Super creamy and rich, this keto peanut butter fudge recipe is the ultimate low carb and sugar-free treat for peanut butter lovers. It’s so easy to make, with only a few basic ingredients. Only 3g carbs per serving!
I can’t get this easy keto peanut butter fudge out of my mind! I updated the recipe recently and now it’s even better and easier than ever. I gave half of it away to my next door neighbour and I regret that now. Deeply.
At least it’s so easy to make, I can whip up a new batch any old time. And I will, believe me.
I have a number of sugar-free fudge recipes but most of them are chocolate based, like my keto rocky road fudge, or my dairy free keto chocolate fudge. They are wonderful and easy to make, but peanut butter makes a welcome change from all the chocolate.
Simplifying Keto Peanut Butter Fudge
I have to admit that sometimes I have a tendency to make things more complicated than they need to be. And this recipe is a perfect example.
Back when I first made it in 2017, I was attempting to make “old fashioned style” peanut butter fudge. I was trying to avoid the all-too-common low carb trick of adding cream cheese to get a more fudge-like consistency, because I do not enjoy the flavor of cream cheese in my fudge.
Making old fashioned fudge is a much more laborious process wherein you boil milk, sugar, and butter together until they reach the soft ball stage of candy making. Then you add the peanut butter and powdered sugar and beat the mixture for several minutes as it cools and thickens. You have to watch it carefully because it can go from almost liquid to too thick in moments.
It’s not a simple process and it relies on ridiculous amounts of sugar (at least 2 cups) to create the right consistency.
My first iteration of this keto peanut butter fudge mimicked that process, and used 1 1/2 cups of sweetener. But keto sweeteners aren’t the same as sugar and don’t produce the same consistency. So I found myself adding some peanut flour to help it set properly. It was good, but more complicated than it needed to be.
Then it hit me that I was already sitting on the perfect peanut butter fudge recipe and had been for years and year. My Keto Peanut Butter Brownies, which I first created in 2013, had a delicious fudge-like topping. Why not simply make a bigger version of that?
A healthier fudge recipe with collagen protein
But never one to leave well enough alone, I still modified this recipe a little and added some keto collagen peptides. I don’t like overly sweet desserts anymore and using some collagen powder allowed me to reduce the powdered sweetener and still end up with an amazing creamy fudge.
Many keto dieters use collagen on a daily basis, for its myriad health benefits. It’s said to be very good for hair, skin, and joint health. It’s also a great source of healthy proteins.
I use the Perfect Keto Salted Caramel Collagen in my mid-morning cappuccino almost every day. It’s so good and makes for extra frothy coffee drinks. I cannot recommend it enough.
For this recipe, however, I used the plain unflavoured collagen, as I wanted the peanut butter to shine through. If you would prefer not to use collagen at all, you can add an additional 1/4 cup to 1/3 cup powdered sweetener.
FYI that Perfect Keto offers all of my readers 15% off with code ALLDAY15
Tips for making Keto Peanut Butter Fudge
This keto fudge recipe is so simple and whips up in about 10 minutes. Here are my best tips for getting it right:
Line your loaf pan
This is a requirement if you want to get your fudge out in nice pieces. You can use waxed paper or parchment paper. Really press it into the corners and have overhanging edges so you can lift the whole batch of fudge out easily before cutting.
Use creamy peanut butter
There are a number of good all natural peanut butters on the market now that are nice and creamy. The creamier the peanut butter, the creamier your fudge will be.
If your peanut butter that has a lot of oil at the top, try to get as little of the oil into the mix as possible, as it can throw off the consistency and make the fudge too soft. A no-stir peanut butter is definitely a better option.
Salted or unsalted butter?
I personally use salted butter because I enjoy it in my sweets and think it brings out flavor. But some people are very sensitive to salt and if you’re one of them, you may want to use unsalted butter.
The powdered sweetener
A powdered sweetener is key to avoiding a gritty texture. Do keep in mind that I only tested this with Swerve and can’t say that it will work that well with other sweeteners. Some may make the mixture too soft and it won’t set properly. Check out my guide on keto sweeteners here for more details.
Collagen powder for consistency
Add collagen powder allows you to reduce the sweetener while still getting a wonderful creamy fudge texture. But if you can’t get any or you prefer not to use it, you can add an additional 1/4 cup of powdered sweetener and achieve the same result.
How to store Keto Peanut Butter Fudge
I personally like this fudge best at room temperature and as long as your ingredients are fresh, it can last for up to 4 days in a covered container.
