Creamy and decadent keto peanut butter fudge is not just tasty – it’s also healthy and easy to make. No powdered sugar or condensed milk!
You need to be very careful with this low carb and keto peanut butter fudge! Even though it’s healthier than sugary ones, it is dangerous, because it’s so good.
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.
What ingredients to use in keto peanut butter fudge?
You’ll only need a few simple ingredients to make this tasty fudge. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Creamy peanut butter
- Unsalted butter
- Vanilla extract
- Sea salt
- Sweetener (I use stevia)
- Coconut flour
How to make keto peanut butter fudge
It’s ridiculously easy! 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.
- Off heat, stir in the coconut flour.
- Transfer to a wax paper-lined pan.
- Freeze for 90 minutes, then cut into squares.
A different texture than high-sugar fudge
This fudge is healthier than most. It’s low carb. And it does not contain condensed milk. Or 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 high-sugar 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 keto peanut butter 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.
Is peanut butter healthy?
I believe that American natural peanut butter is indeed healthy when consumed in moderation.
Even if peanuts might be problematic, research shows that processing them into peanut butter reduces aflatoxin concentration by 89%.
But CAN you eat peanut butter in moderation?
Many people say that peanut butter is an addiction. They can eat an entire jar of it!
I don’t believe anyone could actually eat an entire jar of peanut butter, but I agree that there’s something addictive about it. Peanuts have a very unique flavor, and when creamy and sweet-salty, they truly are irresistible.
Personally, I tend to make this recipe only when we have people over. This is the best way to make sure each of us gets no more than one or two squares before they’re all gone!
What sweetener to use in this keto peanut butter fudge?
I use stevia glycerite because it’s my favorite sweetener right now. I believe that stevia is quite safe and is likely the healthiest no-sugar sweetener (although some say that more research regarding its safety is needed.)
Although many 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 granulated sweetener to keep the texture smooth.
More fudge recipes 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.
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.