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Home / Recipes / Candy

Easy Chocolate Peanut Butter Fudge Recipe

By Lisa MarcAurele · Jul 5, 2020 · 65 Comments

56.5K shares
Jump to Recipe
chocolate peanut butter fudge pinterest image
Dairy-free low carb easy chocolate peanut butter fudge

Looking for a quick and easy chocolate peanut butter fudge recipe? You found it! This delicious treat will satisfy your sweet tooth without the sugar high. Gluten and dairy-free!

chocolate peanut butter fudge with text overlay.
Article Index
  •  Why you'll love it
  • Ingredients
  • Tips
  • Instructions
  • ️ Serving suggestions
  • FAQs
  • Related recipes
  • Recipe

It's always good to keep a dessert recipe on hand that you can make whenever you are craving sweets. And, this chocolate peanut butter fudge really is just one of the best dessert recipes you will ever make.

Plus, I like fudge recipes because I can give them as a homemade gift. When I share this dessert with friends and family members, they can't believe it is low in carbs!

Many people think of peanut butter fudge as one of the best holiday treats of all time, but I think making fudge is fun all year long!

 Why you'll love it

I kept the recipe basic and straightforward, but there's always room to customize it to your liking.

There is a lot of quick and easy low-carb treat recipes out there. This low-carb, sugar-free peanut butter chocolate fudge will only take about ten minutes of your time.

This dairy-free fudge recipe could be labeled a fat bomb as it is pretty high in fat. However, it's a lot softer than the chocolate peanut butter fat bombs I make.

Ingredients

All of the ingredients in this recipe are incredibly easy to find. I'll even share some common replacements or substitutions you can make if you need to.

Coconut oil

Adding in coconut oil helps incorporate some healthy fats into chocolate peanut butter fudge.

Although, I'm going to try ghee next time. I think it will give a better taste without lactose, so it should still be safe for those who are lactose intolerant.

Sweetener

I suggest using a powdered sweetener for a perfect powdered sugar substitute to give it a classic consistency.

If you wanted to try making this fudge with a concentrated stevia liquid instead, you'd need to add something like a protein powder to make up for the bulk of the sweetener.

Creamy peanut butter

You can use crunchy peanut butter if you want, but creamy peanut butter gives it a smoother texture.

Always use peanut butter that has no added sugar and is as natural as possible.

You can always use a different kind of nut butter instead of peanut butter. Try this recipe with cashew butter or even sun butter!

Coconut milk

Coconut milk has the same richness and thickness as condensed milk, without all the carbs.

Cocoa

In order for this to be chocolate fudge, you need to use chocolate! I used unsweetened cocoa powder.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

ingredients for chocolate peanut butter fudge recipe.

Tips

  • Make peanut butter cups. Place the fudge in silicone cupcake liners and it becomes keto peanut butter cups.
  • Use parchment paper. If you use a regular pan, line it with parchment paper so that it is easier to remove the fudge. You can also use aluminum foil or wax paper instead.
  • Wait until fudge is solid before cutting it into squares. It will be easier to cut if you wait at least an hour.
  • Reuse a Chinese takeout container. I used a takeout container, about 6x8-inches, as my pan. I lined the container with parchment paper so it would be easy to remove the fudge.

Instructions

This is one of the best fudge recipes that anyone can follow. There are a few different steps, but they are pretty easy to understand.

Make peanut butter mixture

Mix the powdered sugar sweetener, smooth peanut butter, and vanilla extract in a medium bowl. Then, set it aside while you complete the next recipe step.

peanut butter mixture ingredients in white mixing bowl.

Heat coconut oil mixture

Place the coconut oil, coconut milk, and cocoa into a small pot and heat them to a boil.

cocoa mixture in pot.

Add to peanut butter mixture

Quickly stir the hot chocolate mixture into the mixing bowl ingredients until they are well combined.

fudge mixture in white bowl with spatula.

Then, spread it into the prepared pan before cooling down.

fudge mixture spread into lined pan.

Place in the refrigerator

Place the fudge batter into the refrigerator until it completely solidifies. Then, it's ready to slice and enjoy!

sliced peanut butter chocolate fudge on parchment paper.

️ Serving suggestions

This chocolate fudge recipe is the perfect thing to serve at parties. In fact, this keto choco fudge tastes splendid with some keto chocolate cookies too.

