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Instantly satisfy your sweet tooth with this rich keto peanut butter fudge recipe. Made with 3 key ingredients and 1 gram of net carbs per serving, it’s the ultimate foolproof, low-carb treat!
When we need an easy peanut butter dessert that also happens to be low-carb, we always make this sugar-free peanut butter fudge recipe (along with keto peanut butter cups or keto peanut butter cookies).
Not only is it made with 3 simple ingredients, but there’s zero baking or fancy kitchen equipment needed. Yet the results speak for themselves: Chewy, rich, nutty fudge with the perfect balance of sweet flavor and creamy texture.
Table of Contents
Recipe highlights
- No candy thermometer. This is a no-bake recipe, which means there are no kitchen gadgets or babysitting required.
- Easy to customize. Top the fudge with melted chocolate, use other low-carb nut butters, or fold in fun mix-ins.
- Dairy-free. Like my keto chocolate fudge, in addition to being keto-friendly, this fudge is also naturally vegan. Oh, and it’s gluten-free, too!
- Make-ahead. Since the prep time is so minimal, I like to make this fudge the night before and then store it in the fridge until I’m ready to serve.
Ingredients needed
As I mentioned, the ingredient list is super simple. Here’s what you’ll need:
- Peanut butter. Smooth, drippy peanut butter with no added sugar. If you’re not a fan of peanut butter, use cashew butter or almond butter. If you’re making this for someone with nut allergies, use tahini or sunflower seed butter.
- Coconut oil. For body and texture. Use refined coconut oil for zero coconut flavor.
- Sweetener. I used liquid stevia since it blends nicely into the fudge batter, but you could use liquid monk fruit or a granulated sweetener like allulose.
- Sugar-free chocolate. Optional, but we love our chocolate and peanut butter treats at home, so we can never resist!
Find the printable recipe with measurements below.
How to make keto peanut butter fudge
Step 1- Prep work. Line a loaf pan with parchment paper or 12-18 muffin tin with muffin liners and set aside.
Step 2- Mix. In a microwave-safe bowl or in a saucepan on the stovetop, melt peanut butter with coconut oil. Add the liquid sweetener and stir to combine.
Step 3- Assemble. Pour the fudge mixture into the prepared pan or muffin tins and freeze until firm. Top with optional melted chocolate.
Recipe tips and variations
- Add some texture. Sometimes, when I’m feeling fancy, I like to use crunchy peanut butter or fold chopped peanuts into the fudge batter.
- Sweeten to taste. I left the amount of sweetener pretty open-ended since everyone’s preferences differ. I recommend tasting the batter before you shape it. That way, you can add more sweetener if desired.
- Swap the sweetener. If you’re not strictly keto, feel free to use maple syrup or honey as your sweetener.
- Enhance the flavor. I like to add vanilla extract, sea salt, or cinnamon to the batter to keep things interesting.
- Wait for the fudge to set before slicing. To get perfectly clean cuts, you’ll want to wait for the fudge to be firm before you slice.
- Use a warm knife. I probably sound like a broken record. But trust me, using a warm (and sharp) knife to slice fudge bars will make things way less messy.
Storage instructions
To store: Store leftover keto fudge in an airtight container in the refrigerator for up to 2 months. I would not recommend leaving this at room temperature as the shape won’t hold up.
To freeze: Freeze leftover fudge in a freezer-safe container for up to 6 months. Allow the fudge to thaw overnight before enjoying.
Frequently asked questions
Yes, peanut butter is a healthy, low-carb nut butter that’s fit for anyone following a keto diet.
Macadamia nut butter has the lowest amount of carbs, followed by pecan butter, walnut butter, and peanut butter.
One serving of this fudge has approximately 94 calories.
More keto desserts to try
- Keto english toffee– Trust me, after one taste, you’ll be hooked.
- Keto Chocolate– Crispy, chewy, and ready in 5 minutes.
- Keto gummies– A low-carb and sugar-free take on classic gummy bears.
- Coconut clusters– One of my favorite homemade candies to gift to friends.
- Almond bark– Sweet, crunchy, and endlessly customizable.
Keto Peanut Butter Fudge
Ingredients
- 1/2 cup peanut butter
- 1/2 cup coconut oil
- 1 serving sweetener of choice liquid stevia or granulated sweetener- Adjust according to taste * See notes
Instructions
- Line a loaf pan or 12-18 count muffin tin with muffin liners and set aside.
- In a microwave-safe bowl or over the stovetop, combine your peanut butter with coconut oil and melt together. Add your sweetener of choice, tasting it to ensure it has sufficient sweetness.
- Divide the fudge amongst the cups/into the loaf pan and freeze until firm. Top with optional melted chocolate.
I’ve just made these!! They are amazing!!
I added some vanilla to the peanut butter/coconut oil mix.
Great job!!
that sounds fantastic!
Hi , can I swap coconut oil with butter or ghee ? Thanks .
I’ve only tried the recipe as written, feel free to experiment and see 🙂
All natural peanut butters I found had a lot of carbs, is there one that you recommend?
I like Teddy’s peanut butter- I link to it in my posts 🙂
Hi Arman! Just came across your recipe and it is now the all-time favorite in our house! We think of them as peanut butter cup replacements. We use 2 teaspoons of Wholesome Foods Keto Sweetener and use Know Foods Allulose sweetened chocolate chips! Thta keeps them at 2 carbs per piece. Thank you for the welcome addition to the dessert menu!!
Thank you so much, Lori 🙂
any alternative for coconut oil. allergic to it thanks !
I’m sorry I haven’t tried it without it!
what is the nutritional value for one serving if a whole recipe is used?
The nutritional information is included in the recipe card 🙂
What can you use in place of the protein powder in your recipes
I include alternatives if possible.
Amazing Guys!! It’s So colourfull Choclate. Love this Choclate
Cheers!
Question…..on the keto fudge cups, what are the carbs if you add the chocolate to the top?
It depends on what kind of chocolate you use, so feel free to calculate it using your favorite chocolate 🙂
Add Lily’s or better still UNSWEETENED baking chocolate!
I’m so excited to have found your recipes and blog!! I’m going through chemo, for the third time, and really need to clean up my act when it comes to my diet. So…finding all of your recipes has given me hope that having a decadent treat, here and there, is still possible while eating healthier. Thank you so much!!
Nancy, I am so sorry to hear you are dealing with chemo and for the third time too- I hope you enjoy the recipes and PLEASE do keep me updated on your health 🙂
Thank you for that, it means a lot! And I’m looking at it as, 3rd time is the charm, and I’m going to beat it this time:) Keep doing the good that you do and creating yummy things that make people happy!!