Keto Chocolate Peanut Butter Fudge – Rich, Creamy, and Low-Carb
This Keto Chocolate Peanut Butter Fudge tastes like a treat from a fancy candy shop, but it’s simple to make at home. It’s creamy, rich, and perfectly sweet without the sugar crash. If you’re craving something indulgent on a low-carb lifestyle, this hits the spot in just a small square.
No oven, no fuss, and it comes together in minutes. Keep a stash in the freezer for those “I need chocolate now” moments.
Ingredients
Method
- Prep your pan: Line an 8x8-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper if your fudge tends to stick.
- Melt the base: In a small saucepan over low heat, add the butter (or coconut oil) and unsweetened chocolate. Stir constantly until smooth and glossy. Don’t let it bubble.
- Stir in peanut butter: Remove from heat and whisk in the peanut butter until fully blended and silky. If the mix thickens too quickly, set it back over low heat for 10–15 seconds.
- Sweeten and flavor: Whisk in the powdered sweetener, vanilla, and a pinch of salt. Taste and adjust sweetness. If it’s grainy, keep whisking gently until smooth.
- Add optional mix-ins: Fold in chopped nuts or a sprinkle of cinnamon, if using. For a marbled effect, swirl an extra tablespoon of peanut butter on top with a toothpick.
- Pour and level: Pour the mixture into the lined pan. Tap the pan on the counter to release air bubbles. Sprinkle with flaky sea salt if you like.
- Chill to set: Refrigerate for at least 1–2 hours, or freeze for 30–45 minutes, until firm enough to cut.
- Slice and serve: Lift the fudge out using the parchment overhang. Cut into 25–36 small squares. Keep portions small—this is rich.
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Get Your Program TodayWhat Makes This Recipe So Good
- Low-carb and sugar-free: Sweetened with a keto-friendly sweetener so you can enjoy dessert without spiking your blood sugar.
- Ultra-creamy texture: The combo of peanut butter, butter (or coconut oil), and chocolate melts into a silky, truffle-like fudge.
- No-bake and quick: Melts in one pot and sets in the fridge. Minimal cleanup, maximum payoff.
- Customizable: Add nuts, swirl in nut butter, or sprinkle with flaky sea salt—make it your own.
- Satisfying and portion-friendly: A little square goes a long way, thanks to healthy fats and rich flavor.
What You’ll Need
- Peanut butter: Use a natural, no-sugar-added peanut butter.
Creamy works best for smooth fudge.
- Unsalted butter or coconut oil: Butter gives classic fudge flavor; coconut oil makes it dairy-free and adds a slight coconut note.
- Unsweetened baking chocolate or sugar-free dark chocolate chips: Choose at least 85% cocoa or a keto-friendly brand.
- Powdered erythritol or allulose: Powdered blends dissolve better. Adjust to taste.
- Vanilla extract: Adds warmth and rounds out the chocolate.
- Pinch of fine sea salt: Balances sweetness and boosts flavor.
- Optional add-ins: Chopped roasted peanuts, walnuts, almond extract, cinnamon, or flaky sea salt for topping.
How to Make It
- Prep your pan: Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper if your fudge tends to stick.
- Melt the base: In a small saucepan over low heat, add the butter (or coconut oil) and unsweetened chocolate.
Stir constantly until smooth and glossy. Don’t let it bubble.
- Stir in peanut butter: Remove from heat and whisk in the peanut butter until fully blended and silky. If the mix thickens too quickly, set it back over low heat for 10–15 seconds.
- Sweeten and flavor: Whisk in the powdered sweetener, vanilla, and a pinch of salt.
Taste and adjust sweetness. If it’s grainy, keep whisking gently until smooth.
- Add optional mix-ins: Fold in chopped nuts or a sprinkle of cinnamon, if using. For a marbled effect, swirl an extra tablespoon of peanut butter on top with a toothpick.
- Pour and level: Pour the mixture into the lined pan.
Tap the pan on the counter to release air bubbles. Sprinkle with flaky sea salt if you like.
