Enjoy this easy keto peanut butter fudge which is low carb and naturally sugar-free! Made with just 3 ingredients, it’s made with no dairy or sugar- the perfect sugar free peanut butter fudge recipe! 1 gram net carbs.
I love all things peanut butter. I love peanut butter balls, peanut butter bars, and this addictive low carb peanut butter fudge.
As a die-hard peanut butter fan, I’m surprised it has taken so long for me to share a keto version of my fudge cups until now.
This homemade healthy keto peanut butter fudge is easy, portable, and needs no refrigeration. It is exactly like eating a giant spoonful of peanut butter, but better.
When you think of ‘healthy, low-carb, and sugar-free’ fudge, it would be easy to assume that it might sound too good to be true. I promise you this is NOT the case.
Texture wise, this fudge is smooth, creamy, and melts in your mouth. However, it uses good-for-you ingredients. Unlike traditional fudge, this keto fudge uses no condensed milk, no sugar, and no dairy. The taste is incredible- smooth, creamy and melts in your mouth.
Snack, dessert, afternoon treat, or that little something to satisfy your sweet tooth- This fudge is your answer. It may be small in size, but it is deceptively satisfying and you’ll be fine to stop at just one. You’ll love that this fudge is also vegan and gluten free!
How to make low carb peanut butter fudge
- Peanut Butter– You should use a sugar free peanut butter and one that is smooth and drippy in texture. The market is filled with many kinds of no sugar peanut butter, so you should have plenty of options.
- Coconut oil– Refined coconut oil will leave you with no coconut flavor.
- Sugar free sweetener– You can use either liquid stevia drops or some monk fruit sweetener or erythritol. I prefer the liquid stevia, as it maintains a smooth and creamy texture.
- Sugar Free chocolate– Optional, but if you’d like this to be a chocolate peanut butter fudge! Either sugar free chocolate chips or a chocolate bar can be melted over the tops.
Start by preparing a mini muffin pan (18 count) or a silicone pan. Then, place the peanut butter and coconut oil in either a microwave safe bowl or saucepan. Heat the peanut butter and coconut oil mixture until warm. Once warm, whisk together until combined. Add your sweetener of choice, and mix well. Distribute amongst the muffin tin or pan and place in the freezer, to firm up. If desired, melt the chocolate over the tops of each one.
- For some added texture, feel free to use a chunky or crunchy style of peanut butter. Again, be sure it is sugar free.
- If you have peanut allergies, nut allergies, or those who follow a strict paleo diet, I’d suggest using sunflower seed butter or soy nut butter. These both have the most similar texture to peanut butter.
- The sweetener is a little open-ended because you can adjust it depending on your taste buds. Just be wary of what kind you use. Liquid stevia only requires a few drops, whereas a granulated sweetener (like monk fruit), would use 1-2 tablespoons.
- If you aren’t strictly Keto, sugar-free or low carb, feel free to use maple syrup, agave, or even honey.
Storing and Freezing Peanut Butter Fudge
- To store: Sugar free peanut butter fudge should always be stored in the fridge, to ensure it keeps its shape. Keep it in a sealable container, for up to 2 months.
- To freeze: You can freeze keto peanut butter fudge. Place in a freezer friendly container and keep frozen for up to 6 months.
More easy keto no bake desserts
Keto Peanut Butter Fudge (3 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
- 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.
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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!!
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!
Amazing Guys!! It’s So colourfull Choclate. Love this Choclate
What can you use in place of the protein powder in your recipes
I include alternatives if possible.
what is the nutritional value for one serving if a whole recipe is used?
The nutritional information is included in the recipe card 🙂
any alternative for coconut oil. allergic to it thanks !
I’m sorry I haven’t tried it without it!
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 🙂
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 , can I swap coconut oil with butter or ghee ? Thanks .
I’ve only tried the recipe as written, feel free to experiment and see 🙂
I’ve just made these!! They are amazing!!
I added some vanilla to the peanut butter/coconut oil mix.
that sounds fantastic!