Creamy, decadent low carb and keto peanut butter fudge. It’s so good, I only make it when we have people coming over, simply to avoid too many tempting leftovers!
You need to be very careful with this low carb and keto peanut butter fudge! Even though this low carb peanut butter fudge is healthier, 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 is.
What ingredients to use in keto peanut butter fudge?
These are the ingredients you’ll need to make this tasty fudge:
- 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 peanut butter fudge recipes contain because it helps stabilize and thicken the fudge.
Instead, in this low carb peanut butter fudge, coconut flour thickens it. Even with the coconut flour, it is softer than high-sugar peanut butter fudge. So depending on what texture you prefer in your fudge, 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 out of the fridge.
Right after making it and cutting it into squares, this low carb 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?
It’s not paleo, that’s true. And there are fears about the toxin aflatoxin, found in some types of peanuts, and its possible carcinogenic effects. But aflatoxin levels in American peanuts are monitored by the USDA, and peanuts are very nutritious.
Even if peanuts might be problematic, research shows that processing them into peanut butter reduces aflatoxin concentration by 89%.
Like anything else that’s suspected of possibly causing health issues, it’s probably best to eat peanut butter – and this keto peanut butter fudge – in moderation.
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.
Let’s just say I tend to make this low carb peanut butter fudge 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 in this low carb peanut butter fudge because it’s my favorite sweetener right now. I believe it’s safe. It doesn’t have the unpleasant side effects of sugar alcohol or the menthol aftertaste of erythritol. And the glycerite specifically has much less of the typical stevia aftertaste either.
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.
Low Carb 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.