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.
I still love the creamy, chocolatey, nutty fat-fuelled goodness of this fudge and make it regularly.
Just like my cocoa fat bombs, keto peanut butter fudge or Chocolate Walnut Keto Fat Bombs, this fudge is perfect as a sweet keto snack in the afternoon or post-dinner.
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Ingredients
Traditional fudge is made with condensed milk. I have an amazing sugar free condensed milk recipe and my keto fudge is made with condensed milk.
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.
Instructions
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.
Expert Tips
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.
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 cinnamon or cardamom will give the sugar free fudge a festive note.
Recipe FAQs
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.
Toppings
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
Storage
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.
Related Recipes
- Keto Bounty Bar Chocolate Bark1 Hours 5 Minutes
- Kinder Milk Slice32 Minutes
- Keto Coconut Bars25 Minutes
- Low Carb Protein Bars Recipe30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Chocolate Peanut Butter Fudge
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 3.5 oz butter 100g, unsalted
- ¾ cup peanut butter 200g
- 3.5 oz dark chocolate 100g (I used 90% cocoa solids)
- 2 tablespoon powdered sweetener or more, to taste
- optional: 1 teaspoon vanilla extract
Instructions
- 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.
Mary C Ekroos
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
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
Thank you!! It did look very small!
Robert
How well do you think this would work if I used a mold to make individual shapes for the fudge?
Katrin
absolutely! Just make sure it's frozen/really cold when you release the shapes and best use a silicone mould
Brodie
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
Summer! You've got me dreaming now... Glad the recipe worked out for you!!
Dennis J Fahrlander
made your fudge recipe with home made macadamia nut butter...it was amazingly good
Katrin
Ooooh, macadamia butter.... I'm swooning right now!!!!
Hannah
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
If you cut the block into 30 squares, each square would weigh around 15g.
Caroline
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
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
Could you tell me what is vanilla essence? Is it the same as vanilla extract?
Katrin
Yes, same thing!! Sorry for the confusion
Angie
Thank you and thank you for making it so much easier to eat low carb!
Katrin
You're welcome!!
Brigitte
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
So happy you like it!!
Susan
Can Cocoa do the trick if I can't find unsweetened or the proper chocolate?
Katrin
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
Do you use unsweetened chocolate in this recipe ?
Katrin
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.