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    Home » Dessert Recipes » Keto Fudge

    Keto Fudge

    Last updated: Jan 15, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    This tasty 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.

    Keto fudge squares served on a white plate.

    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 such a creamy, flavorful, indulgent keto treat! If you love the combination of chocolate and peanut butter, you are going to love this fudge.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty 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'd rather use 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. The difference in flavor is quite noticeable, especially in uncooked recipes.
    The ingredients needed to make a keto fudge.

    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 Pyrex dish.
    • Cover the pan and refrigerate it until the fudge is set, about four hours. You might be able to speed things up if you freeze it - I'm guessing that would take 30-60 minutes. But I haven't tried that.
    A six-photo collage showing the steps for making keto fudge.

    Expert tip

    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.

    Frequently asked questions

    Can I use sugar-free chocolate?

    Yes, if you like its flavor. Personally, I'm not a fan. I like to use Lindt Excellence 90%.

    Since it's truly dark chocolate, and since the peanut butter I use contains salt, I do like to add a bit of sweetener to balance out the flavor. I add a teaspoon of stevia glycerite, which equals ⅓ cup of sugar.

    Don't you need powdered sugar in a fudge?

    It's true that large amounts of powdered sugar help classic fudge get its wonderful texture. 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.

    Can I use almond butter instead of peanut butter?

    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 still very good.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • 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%.
    • Try using different flavor extracts instead of vanilla. This will work better if you use almond butter which has a more neutral flavor. You could use almond extract, for example, or coconut extract.

    Serving suggestions

    This fudge is really good 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 is with hot coffee in the winter or a tall glass of cold almond milk in the summer.

    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 when out of the fridge, so it's best to enjoy it straight out of the fridge.

    Keto fudge served on a white plate.

    Related recipes

    • Keto Truffles
    • Keto Fat Bombs
    • Keto Cheesecake Bites
    • Keto Peanut Butter Bars

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Keto Fudge.
    4.90 from 120 votes
    Pin Recipe Share on Facebook Print Recipe

    Amazing Keto Fudge

    This tasty keto fudge is so easy to make, and the result is wonderfully creamy, rich, and decadent.
    Prep Time15 mins
    Rest time4 hrs
    Total Time4 hrs 15 mins
    Course: Dessert
    Cuisine: American
    Servings: 16 squares
    Calories: 111kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 3.5 oz Lindt dark chocolate 90% cocoa, broken into pieces
    • ¼ cup unsalted butter cubed
    • ½ cup natural creamy peanut butter
    • 1 teaspoon stevia glycerite (or ⅓ cup powdered sweetener)
    • 1 teaspoon pure vanilla extract

    INSTRUCTIONS

    • Line a square 8-inch baking dish with wax paper, leaving an overhang.
    • Place all the ingredients in a medium saucepan. Heat over very low heat, stirring often until melted. Make sure the chocolate doesn’t burn.
    • 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 out.
    • Cover with plastic wrap. Refrigerate until set, 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 into 16-20 squares.
    • Keep the fudge squares in the fridge, in an airtight container, separating layers with wax paper.

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    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.
    The fudge is still a bit soft after the initial four hours. It sets better after an overnight stay in the fridge. It does soften quickly at room temperature, so it's best enjoyed straight out of the fridge. 

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    DISCLAIMERSMost of our 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 our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1square | Calories: 111kcal | Carbohydrates: 3g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Sodium: 39mg | Fiber: 1g | Sugar: 1g
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    More Low-Carb Desserts

    • Keto Brownies
    • Keto Cookie Dough
    • Keto Strawberry Shortcake
    • Chocolate Covered Raspberries

    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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