Or, eat this chewy fudge with some crispy gluten-free ginger snaps. The flavors go together so well!

Sip on a hot sugar-free peppermint mocha latte with it. The nuttiness of the fudge is perfect with the bright and minty flavors in the latte.

Of course, you can never go wrong enjoying peanut butter fudge with some keto pecan pie bars. Peanuts and pecans are perfectly complementary.

chocolate peanut butter fudge squares on white plate.

FAQs

Before we get to the printable recipe card, here are some questions people often ask about how to make it.

What are some keto-friendly things I can mix into the fudge?

Sugar-free dark chocolate chips or a few chopped peanuts would be excellent additions to this easy chocolate peanut butter fudge.

How long does it take the creamy peanut butter fudge to set?

It only takes an hour or two to set in the refrigerator. Then, you can take this dairy-free chocolate and peanut butter fudge out and slice it into squares.

Is sweetened condensed milk keto-friendly?

No, sweetened condensed milk is not keto-friendly. That is why I used coconut milk. I suggest using canned coconut milk. It is thicker and resembles condensed milk very closely.

How do I store this fudge recipe?

After you have let the fudge cool down and has been sliced up, you can store any leftovers in an airtight container!

chocolate peanut butter fudge squares on white plate.

Related recipes

Looking for other sugar-free treats to eat for dessert or hand out as gifts? Be sure to check out these gluten-free keto desserts. They are some of my favorites!

  • Easy Low Carb Keto Tiramisu is sugar free, gluten-free, and no one can tell it is keto-friendly!
  • Easy No Bake Chocolate Peanut Butter Pie is heavenly, low carb, and doesn’t require any heating up the oven.
  • Mascarpone Cream Mousse is a simple dessert that only uses three ingredients and can be dressed up with all kinds of toppings!
  • Keto Coconut Macaroons only uses five ingredients to make these simple egg free cookies.
  • Chocolate Dream Pie is really rich and filling, but only has 3g net carbs in each serving.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

chocolate peanut butter fudge squares on white plate.

Chocolate Peanut Butter Fudge

4 from 17 votes
Looking for a quick and easy chocolate peanut butter fudge recipe? You found it! This delicious treat will satisfy your sweet tooth without the sugar high. Gluten and dairy-free!
Prep Time:10 minutes mins
Total Time:10 minutes mins
Course: Dessert
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 7 servings
Calories: 195

Video

Ingredients

  • ⅔ cup powdered sweetener
  • ½ cup peanut butter
  • 1 teaspoon vanilla extract
  • ¼ cup coconut oil or ghee
  • ¼ cup coconut milk
  • 1 ½ tablespoon cocoa
US Customary - Metric

Instructions

  • Line small container with parchment paper. (I used 8x6 size)
  • Place sweetener, peanut butter, and vanilla extract in medium bowl. Set aside.
  • Mix coconut oil, milk, and cocoa in small saucepan. Bring to a boil.
  • Pour hot mixture over the ingredients in medium bowl. Stir until well combined.
  • Spread into prepared container. Allow to cool in refrigerator. Slice into squares.

Notes

Makes 28 small squares (about 3-4 squares per serving)
To make peanut butter cups, place the fudge in silicone cupcake liners and it becomes keto peanut butter cups.
If you use a regular pan, line it with parchment paper so that it is easier to remove the fudge. You can also use aluminum foil or wax paper instead.
Wait until fudge is solid before cutting it into squares. It will be easier to cut if you wait at least an hour.
I used a takeout container, about 6x8-inches, as my pan. I lined the container with parchment paper so it would be easy to remove the fudge.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 4g | Calories: 195 | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Sodium: 85mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 0.8mg

Additional Info

Net Carbs: 3 g | % Carbs: 6.3 % | % Protein: 8.4 % | % Fat: 85.3 % | SmartPoints: 8
Values
Array
(
    [serving_size] => 4
    [calories] => 195
    [carbohydrates] => 4
    [protein] => 4
    [fat] => 18
    [saturated_fat] => 10
    [sodium] => 85
    [potassium] => 153
    [fiber] => 1
    [sugar] => 1
    [calcium] => 9
    [iron] => 0.8
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First published November 25, 2015. Updated on March 24, 2022, with new images and additional recipe information.

