Creamy, decadent keto chocolate peanut butter fudge made with just four simple ingredients, no condensed milk, and no added sugar.
This amazing fudge was inspired by my dear friend Jayne. She has a super easy fudge recipe. She calls it “Idiot Fudge,” presumably because it’s so easy, any idiot can make it.
When she first made it for me, I knew immediately that this is something I would never be able to have in the house. It’s just too dangerous. 😀
How I created this recipe
One of the things I love to do in the kitchen is to create keto versions of high-carb recipes. So I couldn’t resist the urge to create a low-carb version of Jayne’s recipe.
The main changes that I made when making this keto chocolate peanut butter fudge were to completely omit the powdered sugar, which the original recipe had quite a lot of (a full cup, I think). I also used dark chocolate instead of milk chocolate.
I was amazed at the result because it was not just keto, but also creamy and delicious. It was perfect! The original Idiot Fudge is perfect too, which makes me think that we can often reduce the amount of sugar in recipes or even omit it completely, with results that are still highly palatable.
The ingredients needed for this recipe
You’ll only need a few simple ingredients to make this tasty chocolate peanut butter fudge. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Dark chocolate: The darker you can go and still enjoy it, the better.
Unsalted butter: I love using creamy European butter, but any butter will be great.
Peanut butter: I use natural creamy peanut butter. The only ingredients are peanuts and salt. If your peanut butter doesn’t contain salt, you should add a pinch of salt to the mixture.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. The difference in flavor is quite noticeable in uncooked recipes.
What chocolate to use?
I like to use Lindt Excellence 70% in this recipe. If you can go even darker than that, that’s great. An interesting option is to use really dark chocolate (90%) and add a bit of sugar-free sweetener. I haven’t tried that yet, but the idea is certainly intriguing.
What peanut butter to use in this recipe
As mentioned above, I use natural creamy peanut butter – the type that you need to stir after opening. I do 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.
How to make chocolate peanut butter fudge
It truly is an easy recipe. Scroll down to the recipe card for the detailed instructions. But here are the basics:
1. You start by gently melting together dark chocolate, unsalted butter, peanut butter and vanilla extract in a saucepan.
2. Remove the mixture from the heat and use a rubber spatula to transfer it to a square Pyrex dish.
3. Cover the pan and refrigerate it until the fudge is set, at least two hours. You might be able to speed things up if you freeze it, but I haven’t tried that.
How to store chocolate peanut butter fudge
Cut it into squares and store them in the fridge, in an airtight container, for up to a week. Remove them from the fridge 20 minutes before you plan on enjoying them. Chocolate should always be served at room temperature.
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Keto Chocolate Peanut Butter Fudge
- 1 (3.5 oz bar) high-quality dark chocolate, 70% cocoa, broken into pieces (I used Lindt)
- 1/4 cup unsalted butter, cubed
- 1/2 cup natural creamy peanut butter
- 1 teaspoon pure vanilla extract
- Line a square 8-inch baking dish with wax paper.
- Place all the ingredients in a medium saucepan. Heat over very low heat, stirring often and making sure chocolate doesn’t burn.
- Remove from heat as soon as the chocolate is melted. Keep stirring until smooth.
- Using a rubber spatula, transfer the mixture to prepared pan, spreading out evenly and smoothing out the top, then gently swirling just the top to create a pretty design.
- Cover with plastic wrap. Refrigerate until set, at least 2 hours.
- Uncover and use the wax paper to remove the fudge from the pan and onto a cutting board. With a sharp knife, cut into 16 squares.
- Keep the fudge squares in the fridge, in an airtight container, separating layers with wax paper.