A sugar free fudge that ticks all the boxes! This Keto chocolate peanut butter fudge is insanely creamy and has only four ingredients. Low carb and suitable for diabetics.
We all need a treat sometimes. And when that treat need hits, you don’t want complicated recipes with tons of ingredients. You want something EASY. Something QUICK. Something that does not involve the oven. Yes, we’re talking sugar free fudge here – rich, satisfying and totally irresistible.
I’m a big fan of both chocolate and peanut butter. Logically, combining these two ingredients makes the end result TWICE as amazing. On a cold November day like this a square of Keto chocolate peanut butter fudge will lift your spirits instantly. In fact, you’ll be thinking to yourself: November? Love this time of year!
Of course, sugar free fudge is not JUST a November treat. I can confirm it tastes equally amazing when it’s warm and sunny outside 🙂
Traditional fudge is made with condensed milk. Whilst I have an amazing sugar free condensed milk recipe on my website, this chocolate peanut butter fudge recipe contains grass-fed butter to make it extra creamy.
This recipe is a Keto fat bomb like no other, my friends. Rich, chocolatey, nutty fat-fuelled goodness! (And, by the way, if you’re having a peanut butter kind of day, do also check out my straight-up peanut butter keto fudge!
How to make Keto chocolate peanut butter fudge in 3 simple steps:
1.) Melt the butter and the chocolate – on the stove over a low heat or in the microwave in 30 second bursts.
2.) Stir in the peanut butter and powdered sweetener.
3.) Pour into a small container lined with parchment paper and freeze until set.
That’s it!
Tips and tricks for a perfect sugar free fudge:
Check the label when you buy peanut butter! It should only contain one ingredient – peanuts. Supermarket brands often add unnecessary fillers such as palm oil or (gasp) sugar. Here in the UK I use the Meridian brand. In the US, this brand is popular. Alternatively, make your own peanut butter using the steps in this post.
A quick word about chocolate: I used the 90 % dark chocolate by Lindt. It contains only 7 grams of sugar per 100g bar. Considering you use one bar to make the 30 fudge pieces, it’s fine by my book.
If you decide to use unsweetened chocolate, make sure you increase the amount of sweetener accordingly. Another option is using sugar free chocolate such as Lily’s in the US or Balance in the UK.
Be sure to use powdered sweetener rather than granulated sweetener to avoid ending up with gritty fudge. And definitely taste the mix and add more sweetness if you feel you need it. I don’t have much of a sweet tooth any more 🙂
Recipe Variations
Keto chocolate peanut butter fudge can be made with smooth or crunchy peanut butter. Or give it a go with almond butter (and just rename it).
You could add a pinch of salt for an extra kick.
During the colder months, adding some cinnamon or cardamom will give your sugar free fudge a festive note.
Storage
You can keep this fudge in the fridge or in the freezer ready for when you feel the need for a tasty, guilt-free pick-me-up.
I love to have a freezer full with useful (=prepared) dishes for those days when you are after a quick fix, so that’s where my fudge lives. It tastes fantastic frozen as well as thawed, which brings out its full glorious creaminess.
Because of its high fat content, the fudge is incredibly satisfying. I cut it into 30 squares. One square contains less than 1 net carb. I’d say 2 squares is a generous portion (or maybe that’s just me being greedy ;)).
Don’t miss these easy sugar free chocolate and peanut butter recipes:
- Chocolate Walnut Keto Fat Bombs
- Cacao Nut Butter Fat Bombs
- Bounty Bar Chocolate Bark
- Low Carb Peanut Butter Cookies Recipe (Flourless)
- Low Carb Peanut Butter Protein Bars
- Keto Peanut Butter Chocolate Bars
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Tried this recipe? Give it a star rating below!
Keto Chocolate Peanut Butter Fudge (Sugar Free Fudge Recipe)
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 100 g / 1/3 cup plus 1 tbsp grass-fed unsalted butter
- 200 g / 3/4 cup peanut butter
- 100 g / 3.5 ounces dark chocolate (I used 90% cocoa solids)
- 2 tbsp powdered sweetener
- optional: 1 tsp vanilla essence
Instructions
- Melt the butter and chocolate in a saucepan over low heat or in the microwave (in 30 second bursts).
