It’s not Christmas without the fudge! This KETO FUDGE has a chocolate base with a swirl of creamy peanut butter throughout. Rich, sweet, and loaded with chocolate. This is a decadent keto dessert that’s perfect for the holidays.
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I’ve been a total sucker for fudge my whole life. So rich, sweet, and satisfying!
We don’t make fudge often, but during the holidays? It’s game on!
Fudge is basically a Christmas requirement in my family.
My grandma used to make a batch of chocolate fudge and a batch of peanut butter fudge every year and it was heaven.
I like to marry them together myself, so here’s my keto version of chocolate peanut butter fudge.
You won’t believe how easy this is – no candy thermometers or boiling sugar or anything like that!
Ingredients:
- Unsweetened bakers chocolate
- Butter
- Heavy Cream
- Peanut Butter
- Vanilla
- Powdered Sweetener
- Salt
Chocolate: We’re just using the unsweetened bars of bakers chocolate that you can find in any grocery store. They’re budget friendly and easy to find. You’ll want to chop them up before using.
Peanut Butter: We’re using a peanut butter with just 2 net carbs per serving and that’s what our nutrition info is calculated on. Please adjust accordingly if you use a higher carb peanut butter. We used this peanut butter from Thrive Market – we love Thrive Market because the prices are cheap and you can shop by dietary needs. Their keto section is impressive!
Powdered Sweetener: We use and love Laknato Monkfruit Sweetener in our house. It comes in a classic, golden, or powdered version and we find that it is closest tasting to sugar. It has zero effect on blood glucose and can be counted as zero net carbs. Use code THATLOWCARBLIFE for 20% off your order at Lakanto.com. We use this sweetener in our keto peanut butter balls, too!
How To:
Add the chopped chocolate, butter, cream, and peanut butter to a mixing bowl and microwave until the chocolate has melted.
You’ll want to stir every 30 seconds or so to prevent the chocolate from burning.
Once your chocolate is melted, stir in the powdered sweetener, vanilla, and a pinch of salt.
Your mixture will be thick, but you should be able to stir it together fairly easily.
It’ll also look a bit granulated or chunky, but don’t worry – it turns out nice and creamy!
Spread into a foil lined 8×8 baking dish and then drizzle the top with a bit of melted peanut butter.
Use a butter knife to swirl the peanut butter in.
Freeze for an hour or refrigerate for 4 hours before cutting and enjoying!
This fudge is very rich with deep, dark chocolate flavors that are complimented perfectly with the salty peanut butter.
It’s very creamy and will start to melt in your hands a bit after too long.
We recommend storing this in the refrigerator for best results.
It should last for a week in the fridge – if you don’t devour it all first!
What can I use besides peanut butter?
We’ve only tested this recipe with peanut butter, but I believe a no-stir almond butter would work just as well!
Do be sure to use the no-stir kind so that the almond butter doesn’t separate and create a funky texture in your fudge.
More keto desserts:
- Keto Apple Crisp
- Keto Maple Almond Fudge
- Peanut Butter Mousse
- Keto Cookie Dough
- Raspberry Fool
- Peanut Butter Cup Chaffle
Follow me on social for more recipe ideas & inspiration!
Keto Chocolate Peanut Butter Fudge
Rich, creamy, and swirled with peanut butter! This keto chocolate fudge is perfect for the holidays, but easy enough to make for any occasion.
Ingredients
- 8 ounces unsweetened bakers chocolate
- ¾ cup heavy whipping cream
- ½ cup butter
- 1/2 cup peanut butter, divided
- 1 tablespoon vanilla extract
- Pinch of salt
- 1 ½ cups powdered sweetener
Instructions
- Line an 8x8 baking dish with foil and spray with nonstick spray.
- Chop the chocolate into small pieces and add to a mixing bowl along with the cream, butter, and ¼ cup peanut butter.
- Place in the microwave and cook on low in 30 second intervals, stirring each time, until melted.
- Add the vanilla, salt, and sweetener to the bowl and stir until smooth and creamy.
- Spread mixture into the prepared dish.
- Melt the remaining ¼ cup of peanut butter and drizzle over the top of the fudge. Use a butter knife to swirl the peanut butter into the top of the fudge.
- Place in the freezer for 1 hour or refrigerator for 4 hours to firm up.
- Cut fudge into 7 rows each direction, creating 49 squares of fudge.
- Store in the refrigerator for up to one week.
Notes
The nutrition information is based on peanut butter with 2 net carbs per 2 tablespoons. If you're using a higher carb peanut butter, adjust the carb count accordingly.
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Nutrition Information:
Yield: 49 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 35mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 0gProtein: 1g
All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.
