This fudge is just two ingredients and super easy to make. It’s chocolatey, nutty, and fudgy. And it is low carb and keto-friendly. It takes only about ten minutes to prepare and is perfect for dessert or gifting.
I’m currently in cookie and candy making mode. I love making fudge during the holidays because it can be made ahead of time and stores well. This fudge is easier than regular fudge and just two ingredients!
- Sugar Free Chocolate
- Creamy Peanut Butter
Sugar Free Chocolate
To keep this keto-friendly, choose sweetened chocolate that does not use sugar. I used Lily’s milk chocolate chips for this recipe. You also want to choose a sweeter chocolate, like milk chocolate, because there is no additional sweetener in this recipe.
If you are not following a low carb or keto diet, you can use milk chocolate sweetened with sugar.
Creamy Natural Peanut Butter
This recipe also needs natural creamy peanut butter. I like to use unsalted and unsweetened. If you use salted peanut butter, your fudge will probably not be sweet enough and you will need to add additional sweetener to it. You can substitute peanut butter with other nut butters like almond or cashew.
The fudge can be stored at room temperature or in the fridge for about a week. You can also store in the freezer if you wish to keep it longer, but you will need to wait to let it soften to room temperature before eating.
More Easy Keto Candy Recipes
- 2 Ingredient Keto Chocolate Fudge
- 3 Ingredient Keto Peanut Butter Fudge
- 3 Ingredient Keto Gummy Bears
2 Ingredient Keto Chocolate Peanut Butter Fudge
- 1 1/2 cups sugar free milk chocolate chips
- 3/4 cup natural creamy peanut butter unsweetened and unsalted
- Line the bottom of an 8 x 4 inch loaf pan with parchment paper.
- Melt chocolate and peanut butter over the stove using the double boiler method. Stir constantly with a spatula until the mixture is completely smooth and evenly mixed.
- Pour chocolate mixture into lined loaf pan. Tap the bottom of the pan against a hard surface a few times to eliminate air bubbles and smooth out the surface.
- Place loaf pan into freezer for about 30 minutes to 1 hour or until fudge is set.
- Once fudge is set, let it soften at room temperature before cutting with a sharp knife. Cut fudge into bite sized rectangles. Store uneaten fudge in an airtight container in the fridge.
- I used Lily's milk chocolate chips.* You can also use a chocolate bar and chop so that the pieces are about the size of chocolate chips.
- I recommended using unsalted peanut butter. It will work with salted but the fudge may not be sweet enough. If you feel it is not sweet enough, you can add a few drops of concentrated sweetener like liquid stevia or a few tbsp of powdered erythritol.
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition provides total carbs, carbs from erythritol and net carbs. The net carbs count excludes fiber and carbs from erythritol.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.