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Reader Interactions

Comments

  1. Shirley

    April 07, 2020 at 11:26 pm

    Can I replace the coconut milk with almond milk or some type of dairy since that's not an issue for me? Thanks.

    Reply
    • Lisa MarcAurele

      April 08, 2020 at 5:46 am

      Almond milk should be fine. If you want to use heavy cream, you may want to dilute it with a little water first since it's thicker than coconut milk.

      Reply
  2. RebeccaJ

    January 28, 2020 at 1:22 pm

    Can you use butter instead of ghee or coconut oil?

    Reply
    • Lisa MarcAurele

      January 28, 2020 at 2:57 pm

      It should be okay in this recipe if you aren't concerned with dairy.

      Reply
  3. Johnada J Fitzgerald

    January 18, 2020 at 12:16 pm

    Can I replace the coconut milk with almond milk?

    Reply
    • Lisa MarcAurele

      January 19, 2020 at 9:29 am

      Yes. Either work in this recipe.

      Reply
  4. Kathryn

    February 24, 2019 at 8:57 pm

    I don’t have any cocoa powder. Could I use protein powder? Or Lilly’s chocolate chips? Thanks can’t wait to make!

    Reply
    • Lisa MarcAurele

      February 25, 2019 at 5:41 am

      Protein powder should be okay, but if it's sweetened, you'll need to cut back on added sweetener. Other changes might be needed to use chocolate chips.

      Reply
  5. Jody

    January 03, 2019 at 9:06 am

    4 stars
    I made this last night used Swerve, it turned out a bit too sweet for me but non-keto fudge is too sweet for me too so no fault of the recipe. I'll just cut it back a tad. I used coconut oil, that's my biggest issue again not the recipe, I didn't have ghee, very curious as to how it would taste because I don't like the taste of coconut oil. I'll make this recipe again.

    Reply
    • Lisa MarcAurele

      January 03, 2019 at 9:45 am

      Butter flavored coconut oil is a good option too as it hides the taste of coconut oil.

      Reply
  6. Allison

    January 02, 2019 at 1:31 pm

    5 stars
    This is an AMAZING keto treat that hits.the.spot! The most pleasant surprise is the texture - so close to real fudge that I don’t think I’ll ever need to eat the unhealthy version again! Thanks, Lisa!

    Reply
    • Lisa MarcAurele

      January 03, 2019 at 9:39 am

      I'm so glad you enjoyed this delicious low carb fudge!

      Reply
  7. Betty

    December 24, 2018 at 6:55 am

    Can you use PB fit power instead of pb and how much would you use.

    Reply
    • Lisa MarcAurele

      December 24, 2018 at 12:07 pm

      PB fit is sweetened so you might need to cut back on sweetener. Otherwise, it should work in the same amount.

      Reply
  8. Maryann Mills

    December 23, 2018 at 9:02 pm

    This peanut butter was so yummy!

    Reply
  9. Kathryn

    December 13, 2018 at 10:55 pm

    I would like to make using Lilly’s chocolate chips instead of cocoa powder. Do you think would work and how much of the chocolate chips would you substitute? Thanks can’t wait to make for all my diabetic and Keto/low carb pals! Of course me too! Lol!

    Reply
    • Lisa MarcAurele

      December 14, 2018 at 7:06 am

      It's generally 1 ounce of chocolate chips to 3 tablespoons cocoa powder.

      Reply
  10. Cassie

    March 08, 2018 at 7:39 am

    5 stars
    Good morning from indiana. Can we use pb fit instead of regular peanut butter? Im getting ready to make this but jist wondered if I could switch the pb. Thanks.

    Reply
    • Lisa

      March 09, 2018 at 6:42 am

      It should work if you use the converted amount with liquid.

      Reply
  11. Jurg

    February 23, 2018 at 9:00 pm

    5 stars
    Hi Lisa,
    thanks for this great recipe. Due to what I had in store I changed it a bit:
    - coconut oil to cocoa butter
    - peanut butter to sunflower seed butter
    - sweetener erythritol
    - almond milk instead of coconut milk

    well, a lot of changes may be.
    Once everything was put together it started getting thick so I could not put it in the right form, so I put it in the microwave for 10s and it was soft again.

