This delicious keto fudge is made with ultra-dark chocolate and creamy peanut butter.
With a prep time of just 15 minutes, it's so easy to make, and the result is wonderfully creamy, rich, and decadent.
This 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, flavorful, and indulgent keto treat! If you love the combination of chocolate and peanut butter, you are going to love this fudge.
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Ingredients
You'll only need a few simple ingredients to make this keto 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. I typically use Lindt 90% cacao.
- Sweetener: I use stevia glycerite. If you prefer a granulated sweetener, it's best to use a powdered version to ensure a smooth texture.
- 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 can 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.
Variations
- You can use almond butter instead of peanut butter.
- Use different types of chocolate. I prefer Lindt 90%, but other brands that I like are Endangered Species 88% and Theo 85%.
- You can use different flavor extracts instead of vanilla. This will work better if you use almond butter, which has a more neutral flavor. You can use ½ teaspoon of almond extract or coconut extract.
Instructions
Making this keto fudge is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You start by gently melting together 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 it until the fudge is set, for about four hours. Cut into squares and serve.
Expert Tip
As mentioned above, 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.
Recipe FAQs
Yes, if you like its flavor. Personally, I'm not a fan. I like to use Lindt Excellence 90%.
Since it's a truly dark chocolate, and the peanut butter I use contains salt, I like to add a bit of sweetener to balance out the flavor. I add a teaspoon of stevia glycerite, which equals â…“ cup of sugar.
It's true that large amounts of powdered sugar help classic fudge get its wonderful texture. However, in this recipe, there's no powdered sugar and the fudge comes out delicious and creamy.
Sugar also acts as a preservative. That's why we keep this keto fudge in the fridge and enjoy it straight out of the fridge. It's quite different than classic fudge, but it's very, very good.
Yes, you can use creamy natural almond butter and add a pinch of salt. It's not as tasty as peanut butter, but it's very good.
Serving Suggestions
This fudge is amazing all on its own. If you're serving it to guests, you can pair it with fresh fruit, cheese, and red wine.
My favorite way of enjoying it in the winter is with hot coffee or mint tea. In the summer, I enjoy it with iced coffee or iced tea.
Storing Leftovers
After the fudge has set and you've cut it into squares, you can store them 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.
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Recipe Card
Easy Keto Fudge
Ingredients
- 3.5 ounces dark chocolate - 90% cocoa, broken into pieces
- ¼ cup unsalted butter - cubed
- ½ cup peanut butter - natural, creamy
- 1 teaspoon stevia glycerite - (or â…“ cup of a powdered sweetener)
- 1 teaspoon pure 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.
Video
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. It does soften quickly at room temperature, so it's best enjoyed straight out of the fridge.Â
- After the fudge has set and you've cut it into squares, you can store them 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.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Christiane Konnerth
Could I replace the 90% dark chocolate with Sugarfree chocolate chips?
Vered DeLeeuw
Hi Christiane,
I haven't tested this recipe with sugar-free chocolate. However, I believe this substitution should work.
Bernie
Can I add cream cheese to this recipe? If so, how much?
Vered DeLeeuw
Hi Bernie, I don't recommend adding cream cheese. It would alter the consistency of the fudge.