Keto Fudge
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My keto fudge is so smooth, rich, and creamy, you won’t believe it is low-carb! Made with just 2 ingredients, it’s an instant chocolate fix. 2 grams of net carbs per serving.
This keto fudge recipe comes together with little prep time and makes for the perfect low-carb, creamy, and rich chocolate treat. Inspired by my 2-ingredient peanut butter fudge, I skipped the layering process and mixed everything instead.
I tested this method several times to make sure the fudge would hold its shape without relying on keto condensed milk or butter. One of the first things I learned in culinary school was that traditional fudge relies on sugar and fat for its structure, so achieving the same thick and creamy texture with nut butter and keto chocolate chips took some trial and error. The result? A foolproof keto chocolate fudge that’s smooth, indulgent, and ready in 5 minutes.
Table of Contents
Why I love this recipe
- Full of flavor. This fudge is proof that keto desserts can taste just as good (if not better) than traditional fudge.
- Diet-friendly. Made without heavy cream or sugar, it’s gluten-free and keto-friendly.
- Quick and easy. There’s no baking required, and it comes together in under 5 minutes- mix, chill, and slice.
- Always a crowd pleaser. I’ve made this fudge for friends and family more times than I can count, and no one has ever guessed it was keto until I told them.
Key Ingredients
Find the printable recipe with measurements below.
- Peanut butter. Smooth and drippy with no sugar added. If you’re not a fan of peanut butter, I’ve also made this recipe with cashew butter and almond butter, and it’s just as fabulous.
- Keto chocolate OR chocolate chips. I used homemade sugar-free chocolate chips, but store-bought chocolate chips or a chopped-up unsweetened chocolate bar can also work.
Tested recipe variations
- Nut-free fudge. Swap the peanut butter for tahini or sunflower seed butter for a nut-free option (I’ve tested both- tahini gives a slightly earthy flavor, while sunflower butter is closer to classic peanut butter).
- Mix-ins. Fold in chopped pecans, walnuts, shredded coconut, or extra chocolate chips.
- Cream cheese fudge. When I want to make REALLY decadent fudge, I’ll swap the peanut butter for softened, full-fat cream cheese. Try it and thank me later!
- Swap the chocolate. Use sugar-free white chocolate chips or dark chocolate chips instead.
How to make keto fudge
Step 1- Combine. In a microwave-safe bowl or on the stovetop, combine the chocolate chips and peanut butter.
Step 2- Melt. Heat until melted, then stir to ensure the mixture is fully combined.
Step 3- Pour and chill. Pour the fudge batter into the prepared pan and refrigerate or freeze it until firm.
Step 4- Slice. Once the fudge has set, remove it from the pan and slice it into pieces using a sharp knife.
★★★★★ REVIEW
“I’m making this wonderful fudge for the 5th time!! I’ll never look at other recipes again! And it’s so easy.” – Becky
“Amazing recipe! The fudge came up absolutely delicious!! Very creamy!” – Sasha
Pro recipe tips
- Use a warm knife. When it comes time to slice, run your knife under hot water, wipe it dry, and slice quickly. I learned this trick in culinary school, and it’s the easiest way to clean, professional-looking edges without dragging.
- Thicken the fudge. Depending on the brand of peanut butter, the batter can sometimes be thinner in consistency. If this happens, add 1-2 tablespoons of keto powdered sugar or almond flour to thicken the mixture. I tested this a few times, and it prevented the fudge from setting too soft.
- Enhance the flavor. Stir in one teaspoon of vanilla extract for depth, or finish with a sprinkle of flaky salt or a dusting of cocoa powder to make it look a little fancier (I do this for gift-giving).
Frequently asked questions
Because fudge is quite delicate, it should always be stored in the refrigerator in a sealed container. Properly stored, it will stay fresh for up to 1 month.
Yes! Place the fudge in a shallow, airtight container or freezer-safe bag. It freezes well for up to 6 months, and you can thaw pieces in the fridge overnight.
Let the fudge set completely, then slice it into neat squares. Wrap each piece in parchment paper or place squares in mini candy cups, then store in a decorative tin or box. I’ve done this many times around the holidays- it keeps the fudge fresh, prevents sticking, and makes for a professional-looking homemade gift.
More keto chocolate treats
2 Ingredient Keto Fudge
Video
Ingredients
- 2 cups keto chocolate chips
- 1 cup peanut butter
Instructions
- Line a square pan or loaf pan with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, combine the chocolate chips and peanut butter and heat until melted. Whisk well to ensure the mixture is fully combined.
- Pour the fudge batter in the lined pan and place in the fridge or freezer until firm. Using a slightly wet knife, slice into pieces.
Notes
- Chocolate chips: Any keto chocolate works or any dark chocolate with over 70% cocoa content.
- Peanut butter sub: Almond butter, cashew butter, tahini, or sunflower seed butter works.
- Leftovers: Keep in the fridge for up to 1 month or the freezer for 6 months.
I’m making this wonderful fudge for the 5th time!! I’ll never look at other recipes again! And it’s soo easy
Super easy and so good!
Here’s a question. Can you melt the chocolate and then fold in the peanut butter to make a marbled fudge? Also, Have you tried using either dark chocolate or baking chocolate and add powdered sweetener?
I don’t see why not! I often use 70% dark chocolate as I love dark and rich sweets.
Amazing recepie! The fudge came up absolutely delicious!! Very creamy!
Well to start with Thank you for this recipe! I made it tonight but after whipping it i gave it a taste and found it wasn’t sweet enough for me so I added in some splenda/generic and it did the trick. I then added chopped pecans to the top and it is resting in the fridge now. I will cut it up here in a minute and place in a container to keep it fresh but I wanted you to know just how much I appreciate all your recipes and look forward to trying them out. I love how easy and simple they are and just 2 ingredients is wonderful!! Thanks again.
Do you recommend natural peanut butter (just peanuts as the ingredient, no sugar or oil) or can a regular Jif or Skippy brand peanut butter be used? Thanks!
Either works, honestly 🙂
Thank you for your wonderful recipes and pictures of the recipes I would love to make the chocolate and peanut butter keto fudge but how much peanut butter and how much chocolate chips can you please put the amounts to be used thank you so much
I find the dark chocolate very bitter even when I sweeten it and add some cream
Any advice , thanks
Sure! Have you tried Lily’s chocolate chips? Otherwise add a few drops of liquid stevia 🙂
Is it possible to us the 100% chocolate or close to and the peanut butter without the sweetness? They all leave a horrible lie lingering taste to me.
I haven’t tried it myself but feel free to experiment and see 🙂