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    Home » Low Carb » Keto Chocolate Peanut Butter Fudge

    Published: Dec 23, 2019 by Carolyn

    Keto Chocolate Peanut Butter Fudge

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.5K shares
    Jump to Recipe Print Recipe

    A super easy keto fudge recipe with only 4 ingredients! Rich and creamy, with delicious chocolate and peanut butter flavor. It’s the perfect last minute low carb treat that you can whip up in 15 minutes.

    Easy keto fudge cut into pieces on a white plate. Sugar-free peanut butter cups are pressed into the top of the fudge.

    Last minute scramble for keto holiday treats? Trust me, this fudge is the perfect recipe. It’s easy, delicious, and festive, and no child or adult will be able to resist.

    So if you forgot you needed a hostess gift for a party, or you suddenly discover that more guests are coming over than you thought, or you’re just REALLY craving a rich and fudgy keto dessert, you can make this easy keto fudge in a matter of moments.

    And with the chopped up keto peanut butter cups on top, it appeals to just about everyone. It makes you want to reach in and grab a piece when no one is looking. It also looks extra irresistible when places in pretty paper cups in a tin, or on a platter for a party.

    Keto chocolate peanut butter fudge on a white table with peanut butter cups in the background.

    Keto Fudge doesn’t need to be complicated

    Or have weird ingredients that most people haven’t heard of.

    I admit, I am guilty of over-complicating things sometimes. I often think that simple might mean it’s not very good, that it’s plain and uninteresting. It’s my nature to try to add a twist or two, or to try to put an interesting spin on things.

    But fudge can be simple, both in ingredients and method, and still be over-the-top delicious. And this keto chocolate peanut butter fudge is case in point.

    Four simple ingredients, my friends. Chances are you have 3 of them in your pantry already: heavy cream, sugar-free chocolate chips, and peanut butter. Then all you need are some keto peanut butter cups, like the ones from Lily’s, to press into the top.

    But honestly, if you can’t get ahold of those, your fudge will still be amazing. And you could come up with some other fun garnishes instead, like chopped peanuts or a swirl of peanut butter.

    Easy chocolate peanut butter fudge on a white plate.

    Creating a keto fudge recipe

    I created this recipe for Lily’s back in the fall, as they wanted a sugar-free fudge recipe to print on recipe cards. I thought it was a fun way to showcase the new peanut butter cups.

    Heretofore, all of my keto fudge recipes have used unsweetened chocolate. So it simplified things even further to use sweetened no-sugar-added chocolate. And mixing peanut butter into the cream and chocolate not only gave it great flavor, but the perfect fudge consistency as well.

    At the time, I shared the recipe on Instagram only. But I loved it so much and I wanted to share it with more people, so I decided it needed a blog post of its own.

    So here it is! The easiest and perhaps most delectable keto fudge you’ll ever make. What are you waiting for?

    Keto chocolate fudge in a stack on a white table.

    More awesome keto fudge recipes

    • Keto Coconut Milk Fudge (dairy-free)
    • Keto Rocky Road Fudge
    • Keto Peanut Butter Fudge
    • Keto Maple Fudge
    • Keto Cheesecake Fudge

    Chocolate Peanut Butter Fudge

    A super easy keto fudge recipe with only 4 ingredients! Rich and creamy, with delicious chocolate and peanut butter flavor. It's the perfect low carb treat that you can whip up in 15 minutes.
    4 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: chocolate peanut butter fudge
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Chill time: 4 hours
    Total Time: 15 minutes
    Servings: 18 servings
    Calories: 140kcal

    Ingredients

    • 1 cup heavy whipping cream
    • 6 ounces Lily's sugar-free chocolate chips
    • ½ cup creamy peanut butter
    • 4 Lily’s Peanut Butter Cups coarsely chopped

