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Keto Chocolate Peanut Butter Fudge - Rich, Creamy, and Low-Carb

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chill to set: Refrigerate for at least 1–2 hours, or freeze for 30–45 minutes, until firm enough to cut.
  8. Slice and serve: Lift the fudge out using the parchment overhang. Cut into 25–36 small squares. Keep portions small—this is rich.