If it will be around longer than that, it’s best to store in the fridge and it should last for several weeks. Store it in a sealed container to avoid the fudge taking on the flavors of other refrigerated items.
Ready to make some easy keto peanut butter fudge? I think you will love it!
Try these other keto peanut butter recipes!
- Keto Peanut Butter Mousse
- Keto Peanut Butter Cookies
- Keto Peanut Butter Mug Cake
- Easy Keto Peanut Butter Cups
- Keto Peanut Butter Granola
- Keto Peanut Butter Chocolate Chip Skillet Cookie
Keto Peanut Butter Fudge
Ingredients
- 1 cup unsweetened creamy peanut butter (add a pinch of salt if it's unsalted)
- 1/2 cup butter
- 1/2 tsp vanilla extract
- 3/4 cup powdered Swerve Sweetener
- 1/3 cup collagen peptides (see notes)
Instructions
- Line a loaf pan (8x4 inch or 5x9 inch) with waxed paper.
- In a medium saucepan over low heat, combine the peanut butter and butter. Stir until melted, then stir in the vanilla extract.
- Whisk in the sweetener and collagen until well combined and smooth. Pour the mixture into the prepared pan and refrigerate until set, about 1 hour.
- Lift the waxed paper out by the edges and cut the fudge into 15 pieces.
Louise says
can find the printable version…been clicking everywhere….why isn’t the recipe at the end so you can print?????????????
Carolyn says
Click the link right above the big picture. That’s why it’s in large font.
Jean says
Why not just insert the recipe instead of a link? And why does everybody feel the need to write a book every time they share a recipe? Everybody just scrolls through it to the recipe.
Carolyn says
Why not just enjoy what I offer you for free? 🙂
Janet says
I really enjoy your posts. I have learned so much from reading them…and I am so grateful for all of the recipes you provide. They have helped me keep on track with my diabetes. I would never have been able to get off my meds without you!!!! There are so many of us who appreciate all that you do! Thank you so much!!!!!
Dawn says
?. Exactly
Bonita says
I found your post very entertaining.keep on posting!
Mandy says
I think I love you. I mean, you have great recipes…but you make me laugh and it’s fantastic that you’re so real. Thank you!
Carolyn says
🙂 Thanks so much. Glad I could give you a giggle.
Sandy Bloomfield says
Carolyn, so sorry you have to deal with rude people who also seem to feel entitled when they should just be grateful for all you do to make our lives a bit sweeter…your responses always make me smile 😉
Rose says
Hiya! What peanut butter do you use?
Thank you for blogging and sharing yummy recipes. 🙂
Carolyn says
Depends on what’s on sale. I really like Justin’s but it has no salt added, whereas the Thrive Market brand does and is just as creamy.
Ann says
❤️👍💯
Holli says
I love your sharing, it makes me smile and I learn a lot from your tips. Your gifted with cooking for sure. Thanks for sharing your recipes they are awesome.
Cat says
I appreciate you!!
Chris Staats says
Carolyn, Your comment literally made me LOL! Great reply. I absolutely love love love every single one of your recipes that I have tried! You are the one I refer people to when starting Keto and they want recipes! YOU are MY go-to! Keep up the fanfreakintastic work!
Pinky says
Why must you complain? Don’t like it, create your own damn blog.
me says
amen to that!!!
Heather says
It’s called a BLOG. And is FREE. You can just as easily go right to the recipe, also, instead of complaining about it. I, for one, am very grateful for everything that is offered on this blog.
Becca C says
Jean, in all honesty, I get what you’re saying — BUT!!! 1, I enjoy reading the stories behind the recipes, and 2, if the recipe is her’s she has the right to put it where she wants… as well as set up her page as she wants.
I personally don’t like all the ads, but knowing they have them, so they can offer us FREE recipes… I’ll deal with them…
AND NOT COMPLAIN.
If you really don’t like the recipe site format… don’t visit any more. You can block addresses so you don’t go to them and get frustrated.
As for recipe creator — I’m going to go looking for your recipe. I typically hate fudge because it’s got marshmallows in it, which gives it a weird flavor and sometimes a weird texture. Sigh. That’s the type of fudge I grew up on… chewy, but not a solid break when breaking it apart… but thankfully, have a couple stores close by that make fudge correctly, and I get my fix that way. Haha.
tojeanthecomplainer says
and whycomplain! You are lucky there are people who share their keto recipes
you just had to chose carolyn to complain about it
Brenda says
Oh Jean you shouldn’t be so grumpy.
Angela Meissner says
Thank you SO much. Cream cheese in fudge is horrible (did I say that out loud…oops). I have been waiting for a recipe like this. You are wonderful!!!