This maybe a silly question but is it possible to use half and half with this recipe? In my area everywhere has been out of heavy cream
Hi Amelia! I’ve only tested this with cream. I’m not sure how well half and half would work.
Hi i seem your recites on choc. pie and peanut butter fudge and cant wait to try them i am a diabetes and i will try them soon , thank you for your hard work
Hope you enjoy!
I don’t have the s.f bakers chocolate, but have s.f. chocolate chips. Do you think that would work? If so, how much? P.S. I can see all the ingredients too.
Hi Dee! Chocolate chips have extra ingredients in there to help them hold their shape and they don’t melt as nicely. It may work for the fudge, but I’ve never tried it.
Hi Dee! I have sugar free chocolate chips from Nuts.com and they melt beautifully and quickly in a double boiler. Haven’t tried melting them in the microwave oven. However, SF chocolate chips have a SF sweetener in them whereas baker’s chocolate, if unsweetened, has no sugar or sweetener added, so you might not need as much powdered sweetener as is called for in this recipe if you’re using sugar free chocolate chips vs. unsweetened chocolate chips. Just a thought.
Thank you. I am following a low carb diet due to my diabetes. I am not heavy (139 lbs.) but I am trying to watch my sugars, cause, I don’t want the complications that can follow my condition (Type 1 Diabetes). I shall try this suggestion that you gave. I have never been a sweet eater but sometimes you have a taste for a bit of sweet ( and that includes us diabetic type folks). With the holidays upon us, we have many friends and family dropping off and we need a cup of coffee or tea and a sweet to offer them. Thanks again and God Bless you.
This looks so yummy! Can’t wait to make it. Thank you for the recipe.
Thanks, Sara! Hope you enjoy! 🙂
I have no problem viewing the entire recipe!
Thanks, Shirley! 🙂
Shut down my ad blocker and the recipe still has missing ingredients. I will ask my son for help on this. Thanks.
Hmm, maybe try clearing your cache? Hope you can get it figured out!
Several of the ingredients are missing off of the recipe. This is not the only recipe I have noticed this happening to. There is a place for the ingredients but it is blank.
Hi Annette! It sounds like you have an ad blocker on your browser. If you turn that off, you’ll be able to see the full ingredients list. Your ad blocker is blocking them because they are affiliate links to make it easy to find the ingredient/see what brand I use. 🙂
The instructions talk about vanilla and peanut butter, but they aren’t listed in the ingredients. The peanut butter is a no brainer, but how much vanilla…1 teaspoon?
Hi Ceph! It sounds like you have an ad blocker on your browser. If you turn that off, you’ll be able to see the full ingredients list. Your ad blocker is blocking them because they are affiliate links to make it easy to find the ingredient/see what brand I use.
No… I don’t think so. I will keep my ad blocker. I need it more than I need your recipe. If that’s the way you play I don’t need to follow you.
Wow rude! You can always turn the ad blocker back on. Your loss.
Not really a loss at all. She has posted nothing that can’t be found somewhere else that doesn’t require me to turn off my ad blocker. I have an ad blocker for a reason and I’m not turning it off so some blogger can make a few cents off of me clicking on their links. There are a lot of people that give the full recipe and put the links in parenthesis and I do click on those. It is underhanded when someone withholds part of the ingredients of a recipe to get you to click on her ads, just so she can be sure to get a penny or two.
Again, Ceph, I’m not withholding anything. The recipe is right there for all to see. If you’ve added something to your browser to block a portion of that, I can’t help it. This isn’t my fault, but yours. Please feel free to find another recipe to use.
Getting paid for the work that I do is indeed the way that I play. 🙂
I love your recipes Karly. As a diabetic you have given me many ideas and I try to follow a lower carb low sugar diet. While not a KETO diet person I do lower on the carbs and am looking for more of those type recipes. I also am allergic to iodine. I am unable to eat anything that is coming from the water. That means no on the Nori, No to sushi, No to sashimi, No to ANYTHING fish or water related. and yes, it means no to anything from fresh water. Tough but I do try to do what is the best. Thank you for your posts and I do try to change about some of your recipes due to the iodine but it’s an easy fix and they taste wonderful. Please keep on posting and if you have a General Tso’s recipe that can be duplicated without added sugar I would be in your debt. It is my favorite Chinese dish.
Hi Arlene! I’m so glad you enjoy the recipes and are finding them helpful! I haven’t tested a General Tso’s recipe but that’s a great idea – it’s one of the dishes I love too. 🙂
Looks like a winner, Karly. I’ll give it a try because anyghing that is chocoate based with peanut butter added is a must do.
Thank You for the recipe. And your efforts in doing this blog. 🙂
Thanks, Judith!