    Instructions

    • Line a 9×5 inch loaf pan with waxed paper and lightly grease the paper. .
    • In a large saucepan over medium heat, bring the cream to a boil. Remove from heat and immediately add the chocolate chips. Let sit 5 minutes to melt.
    • Add the peanut butter and whisk until completely smooth, then pour into the prepared pan. Smooth the top and sprinkle with the peanut butter cups.
    • Refrigerate until firm, about 4 hours.
    • Lift out by the edges of the waxed paper and use a sharp knife to cut into 18 squares. (Pro tip: heat up your knife to cut more quickly and evenly into the fudge).
    Nutrition Facts
    Chocolate Peanut Butter Fudge
    Amount Per Serving (1 square (1/18th of recipe))
    Calories 140 Calories from Fat 115
    % Daily Value*
    Fat 12.8g20%
    Carbohydrates 6.6g2%
    Fiber 3g12%
    Protein 2.3g5%
    * Percent Daily Values are based on a 2000 calorie diet.
    4.5K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Kris says

      November 10, 2022 at 7:56 am

      I have all the ingredients on hand! Yay!

      Reply
    2. Demetrius says

      September 15, 2022 at 6:30 pm

      5 stars
      This fudge will haunt your dreams!! The silky creamy texture was so amazingly good! I used the Choczero chips, because that’s what I had on hand. This will be my go to fudge recipe for now on!!

      Reply
    3. Patricia says

      February 14, 2022 at 12:10 am

      Can I use almond butter?

      Reply
      • Carolyn says

        February 14, 2022 at 8:42 am

        Yes but make sure it isn’t super oily or thin, or the fudge won’t set properly.

        Reply
    4. Karisse says

      January 04, 2022 at 7:17 pm

      Gah! You had me at chocolate and peanut butter! I can’t wait to try these AND your chocolate covered peanut butter balls- we call those buckeyes here in the Buckeye State (Ohio). They look just like the buckeye nuts you find all over the place here!

      Reply
    5. Glenda says

      October 22, 2021 at 4:25 pm

      Does this have to be refrigerated after it’s prepared?

      Reply
      • Carolyn says

        October 22, 2021 at 9:49 pm

        It should be fine at room temp for a little while, but yes, I recommend refrigeration for storage.

        Reply
    6. Rebecca says

      October 22, 2021 at 12:45 pm

      Do you use sugar free peanut butter?

      Reply
      • Carolyn says

        October 22, 2021 at 1:58 pm

        Click the link in the recipe and it will take you to exactly what I use. 🙂

        Reply
    7. Becky says

      January 29, 2021 at 4:00 pm

      I can’t wait to try this – I have all the ingredients! I also already have a variation in mind – ChocZero’s mint chips with a more neutral nut butter like cashew and then of course no PB cups on top. I think a mint fudge could work too!!

      Reply
    8. Melissa says

      January 25, 2021 at 4:56 pm

      1 star
      This was terrible. Bitter and not sweet enough. I used Lilys Dark Chocolate chips so maybe that’s why and I didn’t top it with peanut butter cup prices. Normally I love all her recipes.

      Reply
    9. Caroline Nielson says

      December 19, 2020 at 12:34 pm

      5 stars
      Finally a fudge that resembles a fudge consistency!
      So easy to make and so delicious ????
      Can’t wait to try your other fudges

      Reply
    10. Ann says

      July 22, 2020 at 9:04 am

      Do you think half and half would work for this recipe?

      Reply
      • Carolyn says

        July 26, 2020 at 12:42 pm

        I think your mixture might end up too thin.

        Reply
    11. Joe Denny says

      February 27, 2020 at 2:02 pm

      Is there a non dairy substitute possible for this recipe like coconut cream? Thank you.

      Reply
      • Carolyn says

        February 27, 2020 at 6:48 pm

        Yes but… my experience is that the mixture comes out a little thinner and requires more chocolate to set properly. Probably another ounce or so.

        Reply
    12. Shirley Malar says

      January 07, 2020 at 1:49 pm

      Can you give me some guidance on using unsweetened baking chocolate bars and adding sweetener instead of Lilly’s Chocolate Chips? Thanks.

