Creamy and decadent keto peanut butter fudge is delicious and very easy to make. No powdered sugar or condensed milk!
You need to be very careful with this amazing keto fudge! 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 really is.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty keto peanut butter fudge. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Creamy peanut butter: I use natural peanut butter. The only ingredients are peanuts and salt.
Unsalted butter: I’m partial to creamy European butter because it’s so delicious. But any butter will be great.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff. The difference in flavor is quite pronounced in uncooked recipes.
Sea salt: Adds an interesting layer of flavor to the fudge.
Sweetener: I use stevia. You could probably use a powdered sweetener instead, but I haven’t tried that.
Coconut flour: This flour substitute helps to thicken and stabilize the fudge.
How to make keto peanut butter fudge
It’s ridiculously easy! It’s one of the easiest keto desserts on this blog. The detailed instructions are in the recipe card below. Here are the basic steps:
Start by melting the ingredients (except for the coconut flour) over low heat.
Whisk until smooth. Then, off heat, stir in the coconut flour.
Transfer the mixture to a wax paper-lined pan. Freeze for 90 minutes, then cut into squares.
A different texture than traditional fudge
This keto peanut butter fudge is made without the large amounts of powdered sugar which most fudge recipes contain because it helps stabilize and thicken the mixture.
Instead, I use coconut flour to thicken it. Even with the coconut flour, it is softer than traditional recipes. So depending on what texture you prefer, you might want to keep this fudge in the freezer.
At the very least, you should keep it in the fridge, in an airtight container. Take it out right before you plan to eat it. It will soften quickly.
Right after making it and cutting it into squares, this 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.
What peanut butter to use?
As mentioned above, I use natural peanut butter. The only ingredients are peanuts and salt, and it’s the type of peanut butter that you should stir well, then refrigerate.
It’s best to use a freshly opened jar when making this recipe. I find that the peanut butter at the bottom of these jars is often too dry, even if you sturred it thoroughly.
What sweetener to use in keto peanut butter fudge?
I use stevia glycerite because it’s my favorite sweetener. Although some people object to its taste, the glycerite formulation greatly minimizes the bitter aftertaste.
If you prefer, you could try replacing the stevia with your favorite sweetener. The amount of stevia I use equals about 3 tablespoons of sugar. It’s probably best to use a powdered sweetener to keep the texture smooth.
How long can I keep it?
You can keep this keto peanut butter fudge in the freezer, in a well-sealed container, for up to three months. I rarely keep it for that long though – we usually polish it off in a week or so!
More fudge recipes that you might enjoy
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. It reminds me of one of my favorite childhood candies, halva.
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Keto 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 (equals about 3 tablespoons of sugar)
- 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.