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.
Jump to:
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 Bars Recipe30 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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.
Jan
Hi Katrin, I made your chocolate fudge yesterday and it is delicious, have you got a Vanilla Fudge recipe?
Katrin Nürnberger
No, but I do have a great keto white chocolate recipe!
Juanita
"Pour the mix into a small container..." Container size would be helpful. And, how do you have no corner folds that steal precious bits of fudge in your parchment paper?
Thank you.
Katrin Nürnberger
You can cut 2 sheets of parchment paper to line the container lengthwise and crosswise.
SJP
This fudge taste delicious, using simple ingredients, it’s a winner.
Bill Luzzi
Absolutely delicious peanut butter fudge, I forgot to add the vanilla extract but I am making it now and I won't forget this time. Can't wait to make the Ferrero Rocher, waiting to get some ingredients ordered through this site. Thanks, I will surely buy you a cup of coffee!
Katrin Nürnberger
So happy you like the fudge! Do let me know how the ferrero rocher turn out as well once you make them.
Gayle L Hanson
Didn't quite follow the recipe. I used regular brand name peanut butter so cut out 1 T. of the butter. (husband wanted fudge TODAY!) Came out creamy and good. Next time I will try milk chocolate because the dark chocolate over-powered the peanut butter flavor. Good. Will hold onto this recipe.
Susan B
This is FABULOUS! I make it on the regular - what a great summer treat to be able to have this in the freezer. So satisfying and yummy! Thanks, Katrin!
Ramona
Fabulous keto fudge recipe!
Elsie
Absolutely delicious fudge! I am a chocoholic trying to give up sugar, & this quick, easy recipe definitely results in as good as the real thing! Thank you!
Brenda
Just had to tell you I've made this fudge at least 25 times and it is our go-to-favourite. The texture is reminiscent of icy squares and the flavour is incredible! I double the recipe and keep some squares in the freezer. Not that they last long...
I have made many of your recipes, usually often. Lots of family favourites!
Thank you!
Katrin Nürnberger
Oh, that's so good to hear! Thanks so much for your comment and kind words.
Helen
This recipe is phenomenal! I make it with a little bit more of the powdered erythritol and always add the vanilla. I freeze mine in paper cake cases and you end up with something that looks and tastes very similar to a well known chocolate and peanut butter sweet! Thankyou so much for another amazing recipe!
Sharon
Absolutely yummy. Thank you for all your recipes.
Can I ask , when it says total carbs, is that for one piece or the total amount? I’m guessing it’s per piece or per biscuit-cake, whatever I’m making at the time.
Thank you
Katrin Nürnberger
Hi Sharon, I always calculate for 1 serving. You can also see how many servings I made in the recipe card. Glad you like the fudge!