      Reply
      • Carolyn says

        January 07, 2020 at 4:54 pm

        Search for my chocolate ganache recipe: There’s a pie filled with chocolate ganache made with unsweetened chocolate and powdered Swerve. You want to follow that but cut down on the chocolate by one ounce because it has more fiber and your fudge may become too thick.

        Reply
        • Bob Gambill says

          May 11, 2020 at 8:23 pm

          I am glad you commented on the Chocolate Ganache. I made a fudge pie using the ganache and a chocolate almond flour crust. I LOVED the ganache and decided to use the recipe to make fudge.

          Reply
    13. Linda A. says

      December 31, 2019 at 12:46 pm

      I want to make these and I have some Lily’s Extra Dark 70% Dark Chocolate bars that are stevia-sweetened. Do you think they can take the place of the chocolate chips? I intend to chop them into very small pieces. The only sugar-free chips I can get in my area are the ones that Walmart carries and I don’t know how well they melt. Any thoughts?

      Reply
      • Carolyn says

        December 31, 2019 at 2:09 pm

        Yes, no problem on the chocolate chopped up.

        Reply
        • Linda A. says

          December 31, 2019 at 3:34 pm

          Thank you for answering so quickly. I appreciate that you take the time to respond to questions. I also like all the tips you give on your recipes. They’re very helpful. Your new Guide to Keto Baking is full of those kinds of tips in one volume and I’m so happy to have it. I’m not the greatest cook and I tend to be a lazy cook, but I saw plenty of recipes in that book that I’d be able to do. Haven’t done any yet, but I’m making my list. Thanks so much for all the recipes you share.

          Reply
          • Carolyn says

            December 31, 2019 at 4:43 pm

            Thanks, Linda!

            Reply
    14. Shirley says

      December 31, 2019 at 12:24 am

      If I don’t want to add the peanut butter or Lilly’s PB Cups, will the fudge turn out as just regular chocolate fudge or does the recipe need the peanut butter?

      Reply
      • Carolyn says

        December 31, 2019 at 8:54 am

        This one needs the peanut butter for consistency. Is there another nut butter you’d prefer to try?

        Reply
    15. Camille says

      December 28, 2019 at 8:37 pm

      I followed this to a “T” even weighing out my Lily’s chips but when I went to pour it in the loaf fan, it had a little bit of a separated and grainy texture. I continued on with it and looking at it now it the fridge, it has little oily pools on the top. What could have gone wrong? The recipe seems so simple. My chips and peanut were at room temperature… Thanks so much.

      Reply
      • Carolyn says

        December 29, 2019 at 10:34 am

        What brand of peanut butter did you use? If it was very loose and oily, that might cause it. I used Justin’s which is very creamy with no oil on top.

        Could also be that your chocolate got overheated. What I suggest is blotting the top with some paper towels.

        Reply
        • Camille says

          January 02, 2020 at 3:59 pm

          It was loose and oily – Costco organic. I followed the directions for boiling the cream then adding the chocolate and letting it sit off the heat. Maybe I should have just let it come to a simmer too. Either way, it’s still delicious!

          Reply
          • Carolyn says

            January 02, 2020 at 4:07 pm

            If your chocolate comes to a simmer, the whole thing might seize. I think it’s the PB that’s the issue. Try the trick of turning your jar upside down in the cupboard so the oil ends up at the bottom. Then scoop the thicker stuff from the top of the jar.

            Reply
            • Theresa Pipes says

              January 03, 2020 at 11:25 am

              I also use Costco and take the time to scoop it all into a bowl and mix it well, put back in the jar and store in the fridge. It stays soft, mixed and creamy, no oil separation. Just get to room temperature before a recipe. A bit of a hassle, but really works. Discovered by my daughter.

    16. Patricia says

      December 23, 2019 at 6:30 am

      This looks so delicious. I must be dairy free, do you think coconut cream would work here? Thanks.

      Reply
      • Carolyn says

        December 23, 2019 at 8:04 am

        It should work well. The fudge might be a little softer so keep it refrigerated when not serving.

        Reply

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