At less than 1g net carb, this fudge recipe is perfect for satisfying your sweet tooth and holding off your urges to graze!
Ingredients you need
- Unsalted butter – you may use salted butter and adjust sweetener according to your taste preferences.
- Heavy cream
- Brown sweetener – use your favourite sugar replacement. Brown sugar-free sweeteners taste better in this fudge recipe but you can use regular sweeteners.
- Natural peanut butter – always read the nutrition label to ensure there is no sugars added.
- Vanilla extract – vanilla essence.
- Coconut flour
All the quantities and instructions are in the recipe card below.
How To Make Peanut Butter Fudge
With this no-bake keto peanut butter fudge recipe, you can easily whip together a tasty treat that will help you stay on track. This fudge is perfect for the holiday season, or to enjoy any other time of the year!
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To make keto peanut butter fudge from scratch you will first want to melt your butter in the microwave. Once the butter is melted you can add the cream, vanilla, and brown/golden sweetener of your choice to the butter.
Mix it all together then place it back in the microwave for 3 minutes so that your cream, sweetener, and butter condenses.
When making this fudge in the microwave it is important to use a large microwave-safe bowl.
This is because the fudge mixture will bubble up quite a bit in the microwave. To keep your microwave clean (and as to not lose any fudge) it is best to use a large bowl.
Next, mix the coconut flour and natural peanut butter into your bowl.
Once the peanut butter has melted and your fudge mixture is creamy you can then pour your fudge into a silicon mold or a bread pan lined with parchment paper to chill in the freezer until ready to serve.
What Kind of Peanut Butter Should I Use?
Natural creamy peanut butter with no sugar added is the best type to use with this fudge. When picking a peanut butter look at the label to make sure that your peanut butter only has peanuts, oil, and salt.
If you want bits of peanuts in your fudge you can use chunky peanut butter instead of creamy, or you can just add chopped peanuts to your fudge.
Just keep in mind that adding peanuts or using chunky peanut butter will change the net carbs of the recipe.
Can I Use Homemade Peanut Butter In My Fudge?
Definitely! Using homemade peanut butter will give you greater control of the ingredients you use.
So, if you make your own or want to start making your own feel free to use it in your fudge.
Can I Use Sun Butter Instead of Peanut Butter in Peanut Butter Fudge?
Yes! If you are allergic to nuts or plan on giving this fudge to someone with a nut allergy you can definitely use a nut butter alternative to make this fudge.
The measurements will stay the same no matter what type of nut alternative butter you use.
What Makes Peanut Butter Fudge Grainy?
Since we are using coconut flour in the fudge the texture may be a little grainy at first while the coconut flour soaks up the moisture.
Letting the fudge sit on the counter in the icecube tray or bread for 10-15 minutes before placing it in the freezer should fix this.
If the fudge has already been frozen and is still grainy let the fudge defrost on the counter for 20-30 minutes then refreeze the fudge.
How Long Should My Fudge Cool Before Cutting?
You will want to make sure your fudge has completely hardened before removing the fudge from the icecube tray or cutting it into pieces.
It usually takes 2-3 hours for the fudge to completely harden in the freezer.
Storage
Does Keto Peanut Butter Fudge Need To Be Refrigerated?
Yes. This fudge uses butter and heavy/double cream to harden and keep its shape instead of cups of sugar. So it’s best to keep the fudge chilled in the refrigerator, freezer, or on ice.
The coconut flour allows the fudge to keep its shape at room temperature, but it will be too soft to pick up at a very warm room temperature.
I personally like to store the nut fudge in the freezer. I enjoy nibbling slowly at the sugar free fudge. It takes longer to eat the fudge when frozen, and gives you almost instant portion control. You can only eat 1 or 2 pieces of frozen fudge at a time.
TOP TIP: As with ALL recipes here, ALWAYS taste your batter BEFORE cooking to ensure you have added enough sweetener to suit YOUR tastebuds. Read the Ultimate Guide To Low-Carb Sweeteners.
How Do I Transport Keto Peanut Butter Fudge as a Gift?
