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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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 / ⅓ cup plus 1 tbsp grass-fed unsalted butter
- 200 g / ¾ 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.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
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!!!
Mary C Ekroos says
Thanks for this recipe, it sounds wonderful!! The recipe call for put it in a small pan to set and cool or freeze, what size was the pan? Can't wait to make it!
Katrin says
I made this quite a while ago, so from memory I used my 6x9 inch casserole dish, but made the surface a bit smaller by crunching aluminium foil on one end so it ended up being about 6x6 inch.
Mary C Ekroos says
Thank you!! It did look very small!
Robert says
How well do you think this would work if I used a mold to make individual shapes for the fudge?
Katrin says
absolutely! Just make sure it's frozen/really cold when you release the shapes and best use a silicone mould
Brodie says
OMG!! Made this yesterday and golly such a great treat. Worked perfectly. Definitely keeping in the fridge for the Australian summer!! Thanks a bunch.
Katrin says
Summer! You've got me dreaming now... Glad the recipe worked out for you!!
Dennis J Fahrlander says
made your fudge recipe with home made macadamia nut butter...it was amazingly good
Katrin says
Ooooh, macadamia butter.... I'm swooning right now!!!!
Hannah says
Hi I love this recipe!!! struggling to correctly track my macros with it tho - do you know the weight (grams) of each serving worth 80 cals?
Katrin says
If you cut the block into 30 squares, each square would weigh around 15g.
Caroline says
I made this the other day, it's what spurred me on to make the best ever chocolate cake (which is now out of the oven but too hot to demolish)
It is fabulous, mine wasn't fudgey at all, more like the little chocolates I had as a kid in foil cups...icy cups? I used erythritol so that would explain the coolness, that and the fact I ate them straight from the freezer...
Katrin says
Erythritol does have that cooling effect... it's easier to get used to than the bitter aftertaste of stevia (my personal opinion). Looks like you're as crazy about chocolate as I am!!! 🙂
Angie says
Could you tell me what is vanilla essence? Is it the same as vanilla extract?
Katrin says
Yes, same thing!! Sorry for the confusion
Angie says
Thank you and thank you for making it so much easier to eat low carb!
Katrin says
You're welcome!!
Brigitte says
This fudge is amazing- it’s so rich and creamy and really hits the spot. The hardest thing is not to eat it all at once!
Katrin says
So happy you like it!!
Susan says
Can Cocoa do the trick if I can't find unsweetened or the proper chocolate?
Katrin says
I wouldn't recommend it. The cacao butter in the chocolate is the firm part that holds everything together. Your end product would not have the same consistency.
Christie says
Do you use unsweetened chocolate in this recipe ?
Katrin says
I used the Lindt 90% cocoa solids chocolate, which contains 7g of sugar per 100g or less than 1 gram per square. This was my go-to before I discovered unsweetened chocolate. If you want to use unsweetened chocolate, simply adjust the amount of sweetener to your taste.
stacie says
would almond butter work instead?
Katrin says
Yes, any nut butter would work. Enjoy!
Laura says
Well now these are absolutely delicious! So incredibly moreish that I’m going to struggle not to eat them all! Rich, chocolately goodness! I didn’t have any vanilla essence so used almond instead, gives it a little something extra 🙂
Katrin Nürnberger says
I bet the almond essence in it tasted amazing. Great idea!
Patricia says
In USA we don't use gram measurements so what is the measurement for 100g of chocolate? # of squares? I'd love to try making this (have the erythritrol on order from Amazon)
Katrin says
Hi Patricia, 100g is the same as 3.5 ounces. I hope this is helpful?
Dee says
Can’t wait to make this recipe.
Katrin says
Great!! Shoot me a comment with your verdict when you've tried it!
Stephanie says
If I don't have powdered can I use the granuals instead? Would it be the same amount?
Katrin says
As the mixture is quite liquid in the beginning, powdered sweetener does work better. The granules are more likely to sink to the bottom and you'll end up with super-sweet bits. You could try blitzing your granules in a food processor or with a stick blender to get them smaller. Alternatively, you could use stevia glycerite (liquid stevia) if you have it. It'll be around the same amount whether it's granulated or powdered - just adjust it to how you like it.
Cathy Piscitello says
just go ahead and put the granules In the blender and it will powder. Takes less than a minute!
Michelle @ Brown Butter and Biscuits says
This fudge looks incredible! You can't beat a chocolate-peanut butter combo! Thanks for the recipe!!
Michele says
My husband was recently diagnosed as pre diabetic.... so Im looking for sugar free recipes. Can you tell me where I can get the erythritol powder?
Katrin says
Hi, Sukrin and Natvia are sold at Waitrose. You can also get erythritol at health food stores such as Planet organic or wholefoods
Anna says
If you don't have a nearby health foods store, they'll definitely have it on Amazon (as always).
Taylor @ The Girl on Bloorq says
OMG this fudge looks unreal!!! I don't know that you need to even call it freezer fudge because I could eat a whole batch of this in one sitting! LOL
Katrin says
That's the one danger with it!!
Amy says
Peanut butter & chocolate are so classic! And the texture of this fudge looks wonderful!
Katrin says
You can't go wrong with peanut butter and chocolate!
Elaine @ Dishes Delish says
I love fudge and this looks like a must make! Thanks for sharing it!
Sarah says
This fudge looks easy and delicious! Thanks for linking to my recipe!