- Chill to set: Refrigerate for at least 1–2 hours, or freeze for 30–45 minutes, until firm enough to cut.
- Slice and serve: Lift the fudge out using the parchment overhang. Cut into 25–36 small squares.
Keep portions small—this is rich.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 2 weeks. Separate layers with parchment to prevent sticking.
- Freezer: Freeze for up to 3 months. Thaw a piece at room temperature for 5–10 minutes for the best texture.
- Serve chilled: This fudge softens at room temp, especially if made with coconut oil.
Keep chilled until serving.
Health Benefits
- Low in net carbs: Using sugar-free chocolate and keto sweeteners keeps carbs in check while satisfying cravings.
- Healthy fats: Peanut butter and butter or coconut oil offer fats that help with satiety, making it easier to stick to a low-carb plan.
- Controlled portions: A small square delivers big flavor, helping prevent overeating.
- Fewer blood sugar swings: No refined sugar means this treat can fit into a keto or low-glycemic lifestyle when portioned sensibly.
What Not to Do
- Don’t use sweetened peanut butter: It adds hidden sugar and throws off macros and texture.
- Don’t overheat the chocolate: High heat can seize or scorch it. Keep the heat low and stir constantly.
- Don’t use granulated sweetener as-is: It can feel gritty. Use powdered, or blitz granulated sweetener in a blender.
- Don’t skip the salt: Just a pinch makes the chocolate and peanut flavors pop.
- Don’t expect room-temperature stability: This fudge softens quickly.
Chill before slicing and serving.
Recipe Variations
- Almond butter fudge: Swap peanut butter for almond butter. Add a drop of almond extract for a bakery-style note.
- Coconut swirl: Use coconut oil and swirl in unsweetened coconut cream. Sprinkle with toasted coconut flakes.
- Crunchy peanut: Use crunchy peanut butter or fold in chopped roasted peanuts for texture.
- Mocha fudge: Add 1 teaspoon instant espresso powder to the chocolate melt for a coffee-kissed flavor.
- Salted pretzel crunch (low-carb): Fold in crushed keto pretzels and finish with flaky sea salt.
- Hazelnut chocolate: Swap peanut butter for hazelnut butter and use chopped toasted hazelnuts for a Nutella-inspired twist.
FAQ
What sweetener works best for this fudge?
Powdered erythritol, allulose, or a blend designed for baking works best.
Allulose gives the smoothest texture and less cooling aftertaste, while erythritol is more affordable but can be slightly grainy if not fully dissolved.
Can I make it dairy-free?
Yes. Use coconut oil instead of butter and choose a dairy-free, sugar-free chocolate. The texture will be slightly softer, so keep it well chilled.
How many carbs are in each piece?
It depends on your ingredients and portion size, but generally a 1-inch square made with sugar-free chocolate and powdered allulose lands around 1–2 net carbs.
Calculate using your specific brands for accuracy.
Why is my fudge oily or separating?
This usually happens from overheating. Keep the heat low and whisk gently. If it separates, remove from heat and whisk in a tablespoon of room-temperature peanut butter to bring it back together.
Can I double the recipe?
Absolutely.
Use a 9×13-inch pan and extend the chilling time. Make sure your saucepan is large enough to melt everything evenly.
How can I make the texture extra smooth?
Use powdered sweetener, melt slowly, and whisk thoroughly. Strain the mixture through a fine mesh sieve before pouring into the pan if you want it ultra-silky.
What if I only have chocolate chips?
Use sugar-free dark chocolate chips.
They melt a bit thicker than baking chocolate, so add an extra teaspoon of butter or coconut oil to loosen the mixture.
In Conclusion
This Keto Chocolate Peanut Butter Fudge delivers everything you want from a classic fudge—rich, creamy, sweet—minus the sugar overload. It’s easy to make, endlessly customizable, and perfect for keeping in the fridge when cravings hit. With simple ingredients and a few minutes on the stove, you’ll have a low-carb treat that feels special any day of the week.
Keep it chilled, slice small squares, and enjoy every bite.
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