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
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Tried this recipe? Give it a star rating below!
Keto Chocolate Peanut Butter Fudge (Sugar Free Fudge Recipe)
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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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!
Rebecca says
hi Kirtin just wondering can you layer the fudge instead so you wind up with a chocolate on top of peanut butter or vise versa
Katrin says
I guess you could separate the mix into halves and add more chocolate to one half. I have also made some https://sugarfreelondoner.com/low-carb-peanut-butter-protein-bars/ which you may like, they have a peanut butter and a chocolate layer
Ariane Oliveira says
Delicious! Thank you very much, im really enjoying your channel ! That’s the fourth recipe I am trying so far!! ❤️❤️
Katrin says
That’s so good to hear!! Thank you for your support 🙂
Georgia Oh says
I just finished making this recipe and put it in the refrigerator so I haven’t tasted it yet. I have no doubt it will be very good judging by the ingredients. I used 1/2 cup of Lily’s chocolate chips instead. The comment I have is that you cut it into 30 squares. Really? Maybe if you want Barbie doll size pieces. Realistically, 9 squares is more like it.
Katrin says
This really depends on how big a dessert you want. I cut my squares small because I felt the recipe contains so much fat I would not want to eat a cake-sized square. To me, they’re more of a praline, to be eaten in 2-3 bites.
April Marie Ueligitone says
Thank you so much for all ur work putting these recipes out for us, can you use switch pb for almond butter in this recipe?
Katrin says
Yes, you could use any nut butter in this recipe. 🙂
Mariam says
This fudge makes me soooooo happy. Love it , super delicious and super easy to make. Thanks so much for sharing the recipe.
Wesley Sharer says
I’ve made this recipe so many times since I started keto, thank you so much for sharing it!
Carol Bedford says
Just amazing thankyou
Maryn says
Just made this, by far one of the best recipe. So yummy! Thanks.
Jessa says
Would adjustments need to be made if this were made without the peanut butter? I want to make these for my coworkers, but someone has a nut allergy.
Katrin says
Hi Jessa, the peanut butter makes up for half the recipe. If you just left it out, you’d be left with chocolate, butter and sweetener. If you really want to make a chocolate fudge, I think you’d be better off finding another recipe online. I do, however, have a GREAT recipe that is NUT FREE, just as EASY as this one and really delicious. It’s these Keto coconut bars. (Most people with tree nut allergies can eat coconut)
Jessa says
Thanks you so much! Those coconut bars look absolutely delicious! And totally going to try the PB Fudge recipe anyway for my family this weekend.
Katrin says
Sounds like a plan 🙂
Juli says
This recipe looks fabulous thank you! I hate to be this person but is it possible to sub with coconut oil or anything else that is non-dairy? I’m very allergic to dairy but really want to make this. Thank you!
Katrin says
Coconut oil behaves very similar to butter (as long as you use regular coconut oil and not MCT oil which stays liquid), so I’m sure you can use it in this recipe. Let me know in the comments how it turned out!
Claire says
I have a friend who can’t eat carbs or sugar and other friends who are vegan so I’m going to make it with coconut oil. Should I use the same amount as I would the butter?
Got lots of your recipes saved to try. Thanks!
Katrin Nürnberger says
Hi Claire, I find coconut oil just does not taste as good as butter. That’s why I would probably use only half the amount 🙂
L says
I’m so glad you asked because I was wondering the same thing! Did you end up making this with the coconut oil? I’d love to know how it turned out!!!