This Keto chocolate peanut butter fudge is insanely creamy and has only four ingredients.
This fudge is one of the first recipes I posted on my website back in 2016. It was time to give it an update with more tips and details. The recipe itself was perfect as it is and remains unchanged.
Here is what I wrote in my original post:
"We all need a treat sometimes. And when those cravings come, you want something easy.
Something like this rich, satisfying and totally irresistible sugar-free fudge!
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 lifted my spirits instantly."
I still love the creamy, chocolatey, nutty fat-fuelled goodness of this fudge and make it regularly.
But, this chocolate peanut butter fudge recipe contains butter to make it extra creamy.
Here are the ingredients I used:
- Butter - I chose unsalted butter. However, salted butter would give the fudge an additional flavour dimension.
- Peanut butter - Ideally, this should only contain one ingredient - peanuts. Supermarket brands often add unnecessary fillers such as palm oil or (gasp) sugar. I like the Meridian brand.
- Dark chocolate - I used Lindt chocolate with 90% cocoa solids. It contains only 7 grams of sugar per 100g bar. Considering you use one bar of chocolate to make the 30 fudge squares, it's fine by my book.
- Powdered Sweetener - Any zero-carb sugar substitutes work, such as erythritol, xylitol, allulose or Bocha Sweet.
It is really simple to make a keto chocolate fudge. Here are the basic steps:
Step 1: Melt the butter and the chocolate. You can do this in the microwave in 30-second bursts. Or, melt them in a saucepan on the stove over low heat.
Step 2: Stir in the peanut butter and powdered sweetener.
Step 3: Pour the mixture into a small container lined with parchment paper and freeze until set.
Step 4: Cut into squares with a sharp knife.
Use powdered sweetener. This way, you avoid ending up with gritty fudge. Erythritol-based sweeteners don't melt like sugar and re-crystallise as they cool.
Adjust the sweetness. Always taste the fudge mixture and add more sweetness if desired. I don't have much of a sweet tooth any more. You may prefer things a little sweeter.
Warm the knife blade by holding it under running hot water. This makes it easy to cut the squares.
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 cinnamon or cardamom will give the sugar free fudge a festive note.
Of course. If you decide to use unsweetened chocolate, make sure you increase the amount of sweetener accordingly.
Yes. Since sugar-free chocolate chips such as Lily's already contain sweeteners, you may not need the additional sugar substitute in the recipe.
Use coconut oil instead of butter. Choose refined coconut oil over unrefined coconut oil as it does not have a strong coconut flavor. Be aware that coconut oil is softer than butter and you have to store the fudge in the freezer rather than the fridge.
Because of its high fat content, the fudge is incredibly satisfying. One square contains 1.2 g net carbs. 2 squares would make a generous and filling keto snack.
Why not decorate your fudge to make it taste even better? Here are a few options to choose from:
- Peanuts - for a bit of crunch
- Chopped nuts such as walnuts or pecans
- Unsweetened desiccated coconut
- Freeze-dried raspberries - for a colour pop
You can keep this low carb fudge in an airtight container in the fridge for up to 3 weeks.
Or, keep it in the freezer ready for when you feel the need for a tasty, guilt-free pick-me-up. In the freezer, it stays fresh for up to 3 months.
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.
Tried this recipe? Give it a star rating below!
Keto Chocolate 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.
- Melt the butter and the chocolate. You can do this in the microwave in 30-second bursts. Or, melt them in a saucepan on the stove over low heat.
- Remove the mixture from the heat. Stir in the peanut butter and powdered sweetener.
- Pour the mix into a small container lined with parchment paper and freeze it for 30 minutes or until just set.
- Remove the container with the fudge from the freezer. Lift the fudge in the parchment paper and place it on a chopping board. Warm a knife blade under hot water and cut the fudge into squares.
- Store the fudge in an airtight container in the freezer or in the fridge.