This creamy keto peanut butter fudge is delicious and easy to make. It's made with six simple ingredients and contains no powdered sugar or condensed milk.
If you love peanut butter and creamy treats, you will love this fudge (and you should also try these keto fat bombs). Creamy, fudgy, and irresistible, it's just as good as the real thing, and perhaps even better, because with no powdered sugar, its texture is creamier. My only complaint? It's nearly impossible not to overindulge. It's just so good.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Creamy peanut butter: I use natural peanut butter. The only ingredients are peanuts and salt.
- Sea salt: Adds an interesting layer of flavor to the fudge.
- Sweetener: I use stevia. You can use a powdered sweetener instead.
- Coconut flour: Helps to thicken and stabilize the fudge.
Variations
- Add 2 tablespoons of unsweetened cocoa powder and increase the sweetener to 4 tablespoons (or ¾ teaspoon of stevia glycerite).
- Add a pinch of cinnamon. Proceed with caution on this one! One of my kids loves this flavor combination, but the rest of us prefer the original version.
- Melt four large squares of dark chocolate in the microwave (plus a teaspoon of avocado or coconut oil) and drizzle on the fudge after it's set. Freeze again for about 30 more minutes to set the chocolate drizzle, then cut the fudge into squares.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
You start by melting the ingredients (except for the coconut flour) over low heat. Whisk them until smooth.
Off heat, stir in the coconut flour. Transfer the mixture to a wax paper-lined pan. Cover and freeze it for 90 minutes.
Cut the fudge into squares and serve.
This was great! Even though it had the stevia glycerite (which I have found leaves an aftertaste), it did not do so in this recipe. Well, maybe just a tiny bit, but not enough to affect the taste or my enjoyment of it.
Read more comments
This was great! Even though it had the stevia glycerite (which I have found leaves an aftertaste), it did not do so in this recipe. Well, maybe just a tiny bit, but not enough to affect the taste or my enjoyment of it.Recipe Tips
- Right after making it and cutting it into squares, this fudge is a bit soft. It improves the next day after an overnight stay in the fridge, so it's a good idea to make it the day before.
- It's best to use a freshly opened peanut butter jar when making this recipe. I find that the peanut butter at the bottom of these jars is often too dry, even if you've stirred it thoroughly.
- You can keep this fudge in an airtight container in the fridge for up to a week or in the freezer for up to three months. Serve it straight from the fridge or freezer. It softens quickly.
Recipe FAQs
This fudge is made without the large amounts of powdered sugar that most fudge recipes contain because it helps stabilize and thicken them. Instead, I use a small amount of coconut flour. Even with coconut flour, this fudge is softer than traditional fudge, so it's best to keep it in the fridge or freezer.
I think so, but I haven't tested that. I always use natural peanut butter when making this recipe. The only ingredients are peanuts and salt, and it's the type of peanut butter you should stir well and refrigerate.
Yes. The amount of stevia glycerite I use equals about 3 tablespoons of sugar. Make sure to use a powdered sweetener to keep the texture smooth.
Recipe Card
Creamy Keto Peanut Butter Fudge
Video
Ingredients
- 1 ½ cups natural creamy peanut butter - 24 tablespoons, 384 grams
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- ½ teaspoon stevia glycerite - equals about 3 tablespoons of sugar
- 2 tablespoons coconut flour
Instructions
- Line a square 8-inch pan (or a similar capacity rectangular 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 the 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 the fudge into 25 squares and serve.
Notes
- Right after making it and cutting it into squares, this fudge is a bit soft. It improves the next day after an overnight rest in the fridge, so it's a good idea to make it the day before.
- It's best to use a freshly opened peanut butter jar when making this recipe. I find that the peanut butter at the bottom of these jars is often too dry, even if you've stirred it thoroughly.
- The amount of stevia glycerite I use equals about 3 tablespoons of sugar. Make sure to use a powdered sweetener to keep the texture smooth.
- You can keep this fudge in an airtight container in the fridge for up to a week, or in the freezer for up to three months. Serve this fudge straight from the fridge or freezer. It softens quickly.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Cavetta says
Can you use a almond flour?
Vered DeLeeuw says
Hi Cavetta,
I think so. I would try 4 tablespoons.
It should be superfine almond flour, and please run it through a fine-mesh strainer to eliminate lumps.
ljc says
This was great! Even though it had the stevia glycerite (which I have found leaves an aftertaste), it did not do so in this recipe. Well, maybe just a tiny bit, but not enough to affect the taste or my enjoyment of it.
Vered DeLeeuw says
Wonderful! I'm so glad you enjoyed this fudge!