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!
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.
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.
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.
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 has the same richness and thickness as condensed milk, without all the carbs.
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.
- 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.
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.
Heat coconut oil mixture
Place the coconut oil, coconut milk, and cocoa into a small pot and heat them to a boil.
Add to peanut butter mixture
Quickly stir the hot chocolate mixture into the mixing bowl ingredients until they are well combined.
Then, spread it into the prepared pan before cooling down.
Place in the refrigerator
Place the fudge batter into the refrigerator until it completely solidifies. Then, it's ready to slice and enjoy!
️ 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.
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
Sugar-free dark chocolate chips or a few chopped peanuts would be excellent additions to this easy chocolate peanut butter fudge.
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.
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.
After you have let the fudge cool down and has been sliced up, you can store any leftovers in an airtight container!
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.
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Chocolate Peanut Butter Fudge
- 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
- 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
© 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.
Can I replace the coconut milk with almond milk or some type of dairy since that's not an issue for me? Thanks.
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.
Can you use butter instead of ghee or coconut oil?
It should be okay in this recipe if you aren't concerned with dairy.
Johnada J Fitzgerald
Can I replace the coconut milk with almond milk?
Yes. Either work in this recipe.
I don’t have any cocoa powder. Could I use protein powder? Or Lilly’s chocolate chips? Thanks can’t wait to make!
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.
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.
Butter flavored coconut oil is a good option too as it hides the taste of coconut oil.
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!
I'm so glad you enjoyed this delicious low carb fudge!
Can you use PB fit power instead of pb and how much would you use.
PB fit is sweetened so you might need to cut back on sweetener. Otherwise, it should work in the same amount.
This peanut butter was so yummy!
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!
It's generally 1 ounce of chocolate chips to 3 tablespoons cocoa powder.
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.
It should work if you use the converted amount with liquid.
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
Thanks for sharing those subs!
I don't have coconut milk but I have heavy cream. Would that work and in the same amount?
It should work, but I haven't tested it. You may want to dilute the heavy cream with water as coconut milk is thinner.
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!
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.
What about erythritol as a substitute for swerve?
It is a good sub, I find it to be a little less sweet than Swerve, though.
I used truvia and it came out really bitter. The texture was nice, but I couldn't get past the bitter taste.
Try reducing the stevia sweetener and adding in a little monk fruit as it helps get rid of the bitter stevia taste.
Do you think I could use sunflower seed butter instead of peanut butter?
The Coconut Oil separated when I put them n the Pan. This has never happened b/4! What did I do wrong?
I think its a temperature thing. But, an electric mixer may be able to blend it back together.