This wonderfully creamy and decadent keto peanut butter fudge is delicious and easy to make.
It's made with only six simple ingredients and contains no powdered sugar or condensed milk.
If you love peanut butter and creamy treats, you will love this recipe. (You should also try these keto fat bombs!). Creamy, fudgy, and irresistible, it is nearly impossible to stop at one square!
But try: take a square out of the freezer and savor it slowly, taking small bites and letting them melt in your mouth. If you enjoy it slowly, you'll see how satisfying this treat is.
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Ingredients
You'll only need a few simple ingredients to make this 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.
- 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; the rest of us are lukewarm and prefer the original version.
- Melt a few squares of dark chocolate in the microwave (plus a teaspoon of avocado or coconut oil) and drizzle them on the mixture 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 for making this fudge are listed in the recipe card below. Here are the basic steps:
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.
Expert Tip
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 not a bad idea to make it the day before you plan on enjoying it.
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 ones. So, depending on what texture you prefer, you might want to keep it 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.
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 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've stirred it thoroughly.
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.
Serving Suggestions
These fudgy squares are perfect for dessert! They also work as a quick afternoon pick-me-up.
When I'm feeling extra indulgent, I top a square with a dollop of chocolate whipped cream... mmm good!
Storing Leftovers
You can keep this fudge in the fridge, in an airtight container, 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.Â
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Recipe Card
Keto Peanut Butter Fudge
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 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.
Video
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 not a bad idea to make it the day before you plan on enjoying it.
- 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 the fridge, in an airtight container, 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.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
ljc
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
Wonderful! I'm so glad you enjoyed this fudge!