Creamy, decadent low carb peanut butter fudge. It’s so good, I only make it when we have people coming over, simply to avoid too many tempting leftovers!
You need to be very careful with this low carb peanut butter fudge.
Yes, it’s healthier than most. It’s low carb, and it does not contain powdered sugar, which most peanut butter fudge recipes contain because it helps stabilize and thicken the fudge.
Instead, in this low carb peanut butter fudge, coconut flour thickens it. It is still softer than junky peanut butter fudge, so depending on what texture you prefer in your fudge, you might want to keep this fudge in the freezer. At the very least, it should be kept in the fridge, in an airtight container. Take it out right before you plan to eat it – it will soften quickly out of the fridge.
Right after making it and cutting it into squares, this low carb peanut butter fudge is a bit soft. It actually improves the next day, after an overnight rest in the fridge. It keeps well for at least a week, but I doubt it would last you that long.
Even though this low carb peanut butter fudge is healthier, it is dangerous, because it’s so good. Creamy, fudgy and irresistible, it is very difficult to stop at one square. But try: take one square out of the freezer, and savor it slowly, taking small bites. If you enjoy it slowly, you’ll see how satisfying it is.
Many people say that peanut butter is an addiction. They can eat an entire jar of it! I don’t believe anyone could actually eat an entire jar of peanut butter, but I agree that there’s something addictive about it. Peanuts have a very unique flavor, and when creamy and sweet-salty, they truly are irresistible.
Let’s just say I tend to make this low carb peanut butter fudge only when we have people over. This is the best way to make sure each of us gets no more than one or two squares before they’re all gone.
I use stevia glycerite in this low carb peanut butter fudge, because it’s my favorite sweetener right now. I believe it’s safe, it doesn’t have the unpleasant side effects of sugar alcohol or the menthol aftertaste of erythritol, and the glycerite specifically has none of the typical stevia aftertaste either.
If you prefer, you could try replacing the stevia with your favorite sweetener. Here’s a conversion chart.
PS. If you love fudge (who doesn’t?), try this rich and creamy chocolate peanut butter fudge. It’s just as irresistible as this one, and just as easy to make. And this smooth and creamy tahini fudge is wonderful too.
Watch the video to see how easy it is to make this low carb peanut butter fudge:
Low Carb Peanut Butter Fudge
- 1 ½ cups natural creamy peanut butter (24 tablespoons, 384g)
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon stevia glycerite*
- 2 tablespoons coconut flour
- Line a square 8-inch pan with wax paper.
- In a medium saucepan over low heat, add the peanut butter, butter, vanilla, salt and stevia.
- Whisk with a fork until smooth.
- Remove from heat and whisk in the coconut flour.
- Using a rubber spatula, pour the mixture into the prepared pan.
- Cover and place in the freezer until set, at least 1 hour and preferably 90 minutes.
- Cut into 25 squares and serve. Keep leftovers in the fridge or in the freezer, in an airtight container.