This delicious keto fudge is made with dark chocolate and peanut butter. The prep time is just 15 minutes, and the result is creamy, rich, and decadent.
This keto fudge is such a treat! It's made with just 5 ingredients, takes 15 minutes to make, and then you need to let it set for 4 hours, which is the hardest part. But once it's ready, your patience is rewarded with a creamy, indulgent sugar-free treat. If you love the combination of chocolate and peanut butter, you will love this fudge. Looking for more chocolate and peanut butter combinations? Try these fat bombs or these keto peanut butter bars.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Dark chocolate: The darker you can go and still enjoy it, the better. I typically use Lindt 90% cacao.
- Sweetener: I use stevia glycerite. You can use a granulated sweetener, but it's best to use a powdered version to ensure a smooth texture.
- Butter: I use unsalted butter.
- Peanut butter: I use natural creamy peanut butter. The only ingredients are peanuts and salt. If your peanut butter doesn't contain salt, you can add a pinch of salt. You can use almond butter instead of peanut butter, but peanut butter tastes better in this fudge.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt dark chocolate, a sweetener, unsalted butter, peanut butter, and vanilla extract in a saucepan.
Remove the mixture from the heat and use a rubber spatula to transfer it to a square (or a small rectangle) Pyrex dish.
Cover the pan and refrigerate until the fudge is set, for about four hours, then cut into squares and serve. Note that the fudge will be a bit soft after the initial four hours. Its texture improves after an overnight stay in the fridge.
Recipe Tips
- I use natural creamy peanut butter - the type that you need to stir after opening. I recommend using a fresh jar when making this recipe. The peanut butter at the bottom of these jars is often quite dry, even if you stirred it thoroughly when you first opened the jar.
- Large amounts of powdered sugar help classic fudge get its wonderful texture. However, this keto fudge has no powdered sugar, yet it comes out delicious and creamy. Sugar does act as a preservative. That's why we keep this fudge in the fridge and enjoy it straight out of the fridge.
- Storage: After the fudge has set and you've cut it into squares, you can store it in the fridge, in an airtight container, for up to a week. You can also freeze this fudge. Arrange the squares in a single layer in a freezer bag and freeze them for up to three months. The fudge softens quickly out of the fridge, so it's best to enjoy it straight out of the fridge.
- The fudge cubes will be thinner if you use an 8-inch square pan. They will be thicker if you use a smaller pan, as shown in the photo below.
Recipe Card
Chocolate Peanut Butter Fudge
Video
Ingredients
- 3.5 ounces dark chocolate - 90% cacao, broken into pieces
- ¼ cup unsalted butter - cubed
- ½ cup peanut butter - natural, creamy
- 1 teaspoon stevia glycerite - or ⅓ cup of a powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Line a square 8-inch baking dish or a similar-capacity food storage container with wax paper, leaving an overhang.
- Place the chocolate pieces, butter cubes, peanut butter, stevia, and vanilla in a medium saucepan. Heat over very low heat, stirring often until melted. Be careful not to burn the chocolate.
- Remove the mixture from the heat as soon as the chocolate is melted. Keep stirring until smooth.
- Using a rubber spatula, transfer the mixture to the prepared pan, spreading it out evenly and smoothing the top. Cover with plastic wrap. Refrigerate the fudge until set, for about 4 hours.
- Uncover and use the wax paper overhang to remove the fudge from the pan and onto a cutting board. With a sharp knife, cut it into 16-20 squares.
- Serve immediately, or refrigerate for later.
Notes
- I use natural creamy peanut butter. The only ingredients are peanuts and salt. If your peanut butter doesn't contain salt, add a pinch of salt to the mixture.
- I highly recommend using a fresh jar when making this recipe. The peanut butter at the bottom of these jars is often quite dry, even if you stirred it thoroughly when you first opened it.
- The fudge is still a bit soft after the initial four hours. Its texture improves after an overnight stay in the fridge.
- The fudge softens quickly at room temperature, so it's best enjoyed straight out of the fridge.
- After the fudge has set and you've cut it into squares, you can store it in an airtight container in the fridge for up to a week. Keto fudge can also be frozen. Arrange the squares in a single layer in a freezer bag and freeze them for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Sonia says
Hi.
Can I use honey instead of Stevia?
Vered DeLeeuw says
Hi Sonia,
You can try using 1/4 cup of honey, but it could make the fudge too soft.
David Grindel says
What would change if I added a 1 cup of walnuts ? Longer cook times or maybe very dry fudge. I really like the crunch of walnuts. I always put them in banana bread but there I used whole walnuts !
Vered DeLeeuw says
That sounds incredibly good, David! I would start with 1/2 cup of chopped walnuts - add them as your last step - and see what happens.
Gloria Cabral says
Speaking as a chocoholic, this is the answer to my desire for chocolate that has less sugar!
Vered DeLeeuw says
Glad you liked it, Gloria! Thank you very much for the review.
Christiane Konnerth says
Could I replace the 90% dark chocolate with Sugarfree chocolate chips?
Vered DeLeeuw says
Hi Christiane,
I haven't tested this recipe with sugar-free chocolate. However, I believe this substitution should work.
Bernie says
Can I add cream cheese to this recipe? If so, how much?
Vered DeLeeuw says
Hi Bernie, I don't recommend adding cream cheese. It would alter the consistency of the fudge.