This keto-friendly and low carb peanut butter fudge is so creamy and smooth and taste just like regular fudge. It is also very easy to make. The fudge takes only about five minutes to prepare. It stores well and makes a great snack or dessert.
A few years ago I was testing keto peanut butter fudge recipes but I didn’t really love the results. Now with more keto-friendly products available, I decided to give it another try. This fudge is so creamy, smooth and not too sweet. It tastes like just regular peanut butter fudge.
Ingredients
- Peanut Butter
- Sugar-Free White Chocolate Chips
Peanut butter: For this recipe, I used natural peanut butter. This is peanut butter with no added oils. It is just peanuts and salt in the ingredient list.
Sugar-free White Chocolate Chips: There are a few keto-friendly white chocolate chips on the market. My favorite one to use is Lily’s.
Why I Love this Recipe
- It takes only 5 minutes to prepare.
- The fudge is so creamy from the peanut butter and white chocolate.
- It doesn’t really have that low carb sweetener aftertaste that you sometimes get with low carb desserts.
- You can make a batch and eat one or two whenever you need a sweet treat. They keep well for several days and longer in the freezer.
How to Make Keto Peanut Butter Fudge
This is a quick highlight of how to make this recipe. You can find the full instructions and ingredient amounts in the recipe card at the end of the post.
- The chocolate is melted down until smooth.
- The peanut butter is then stirred in until the mixture is uniform in color.
- Transfer the mixture to a parchment lined loaf pan and place into the fridge to set. Mine took less than 30 minutes to solidify.
More Keto Fudge Recipes
2 Ingredient Keto Peanut Butter Fudge
Ingredients
- 9 oz (255 g) sugar-free white chocolate chips approx 1 1/2 cups
- 3/4 cup (192 g) natural creamy peanut butter
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper.
- In a large mixing bowl, add white chocolate chips. Heat chocolate and stir with a spatula until chocolate is completely melted, liquid and smooth. This can be done either with the microwave or on the stove using the double boiler method. If using microwave, heat in 30 second intervals, stirring in between.
- Stir in the peanut butter and mix with a whisk until batter is smooth and uniform in color.
- Pour fudge batter into the prepared loaf pan. Place into fridge until set, about 30 minutes.
- Once fudge is set, let it soften a few minutes at room temperature before cutting with a sharp knife. Cut fudge into approximately 1 inch squares. Store uneaten fudge in an airtight container.
Notes
- I used one whole (9 oz) bag of Lily's White Chocolate Chips.
- I used Lily's White chocolate chips* and Kirkland organic peanut butter in this recipe
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Make sure to use natural peanut butter with no added oils.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).
Nutrition
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.
