Soft with a creamy texture, this easy keto peanut butter fudge recipe is a low carb and gluten-free treat that is full of healthy fats and protein. It's perfect as a post work-out snack or just a sweet bite that you can enjoy with a cup of coffee.
Ingredients and substitutes
Peanut butter - I use unsalted natural peanut butter. If you use a salted one, don't add extra salt to the mixture.
Butter - Use unsalted butter of good quality.
Sweetener - I use granulated sweetener from Sukrin (erythritol and stevia blend).
Salt and vanilla extract - Optional, but highly recommended.
Protein powder - I find that protein powder (I use unflavored whey protein powder) keeps the fudge more stable at room temperature while making this low carb keto treat not only tasty, but nutritious. Peanut butter fudge made with protein powder will hold its shape at room temperature and won't melt when you hold it, the exception being on a really hot day.
Step by step directions
Add the butter and sweetener into a medium saucepan. Heat over a medium heat until the butter has melted and the sweetener has dissolved completely. Then, remove the saucepan from the heat and add the peanut butter, salt, and vanilla extract. Mix with a whisk or spatula until well combined.
Add the protein powder, mix again, and pour the fudge mixture into a loaf pan (9”x 5” x 3”/25cm x 11.5cm x 7cm) lined with a parchment paper. Optionally, top it off with flaky sea salt or other toppings of your choice before freezing it for 1-2 hours or until completely set.
Remove our fudge from the freezer, cut into 14-16 even cubes, and serve.
Most of the time, I sprinkle some flaky sea salt on top before freezing this low carb fudge, but you can go with other options. Crushed nuts, shredded coconut, or sugar-free chocolate chips are all great toppings that will add a little bit extra deliciousness to your fudge.
Carbs in sugar-free peanut butter fudge
After freezing, you should be able to cut the fudge into 14-16 even cubes. Each piece will be around 3g net carbs.
Stored in an air-tight container, peanut butter fudge will last in the fridge for up to one week.
You can freeze it in an air-tight container for up to 2 months. Thaw overnight in the fridge before serving.
Yes, you can easily replace peanut butter with almond or hazelnut butter.
More keto recipes
Keto peanut butter fudge
- loaf pan 9”x 5” x 3” (25cm x 11.5cm x 7cm)
- ½ cup 113g unsalted butter
- ⅓ cup 65g granulated sweetener, such as Sukrin
- 1 cup 240g creamy peanut butter, unsweetened
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoon 10g whey protein powder, unflavored
- Prepare a loaf pan (9”x 5” x 3”/25cm x 11.5cm x 7cm) by lining it with parchment paper. Set aside.
- Add the butter and sweetener into a medium saucepan. Heat over a medium heat until the butter has melted and the sweetener has dissolved completely. Remove from the heat.
- Add the peanut butter, salt, and vanilla extract and mix with a whisk or a spatula until well combined.
- Add the protein powder, mix again, and pour into the loaf pan. Freeze for 1-2 hours or until completely set.
- Remove from the freezer and the loaf pan and cut into 14-16 even cubes. Serve.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com