    Absolutely delicious, thank you very much

    Reply
    • Lisa

      February 24, 2018 at 5:33 am

      Thanks for sharing those subs!

      Reply
  12. Amee

    January 05, 2018 at 11:00 pm

    I don't have coconut milk but I have heavy cream. Would that work and in the same amount?

    Reply
    • Lisa

      January 06, 2018 at 6:34 pm

      It should work, but I haven't tested it. You may want to dilute the heavy cream with water as coconut milk is thinner.

      Reply
  13. Ashley

    December 21, 2017 at 5:23 pm

    I'm having a hard time making nutrition facts match your when it comes to the carbs. I'm getting 4.5 grams of carbs PER square. I think it's the peanut butter as it has 24g and the suger alternative has 96g. What am I doing wrong? If I made it with my ingredients, 4 pieces would be more than 17g of carbs.

    I am using Swerve (even though it has the same amount of carbs per tsp) and a natural peanut butter. Please help!

    Reply
    • Lisa

      December 21, 2017 at 8:11 pm

      I recalculated the recipe and got similar numbers. The thing is, you don't count the carbs from erythritol because they do not impact. I realize food labels require it, but you can subtract them from the total. It's the only sugar alcohol that has no impact.

      Reply
  14. Ann

    October 16, 2017 at 1:07 pm

    5 stars
    What about erythritol as a substitute for swerve?

    Reply
    • Lisa

      October 16, 2017 at 5:41 pm

      It is a good sub, I find it to be a little less sweet than Swerve, though.

      Reply
  15. Jen

    February 11, 2017 at 8:40 am

    3 stars
    I used truvia and it came out really bitter. The texture was nice, but I couldn't get past the bitter taste.

    Reply
    • Lisa

      February 11, 2017 at 9:33 am

      Try reducing the stevia sweetener and adding in a little monk fruit as it helps get rid of the bitter stevia taste.

      Reply
  16. Jen

    February 10, 2017 at 3:05 pm

    Do you think I could use sunflower seed butter instead of peanut butter?

    Reply
    • Lisa

      February 11, 2017 at 5:42 am

      Absolutely!

      Reply
  17. Diane Westphal

    January 17, 2017 at 5:49 pm

    The Coconut Oil separated when I put them n the Pan. This has never happened b/4! What did I do wrong?

    Reply
    • Lisa

      January 17, 2017 at 6:14 pm

      I think its a temperature thing. But, an electric mixer may be able to blend it back together.

      Reply
  18. Sheri

    September 19, 2016 at 9:03 pm

    If I use truvia to make this in place of the powdered sugar (ground in coffee grinder for powder form) do I use the same amount?

    Reply
    • Lisa

      September 20, 2016 at 5:57 pm

      Truvia is a concentrated sweetener whereas the others are one for one sugar replacements. You'll need less Truvia. You can look up the conversion on the Truvia website.

      Reply
  19. Heidi

    September 11, 2016 at 3:19 pm

    Hi
    I would love to try this recipe with Ghee and also a natural sweetener like my raw unfiltered honey OR Coconut Nectar as it is low glycemic low carb. Do you know how I would substitute either/both of these (ghee for the coconut oil and honey or coconut nectar for the powdered sweeteners (not of fan of them)? Please advise if possible - I am NO baker :0

    Reply
    • Lisa

      September 11, 2016 at 4:08 pm

      Ghee and home would pretty much be one for one subs. Not sure about the coconut nectar as I'm not familiar with it.

      Reply
  20. Lori Kaumans

    June 28, 2016 at 4:25 pm

    Looks delicious! Would it work using butter and heavy cream instead of coconut products? Thanks!

    Reply
    • Lisa

      June 28, 2016 at 5:13 pm

      I haven't tried it with dairy, but it should work. The coconut oil is just firmer than butter.

      Reply
  21. Bailey

    June 13, 2016 at 11:03 am

    This looks great! I'm always looking for clean treats and I want to make a low carb birthday treat for a coworker and this looks like it'll work great. I've never heard of the sweeteners listed. I have a bag of Stevia in the Raw that I believe has a cup for cup conversion. Would I be okay to use that, you think? Should I processes it any to make it more fine?

