooth the flavor.
What pan size works best?
An 8×8-inch pan gives a classic thickness. Use a loaf pan for thicker pieces or a 9×9-inch for thinner squares.
Line with parchment for easy removal.
Do I have to use coconut oil?
No. You can replace coconut oil with more butter. The flavor will be richer and slightly less firm when chilled, but still delicious.
Wrapping Up
This Keto Chocolate Peanut Butter Fudge is simple, satisfying, and dependable.
It uses pantry staples, sets quickly, and tastes like an indulgent dessert without the sugar. Tweak the sweetness, add a swirl, or toss in a little crunch—there’s room to make it your own. Keep a batch in the fridge, and you’ll always have a low-carb treat ready when the craving hits.
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