- Remove from the stove / microwave. Stir in the peanut butter and add the sweetener to taste.
- Pour into a small container lined with parchment paper.
- Place in the freezer for ca 30 minutes until set.
- Cut into 30 squares.
Notes
Nutrition
This recipe was first published in November 2016. The post was updated with more details and tips in November 2018.
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Abi says
I love it. How much is too much to eat is one sitting carbs wise lol?!!!
Katrin Nürnberger says
That depends on your goals! I’d suggest with sweets, eat less and slower is always better 😉
Vicky R says
Hi Katrin, thanks for all your delicious and PRACTICAL recipes. This is the fourth recipe of yours that I’ve tried and what a triumph it was in the taste department! I made these today with a generous sprinkle of chopped roasted hazelnuts and an extra tablespoon of erithrytol and they turned out so very yummy! THANK YOU!
Leonie says
Can cocoa powder be used for the chocolate compnent?
Katrin Nürnberger says
I would not recommend it, but it is possible. To replace the chocolate, you’d have to use a mix of cocoa powder and cocoa butter (plus sweetener), because that’s what chocolate is made of. Instead of cocoa butter, you could use coconut oil. But I’ll be honest, the taste will just not be as good as if you’re just using quality chocolate.
Catherine says
Fabulous!
Brigitta says
Can I leave out the sweetener altogether?
Thanks
Katrin Nürnberger says
Of course, it is not essential to the recipe.
Carol L Shannon says
I have made these and they are now my favorite treat!!!!!
Katrin Nürnberger says
There is something about nut butter and chocolate that is just irresistible, haha! If you like this recipe, definitely also check out these . They are also no bake and very yum.
Joyce says
yum, yum delicious!!
Kathy Kelly says
Great recipe!! What size dish did you use?
Love your recipes!
Thks
Katrin Nürnberger says
I used a 9 x 5 pyrex dish. But from memory, it was a little large, so I built a separator with aluminium foil and made it more of a square (which means it was roughly 5 x 5/6 inch.
Margret Edstrom says
Just made this yesterday. It truly deserves a 5 star rating as it is totally delicious! I used almond butter (with only almonds) with Kerry Gold butter and a 3.5 oz Simply Lite dark chocolate candy bar. It came together very quickly, though I had to heat the almond butter for a few minutes to smooth it all out. I used my silicone candy molds to make beautiful little chocolate flowers.
I will definitely be making this again and again. 🙂
Thank you, Katrin, for all your work on these wonderful recipes you post. You are my go-to Keto recipe website!
Anika says
Yum!
Thanks so much for sharing this. I was on the verge of giving up on keto because all the mug cakes come out dry and horrendous, and I was really craving a gooey chocolate fix!
Found this and have already made it twice!
Only tweaks I did:
Used 100% cocoa solids instead of 90% cocoa.
Added liquid stevia because I didn’t have powdered sweetener.
And in the second batch, I put a generous helping of shredded coconut.
Absolutely delicious! Thank you
Katrin Nürnberger says
Sounds yummy! Love the idea of adding coconut 🙂
Anu says
What sort of sorcery is this?? This is absolutely gorgeous, I think I have died and gone to heaven 🙂 This is ridiculously easy to make and so much fun to eat! Thanks a million for sharing. I used crunchy unsweetened (but salted! Mmmm) peanut butter and added one extra teaspoon of powder d erythritol. I also added the optional vanilla extract and it was just perfect. This fitted beautifully in my silicone chocolate bar mold tray which makes 30 squares, so I will definitely be making this often. I can’t wait to try all the variations!
Katrin Nürnberger says
What a great idea to make it in a chocolate mould!
Debbi says
Excellent! I made this this morning, but I used almond butter instead. Love the ease of this kind of baking/ dessert! Thank you!
Cheri says
Very good.i used almond butter and its delish.. thanks for the recipe.