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 Bars (Mounds Bars)1 Hours 5 Minutes
- Kinder Milk Slice32 Minutes
- Keto Coconut Bars25 Minutes
- Low Carb Protein Bar Recipe30 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Chocolate Peanut Butter Fudge
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.
Anika
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
Sounds yummy! Love the idea of adding coconut 🙂
Louise Roux
Where do I find recipe for keto coffee to drink in morning
Katrin Nürnberger
I have a recipes for keto coffee smoothie and keto iced coffee.
Anu
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
What a great idea to make it in a chocolate mould!
Debbi
Excellent! I made this this morning, but I used almond butter instead. Love the ease of this kind of baking/ dessert! Thank you!
Cheri
Very good.i used almond butter and its delish.. thanks for the recipe.
Rebecca
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
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
Delicious! Thank you very much, im really enjoying your channel ! That’s the fourth recipe I am trying so far!! ❤️❤️
Katrin
That's so good to hear!! Thank you for your support 🙂
Georgia Oh
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
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
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
Yes, you could use any nut butter in this recipe. 🙂
Mariam
This fudge makes me soooooo happy. Love it , super delicious and super easy to make. Thanks so much for sharing the recipe.
Wesley Sharer
I've made this recipe so many times since I started keto, thank you so much for sharing it!
Carol Bedford
Just amazing thankyou