Toni Pierce says
I am SO happy to see a fudge recipe that doesn’t include cream cheese! Those recipes do NOT taste like fudge to me. I’m going to make this today! Looks awesome.
Michele says
Can the collagen be replaced with whey protein powder?
Carolyn says
No, it will be gritty and gross. It doesn’t dissolve in the same way and doesn’t provide the same sort of structure.
Julie Blanner says
Looks delicious! Definitely need to try it myself!
Carrie says
Yes!!! I tried a batch of fudge with cream cheese in it and threw it out! Coincidentally, here to for, the best recipe I have for peanut butter fudge is the middle layer of peanut butter from one of your other recipes. My whole family loves it. I can’t wait to try this one!
Kapu says
What brand of peanut butter did you use?
Carolyn says
Justin’s
kotton says
Can I just Costco brand? (Kirkland)
Carolyn says
Sure… not sure what the consistency is so please read the tips section.
patricia says
wondering the same thing on the brand of peanut butter. would it be possible to use almond butter instead?
Thanks
Carolyn says
It should, as long as it’s the kind that isn’t too runny.
Tracy says
I so agree with you. I tried a cream cheese fudge recipe and while it tasted ok I also did not like the consistency or the weird tangyness of it. I have passed up all recipes for any kind of fudge with cream cheese. I can’t wait to try this. Peanut butter is a passion of mine and I’m sure this will be delicious.
Pam says
Oh yum!!! I got to get me some peanut flour. Thank you!
Cindy Maddux says
Thank you a million times…I think you just saved my life.
Lori Kaumans says
Hahaha! I LOVE this comment: “Cream cheese ain’t got no business being in my fudge!” Amen, sister! Amen! Can’t wait to try this recipe.
Sarah G says
Hmmm, I don’t currently have peanut flour. Could I use peanut powder maybe combined with some almond flour?
Carolyn says
The peanut powder is essentially the same thing, I believe.
Sarah G says
That will be great! Trying it today.
Tanya P. says
I bet you could also use vanilla or peanut butter flavored protein powder. (Quest has a peanut butter flavor.)
Toni Pierce says
I made this recipe yesterday. It’s awesome!! Finally I have a peanut butter fudge recipe that actually tastes like fudge! Now I need to do a chocolate fudge.
Carolyn says
I am working on the chocolate one!
Jenny says
YAY!!!! Thank you for this!
Sarah G says
My son and I made it because he loves PB. We also added a chocolate ganache for fun. Really good! Thanks!
Carolyn says
Yay!
lisa says
I tried this last night to serve to guests……WOW! So good. No signs of low carb or Keto or fake sweeteners! I had peanut flour from Trader Joes that I bought awhile ago. It was super easy to make too!
Carolyn says
Yay, so glad you like it!
Lisa says
Really loving this recipe – made a batch a week ago and it’s juuuuust reaching the end.
I wonder if you can incorporate cocoa powder for a peanut-butter-chocolate-swirl variation!
Carolyn says
Sure! I would take maybe 1/3 of the mix to make it. And I’d do the cocoa powder instead of the peanut flour so it’s not too dry and crumbly.
Grant says
Made this tonight but something went bust.
The butter separated out at the end before I could get it into pan.
What did I do wrong?
Carolyn says
Sounds like your heat was too high for a bit. Did you add peanut flour? That usually brings it back together.
Lisa Nuest says
Does peanut butter flour cause blood sugar spikes? Could I use coconut flour instead?
Carolyn says
No, it doesn’t. No, coconut flour would not work here.
Vicki Stroud says
You have snippy comments about people posting recipes with cream cheese in them and passing them off as fudge. Last time I made any of my fudge recipes, not one of them called for ANY sort of flour. So, I would say this is actually a recipe for some sort of peanut butter brownie.
Carolyn says
http://allrecipes.com/recipe/19160/worlds-best-peanut-butter-fudge/ Flour in this peanut butter fudge. 🙂
Cream cheese doesn’t belong in fudge because it gives it a particular tanginess that takes away from the real flavour. The peanut flour (which, may I point out, is simply ground peanuts and hence…really just like peanut butter?) does not change the flavour profile.
However, you do what you gotta do. I am happy with what I do and with what I say.
Diane Alise says
Amen to that!!! Love your blog, adore your recipes and your generosity in sharing them to help others like me on a low carb lifestyle
Melissa says
Do you think using coconut oil instead of peanut butter powder would set up fine, in the fridge? Would that make it more fat bomb inspired versus a fudge?
