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 peanut butter bars!). 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 almost too 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 glycerite. I like the glycerite formulation because it nearly eliminates the typical stevia aftertaste.
- Coconut flour: Helps 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).
- 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.
- Replace the peanut butter with sesame butter (tahini) to make tahini fudge (a great keto alternative to halvah).
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt 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 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.
- Even after an overnight stay in the fridge, this fudge is softer than traditional fudge, so it should be kept in the fridge or freezer.
- It's best to use a freshly opened peanut butter jar. I find that the peanut butter at the bottom of these jars is often too dry, even if you've stirred it thoroughly.
Recipe FAQs
Most fudge recipes are made with large amounts of powdered sugar that acts as a stabilizer and thickener. In this recipe, instead of powdered sugar, I use a small amount of coconut flour.
You can use three tablespoons of superfine almond flour.
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. I don't recommend using a liquid sweetener other than stevia.
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 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!