    Reply
    • Lisa

      June 13, 2016 at 11:26 am

      You can use Stevia in the Raw, but I don't recommend that product because it contains dextrose which has been shown to raise blood sugar.

      Reply
  22. Yvonne

    April 19, 2016 at 8:12 pm

    I have Truvia baking blend. How do I make it into powder form?

    Reply
    • Lisa

      April 20, 2016 at 4:59 am

      Because Truvia is more concentrated, it won't be as bulky as other one-for-one sugar replacements. I just make a powder by putting it in my NutriBullet blender.

      Reply
  23. Bren

    April 18, 2016 at 10:28 pm

    Could I use almond milk instead of coconut milk?

    Reply
    • Lisa

      April 19, 2016 at 6:08 am

      Absolutely! I use them interchangeably.

      Reply
  24. Erin

    January 14, 2016 at 7:54 pm

    How long does it have to cool in the fridge? Just made this and patiently waiting for it to be ready! Licking the spoon, it already tasted delicious 🙂

    Reply
    • Lisa

      January 14, 2016 at 8:08 pm

      It doesn't take long. Maybe an hour or less. I know I usually grab a piece in 15 minutes.

      Reply
  25. Lauren Gaskill | Making Life Sweet

    January 13, 2016 at 12:40 pm

    This recipe is a total lifesaver because I can't have dairy! Pinning!

    Reply
  26. Christie

    January 13, 2016 at 9:19 am

    My oldest son is in love with fudge, I 'll definitely be trying this recipe out!

    Reply
  27. nicole @ I am a Honey Bee

    January 12, 2016 at 7:47 pm

    love the peanut butter flavor in the fudge!

    Reply
  28. Gin

    December 08, 2015 at 10:45 am

    I've never tried a sweetener like Swerve but I'd be up for giving it a go. Meanwhile, I wish I had a piece of your fudge right now! It looks so good!

    Reply
    • Lisa

      December 08, 2015 at 11:06 am

      Swerve is very popular with low carb folks in the US. In Europe, Sukrin is more popular. You can always powder your own granular sweetener or use xylitol.

      Reply
  29. heather

    December 07, 2015 at 8:55 pm

    can i use icing sugar instead of swerve?

    Reply
    • Lisa

      December 08, 2015 at 6:54 am

      You can use any powdered sugar you like in place of the powdered sweetener.

      Reply
  30. McKenzie

    December 07, 2015 at 6:42 pm

    Are you supposed to use coconut milk from the can or from the carton??

    Reply
    • Lisa

      December 07, 2015 at 7:00 pm

      I used carton, but can works too. It really depends on which one you prefer.

      Reply
  31. Heidi @ Food Doodles

    December 06, 2015 at 11:23 am

    Yum! Fudge is on my list of things to make this year and this sounds great! I particularly love that its dairy free since we have a dairy allergy in the family 🙂

    Reply
  32. Callie | Flour and Fancy

    December 04, 2015 at 1:55 pm

    Love your use of coconut oil and coconut milk in this recipe. Definitely on my holiday treats list!

    Reply
  33. Stacey

    December 04, 2015 at 12:47 pm

    I love making fudge! It is so easy and decadent, and this looks like a great recipe! 🙂

    Reply
  34. Brian

    December 04, 2015 at 12:35 pm

    Great simple recipe! Have you tried this using a different sweetener like the Splenda granulated in the bag? Or do you think the granulated vs. powdered thing would be a problem?

    Thanks for all the great low-carb recipes you share!

    Brian

    Reply
    • Lisa

      December 04, 2015 at 12:55 pm

      Powdering Splenda in a blender or food processor would work. However, I avoid it because of the carby filler.

      Reply
  35. Ramona W

    December 04, 2015 at 10:33 am

    Low carb chocolate peanut butter fudge... I am totally in!! I would eat too much... but it would be so worth it. 🙂

    Reply
  36. Lia

    December 04, 2015 at 10:11 am

    A very delicious recipe!

    Reply
  37. Krystallia Giamouridou

    December 04, 2015 at 3:45 am

    Great recipe, wisely made! I also love the fact that you are using simple ingredients and utensils that everyone has in their houses such as this takeout container.

    Reply
    • Lisa

      December 04, 2015 at 4:18 am

      Thanks! Those takeout containers make the perfect size for smaller portion fudge molds 🙂

      Reply
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