Keto Peanut Butter Fudge

You can make this rich, creamy keto peanut butter fudge using only five ingredients that most people have on hand. This recipe is perfect for sharing or freezing for a later date. Dairy-free option included.

If you love fudge you’ll also want to try my chocolate keto fudge recipe.

Why you'll love this recipe

If you love peanut butter and you love treats with peanut butter, you’re going to want to make this easy keto peanut butter fudge.

It's super simple to make, plus no fancy equipment needed.

It's easily customizable. You can add chopped nuts, sugar-free chocolate chips or a little sea salt for a fun add-in option.

You can also wrap individual pieces and give them away as gifts.

Quickly end any cravings by keeping this fudge in the fridge for 2 weeks.

For another simple keto dessert recipe, make our easy keto vanilla pudding.

How to make keto peanut butter fudge

1. Add the peanut butter and butter to a medium mixing bowl. Cover the bowl and microwave for a minute at a time, until the butter is melted.
2. Remove the bowl from the microwave and add the vanilla and salt. Stir until the mixture is well combined. Be careful, the bowl will be hot.
3. Add the sugar-free powdered sugar and stir until completely combined.
4. Transfer fudge into your prepared pan and smooth the top.
5. Cover and chill for at least 6 hours or overnight.
6. To cut, lift the parchment paper with the fudge out of the pan and place it on a cutting board before cutting into squares.

Please see the printable recipe card below for the full set of ingredients and instructions.

Best tips

Do not use a granulated sweetener. The consistency will be a bit grainy. You want use a powdered sweetener.

Do not use a mixer. Simply mix everything by hand, it doesn't take very long. Using any electric mixer will add a lot of unwanted air bubbles.

Line your pan. Parchment or wax paper is a must, otherwise your fudge will really stick.

Have patience, wait until your fudge is completely solid before cutting. Dip your knife in hot water to make cutting even easier.

Don't use homemade peanut butter. It tends to have more oil and a runnier consistency. Your fudge will simply not set. You want to use a sugar-free peanut butter that has a thick, smooth consistency.

You can use homemade peanut butter in our perfectly light and flaky peanut butter glazed salmon recipe.

Storage instructions

This fudge melts very easily so must be kept in the fridge or freezer.

It will last up to 2 weeks in the refrigerator, that is if you can keep your hands off of it.

Freeze up to 6 months. Best to cut it before freezing and place in an airtight container.

Substitutions & Variations

Use dairy-free butter to make this keto peanut butter fudge dairy-free. We’ve used earth balance butter spread with success. I haven't tried coconut oil in this recipe, but when I do, I'll post about it here.

Here are a few ideas on ingredients you can add to your fudge:

Chopped peanuts or another low carb nut

Sugar-free marshmallows

Sugar-free chocolate chips. Sprinkle into the batter or melt and create a swirl pattern through your fudge..

Love peanut butter? Try these keto peanut butter cookies next.

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📖 Recipe

Keto Peanut Butter Fudge

Dane & Becky

You can make this rich, creamy keto peanut butter fudge using only five ingredients that most keto kitchens have on hand. This recipe is perfect for sharing.

5 from 15 votes

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Prep Time 5 minutes mins

Cook Time 1 minute min

Additional Time 6 hours hrs

Total Time 6 hours hrs 6 minutes mins

Course Desserts

Cuisine American

Servings 24 pieces

Calories 90 kcal

Equipment

• ▢
  8 x 8 baking pan

Ingredients

  

1x2x3x

• ▢ 1 cup creamy sugar-free peanut butter no sugar added, or natural no sugar added
• ▢ ½ cup 1 stick butter (salted and unsalted work)
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup Swerve powdered confectioners'
• ▢ ¼ teaspoon salt omit if using salted butter or salted peanut butter

Cook ModePrevent your screen from going dark

Instructions

 

• Line an 8-inch square baking pan with parchment paper. Leave enough at the top to help you remove the fudge from the pan after it has set.
• Add the peanut butter and butter to a medium mixing bowl. Cover the bowl and microwave for a minute at a time, until the butter is melted.
• Remove the bowl from the microwave and add the vanilla and salt. Stir until the mixture is well combined. The bowl will be hot.
• Add the sugar-free powdered sweetener and stir until completely combined.
• Transfer the peanut butter fudge into your prepared pan, smoothing the top with the back of a spatula or spoon. Cover and chill for at least 6 hours or overnight.
• To cut the fudge, lift the parchment paper with the fudge out of the pan and place it on a cutting board before cutting into squares.
• Store in an airtight container in the refrigerator for up to a week. Store in the freezer for up to three months.
  

Video

Notes

• Do not use a mixer. Simply mix everything by hand, it doesn't take very long. Using any electric mixer will add a lot of unwanted air bubbles.
• Use dairy-free butter to make this fudge dairy-free.
• Use a powdered sugar free sweetener. Granulated sweeteners don’t work well in this recipe.
• Stove top Directions: In a medium sauce pan, melt peanut butter and butter together over medium heat. Then follow the remaining steps above.
• It will last up to 2 weeks in the refrigerator. Freeze up to 6 months. Best to cut it before freezing and place in an airtight container.

Nutrition

Serving: 1pieceCalories: 90kcalCarbohydrates: 2.5gProtein: 2.5gFat: 10gSodium: 29mgFiber: 0.5gSugar: 1.5g

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