It is best to transport the fudge in a chilly bin/ice chest to keep the fudge chilled (or frozen). When gifting this fudge be sure to gift the fudge in a tin, glass, or plastic container with instructions to store in the refrigerator.
If you are bringing the fudge to a potluck or party I recommend serving the fudge on a plate resting over a bowl of ice to keep it cool. If the potluck is outside then I would recommend storing and serving the fudge out of a small chilly bin.
How Do I Store Keto Peanut Butter Fudge?
Your fudge should be stored in an airtight container or bag in the refrigerator or freezer. This will ensure that your fudge does not pick up flavors from other items in the freezer/refrigerator.
I like to use a glass jar when storing the fudge in the refrigerator because it looks pretty. When I store the fudge in the freezer, however, I usually put it in a plastic storage container.
Shelf Life
This fudge will stay good for 2 weeks in the refrigerator and 2-3 months in the freezer.
Since the fudge softens at room temperature it will not keep at room temperature or in the pantry.
How Do I Make No-Bake Keto Peanut Butter Fudge Without A Microwave?
Do you want to make this fudge, but don’t have a microwave? No problem! You can make this fudge in a saucepan on the stove it is just going to take longer.
To make this fudge on the stove you will want to melt the butter on medium heat in the saucepan. Then add the cream, sweetener, and vanilla to the pan. Let the fudge come to simmer then reduce the heat to about medium-low.
Stir the fudge mixture continuously for about 15-20 minutes until the cream condenses and turns a pale golden color. Then remove the pan from the heat, mix in the peanut butter and coconut flour, and pour the fudge into your icecube tray or bread pan to chill.
Once you try this fudge you are going to absolutely love it. Keep a batch of this fudge in my freezer, especially around the holidays, to help satisfy your cravings or have a quick treat that you can toss in the chill bin to bring with you when needed.
One or two pieces works wonders to hold you over between meals when you are feeling peckish, and since each piece only nets 0.5g net carbs you don’t have to worry about throwing off your carb count for the entire day!
More Keto Peanut Butter Recipes
- Peanut butter cookies
- Salted keto peanut butter cups
- Chocolate peanut butter cheesecake (no bake version)
- Peanut butter fudge
- Nut free “peanut butter” cookies
- Chocolate peanut butter smoothie
No-Bake Keto Peanut Butter Fudge Recipe
Equipment
- Measuring cups and spoons
- Mixing Bowls
Ingredients
- 8 tbsp butter 1 stick (113 g)
- 125 ml heavy whipping cream
- ¼ cup brown sweetener of choice of choice
- ¼ cup peanut butter with no sugar added
- 1 tsp vanilla extract
- 2 tbsp coconut flour
Instructions
- Melt your butter in the microwave for 30 seconds in a large microwave-safe mixing bowl.
- Once the butter is melted, mix in the heavy cream, brown sweetener, and vanilla extract. Place the bowl back in the microwave for 3 minutes to condense the cream. The contents of the bowl will bubble up so be sure to use a large bowl to prevent it from bubbling over.
- Next, mix the peanut butter and coconut flour into the fudge. Once it has been mixed in completely, pour the fudge into a small bread pan lined with parchment paper or into a silicone ice-cure tray.
- Place the fudge in the freezer and allow it to harden completely (at least 2-3 hours) before serving. Fudge should be stored in the refrigerator or freezer in an air-tight container and kept chilled until it is ready to serve.
Video
Nutrition
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Hi Libby, before I attempt to make this, I was just wondering how strong the peanut butter taste is, does it taste strongly of peanut butter or is the peanut butter to provide the solid fat for the fudge so it provides structure rather than taste? Im really after a strong vanilla fudge Thanks!
This fudge really does taste like peanut butter, however, it is a more subtle flavour because it has been diluted/mixed with heavy cream and butter.
Added double peanut butter for richer pb taste❤️. Plus topped, once frozen, real salt for sweet ‘n salty taste 😛
Oooh that sounds absolutely delicious.
