This easy keto peanut butter fudge is rich, creamy and sweet. It takes only 5 minutes to prepare and requires just 4 ingredients. The best part is that one square is 0 net carbs.
This sugar free peanut butter fudge recipe has been on my blog for several years and it is a reader favourite. It used to be called keto fudge.
But, I have just moved it to this new URL. And the keto fudge you will find at the original URL is proper chocolate fudge.
Now, everything is in the correct place!
The best part of updating an old post is that I get to make the recipe again. This way, I can refresh my memory about the process and add more details, tips and tricks.
And I get to enjoy a batch of what I think is a sensational keto snack!
Traditionally, fudge is made with condensed milk. And I do have a sugar-free condensed milk recipe on my website.
But, this keto-friendly peanut butter fudge is a no-cook recipe, just like my Cacao Nut Butter Fat Bombs. You simply stir the ingredients together and chill them until firm. It is such an easy treat.
🌟 Why You'll Love This Recipe
- Ultra-creamy texture
- Rich peanut butter flavor
- Naturally gluten-free and high in protein
- Easy and quick - No need to cook, 5 minutes prep
- Only 4 ingredients
- 0.6g net carbs per square
Here are the ingredients you'll need:
- Peanut Butter - I used smooth peanut butter. Stir it first to make sure it is soft and creamy. Crunchy peanut butter also works.
- Butter - Butter helps to set the fudge. It also makes it taste even more decadent. You can use salted or unsalted butter.
- Powdered Sweetener - Allulose is the best sweetener for this fudge recipe because it does not re-crystallise as it cools.
- Protein Powder - I like to use unflavoured whey protein powder.
- Vanilla extract and sea salt - These are optional. However, I recommend using both because they enhance the flavour.
See the recipe card for full information on ingredients and quantities.
You can replace the whey protein powder with any other unflavoured protein powder. The flavoured ones often contain sugars.
Collagen protein powder also works well.
Alternatively, use 2-3 tablespoons of coconut flour to thicken the fudge instead of using protein powder. I tested this in my Low Carb Peanut Butter Protein Bars.
You could also use 5-6 tablespoons of almond flour.
Please be aware that using low carb flour instead of protein powder will make the peanut butter fudge texture a little more gritty.
It is very simple to make a keto peanut butter fudge. Here are the basic steps.
For the full recipe, scroll down to the recipe card.
Step 1: Melt the butter in the microwave. Put all ingredients into a mixing bowl bowl and stir with a fork until a smooth batter forms.
Step 2: Line a 5x7 inch tray with parchment paper and spread the fudge mixture into the pan. Level the top with a spatula.
Step 3: Freeze the fudge until set. Then, cut it into 1.5-inch squares with a sharp knife.
Step 4: Enjoy!
Allulose is the best sweetener for this low-carb fudge recipe because it melts just like sugar. Alternatively, I recommend that you use a powdered sweetener. Don't use a granulated sweetener or the end result will be gritty.
My tray was actually larger than 5x7 inches. I used a scrunched-up piece of aluminium foil as a barrier underneath the parchment paper. This way, I managed to only use ⅔ of my tray without the fudge spreading.
You can also use a loaf pan.
Heat the knife blade under hot water before cutting. This way you will get sharp edges as the knife will glide through the fudge. Clean the blade between cuts.
You can make this fudge with any nut or seed butter. Almond butter would work well, and sunflower seed butter would be a good alternative too.
Chocolate fans can turn this fudge chocolatey by adding 2 tablespoons of cocoa powder. Or, check out my Keto Chocolate Peanut Butter Fudge. It includes LOTS of melted chocolate and tastes divine.
You could also add spices such as 1-2 teaspoons of cinnamon or cardamom. If you are feeling like autumnal flavours, add a little pumpkin spice.
You can sprinkle coarse sea salt flakes over the fudge. Or, top it with chopped peanuts.
Another idea is to drizzle the fudge with melted sugar-free chocolate or stir sugar-free chocolate chips into the batter.
Yes. Peanut butter is low in carbs, similar to nuts. There are many natural peanut butter brands on the market. Always check the label. Some brands are not keto-friendly because they add sugar to the peanut butter.
This keto peanut butter fudge recipe contains only 0.6g net carbs per square.
Do make a dairy-free fudge, replace the butter in the recipe with coconut oil.
Store the peanut butter in an airtight container in the freezer for up to 3 months. You can eat it straight from the freezer. I don't recommend storing it in the fridge.
Here are more easy keto desserts with peanut butter:
- Light And Fluffy Keto Peanut Butter Cheesecake4 Hours 15 Minutes
- Keto Peanut Butter Mousse5 Minutes
- Keto No Bake Peanut Butter Cookies1 Hours 5 Minutes
- Sugar Free Peanut Brittle (Keto)22 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Keto Peanut Butter Fudgefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 1 cup / 260g peanut butter
- ⅓ cup / 60g butter unsalted
- ⅓ cup / 40g powdered sweetener Allulose is best, but any powdered sweetener works in the recipe.
- ½ cup / 35g whey protein powder
- 1 teaspoon vanilla extract optional
- pinch of salt if your peanut butter is unsalted
- Melt the butter and stir all ingredients together with a fork.
- Line a 5x7 inch tray with parchment and pour in the mix.
- Freeze 40 minutes or until set.
- Cut into 1.5-inch squares using a sharp knife. Store in the freezer.
Really good! This tastes like actual fudge. I am storing it in the fridge and eat a square every day with my tea.
Such a delicious fudge. Next time I shall be making a double batch. Thank you for the recipe!