You could also use a 1/4 tsp of Peanut Butter flavoring by Loriann Oils if you wanted more Peanut Butter flavor
Will this recipe work with white sugar substitute instead of golden/brown? I only have white erythritol (powdered and granular). Thanks
It sure will. Enjoy 🙂
Kim If using standard white Erythritol, a really cost effective way to achieve an authentic brown sugar flavour is to add about 1/2 to 1 tsp of blackstrap molasses to the recipe. It only adds about 3 or 4g carbs total, so only .1g per piece. Start with 1/2 tsp first then add more if needed but it’s strong flavoured stuff – you won’t need much. Also, using powdered Erythritol can be quite effective in improving thickening and a smoother outcome in a recipe like this so id experiment with both to see which you prefer. You might need a tad extra liquid tho if using powdered. If you only have granulated left, just blitz it in a bullet blender to get the powdered version. Granulated is all you’ll ever need that way.
Made this yesterday. It’s good, but next time I will use salted butter to liven up the flavor. 👍🏻
I’ve made this multiple times as it’s so lovely. I always use salted butter and regular natural sweetener and it’s delish. Highly recommended!
Can I use PB fit peanut ty butter powder in place of the regular peanut butter?
I’m afraid I’ve never used peanut butter powder so I would have to make my best guess. I would imagine you would need to reconstitute it before adding it to the cheesecake filling.
Delicious! Pleasantly surprised. I separated into two separate dishes before freezing. Put a handful of Lily’s salted caramel chips in the bottom of one, and a handful of Lily’s dark chocolate chips in the other, without stirring, before placing in the freezer. Extra yummy! Will definitely be making again when the cravings hit.
Rochelle, I love the idea of popping some sugar-free chocolate chips at the bottom of the molds. I’m stealing this idea next time I make them.
Hi Libby,
What flour can I substitute for coconut flour and how much?as I am unable to use this
I’m afraid you can’t directly substitute coconut flour for another flour in this recipe (you can read my post about coconut flour vs almond flour here). Coconut flour is incredibly absorbent which helps to set the sugar-free peanut butter fudge. If you were to use an alternative low-carb flour (for example almond flour) you would have to use so much, they would end up having the consistency of cookie dough. You might like instead to make my chocolate-covered marzipan or chocolate walnut keto fudge.
Can I use a glass bowl or will it cook too quickly?
I thought we were not supposed to cook using plastic in the microwave?
Some plastics are microwave safe, there will be a little stamp o the underside of your dish to show you if it is safe. Alternatively, you can use a glass bowl, or melt everything on the stove top.
This is a fantastic base recipe. I tweaked it here and there over several makings and I think I have made it extra amazing. The only complete change I made is that I put 3/4 a cup of chunky peanut butter in. I also sprinkled roasted peanuts on the top, along with a handful 100% dark chocolate chips as well. It gives the fudge a very nice extra crunch and the dark chocolate of course goes well too. Thanks for the recipe!
oooh, I love your variations on the keto peanut butter fudge recipe. The sugar-free chocolate chips and chunky peanuts will add a lovely texture and added chocolate flavor too.
Great texture and flavour, it’s a winner!
Followed advice to let sit for awhile before freezing. So smooth….
Hi Libby,
I’m making this for the first time and after I mixed in the peanut butter and flour, the butter separated… any idea why it did that and how I can fix it?
Thanks!
I’m sorry that the fudge split, it can happen if the butter is too hot but the coconut flour should have encouraged it to mix back together. Let’s see if we can figure out what went wrong. Was the coconut flour fresh and dry, some people have accidentally used desiccated coconut by mistake (and that won’t work). If it does split when you make it again, just pop the fudge mixture into the fridge and mix it as it cools, as the butter sets, so will the fudge.
Thank you! I think the butter was too hot. I did pop it back into the fridge and it worked 🙂 It’s delicious!!
Hoorah!
Could you use almond flour instead of coconut flour?
Never mind, I see the answer further down.
Not for this recipe. Almond flour and coconut flour have completely different qualities and coconut flour is more absorbant than almond flour so the fudge would be too soft and similar to cookie dough.