Carolyn says
Possibly. I think if you want to keep it in the fridge, the consistency matters less.
Melanie says
This sounds MARVELOUS DARLIN ! Cant wait to try it ! Thanks for all you do. I have your first book and have pre-ordered the 2nd one. YEAH ME !!!
Amy Hendrickson says
Is there any chance this could work with almond, cashew or coconut milk instead of heavy whipping cream. I am not 100% dairy free as I use a little butter but I try my best to avoid all other dairy to feel my best. Thank you.
Carolyn says
Full fat coconut milk will work but the others won’t have a high enough fat content to make it set. Even with coconut milk, it may be a little thin but you can thicken it with some cocoa powder.
kayla says
can you use an alternate sweetner? i can not find swerve anywhere.
Carolyn says
Where do you live and what can you find?
Pramita says
I live in a country that has difficulties in finding proper low carb ingredients, so finding peanut flour is like trying to find a needle in a haystack :p
Do you think almond flour can substitute? Or maybe best if i just skip it? Thanks in advance 🙂
Carolyn says
Almond flour isn’t as fine as peanut flour. You might be able to skip it but it won’t set quite as well so be prepared to keep it in the fridge at all times.
Angie says
How long can this keep in the fridge ??
Carolyn says
As long as your ingredients aren’t about to go bad, it can last for over a week.
Ashley says
Can I use PB2 powder instead of flour?
Carolyn says
I hear that it works but it may have some added sugars…
Penny says
Absolutely the best sugar free fudge recipe ever! Consistency was exceptional! I can’t gush about it enough. My daughter and her friends (college aged) enjoyed it too! Making a double batch this time. Thank you!
Carolyn says
Wow, glad you liked it so much!
Fallon says
I have to start by saying that you’re by far my favorite low carb blogger to pull recipes from. Ive been doing keto for about 6 months and I can’t tell you how many meals and treats I’ve enjoyed because of you. That being said, I was so geeked to see you had a peanut butter fudge recipe, as I’d been craving it. Once again, I was blown away. I did use pb2 instead a peanut flour because that’s what I happened to have. Worked perfect! Like I mentioned, I have been using your recipes for about half and year but this is the one that really got me excited to write a review. Thank you so much for making your amazing and so darn tasty recipes free for everyone to enjoy!
Carolyn says
Glad it hit the spot!
Sara says
This was so, so, so good. My husband has been whining all week now that we’ve gone keto but this completely shut him up. He was thrilled. Thank you!
Carolyn says
Glad to hear it!
Kate says
Is there a naturalpeanut butter that does not separate? Seems like all the no stir ones have palm oil in them. Not sure if that is an ok ingredient. Do you use a particular brand? Thanks.
Carolyn says
Hi Kate… I like Justin’s and yes, it has palm oil but it’s sustainably sourced. Unfortunately, it’s also unsalted so I have to add a pinch to my recipes when I use it.
The O Organics No Stir PB from Safeway is also very good. It’s just peanuts and salt. NO idea how they get it so creamy and not separating since those are the only two ingredients…
Robyn Harris says
Awesome!!! My family is going to love this fudge! Thank you so much, Carolyn! I love your recipes, your stories, your tattoo and your beautiful face! Many thanks for sharing your healthy recipes. You are very much appreciated! 💕
angela says
I just bought some justins pb and when i opened it, it had tint bits of unground peanuts all throughout. I didnt use it but had some creamy wild friends pb and used that since very smooth but a bit thinner thsn justins. Is justins usually very smooth???
Carolyn says
Well that’s too bad. The Justin’s I’ve had it pretty creamy! I have an unopened jar down in my pantry. Fingers crossed that they haven’t changed their method.
Sandra says
So so good…and so quick to make too! I stored half in the refrigerator due to only two of us enjoying it and so far still fabulous texture with no recrystalization-yay! I did a quick scan looking for a basic chocolate fudge recipe made this same way with collagen and found your (dairy-free) coconut milk one that takes 30+ minutes on the stove….is a quicker (basic) chocolate version of this recipe even possible? (personally, I’m not opposed to the addition of dairy). Thanks again for this great recipe.
Raquel says
Cannot wait to make this! So delicoius!
Patricia Crossley says
Absolutely delicious!!!! Shared with a keto friend and she said the recipe is a homerun. 😉Thank you for sharing it.
Carolyn says
So glad to hear it!
Estelle says
A mix of 50/50 xylitol and erythritol worked well and is my fudge firm. The texture and taste is spot on. Thank you, everybody in my house loves it!
Marisa says
This is ridiculously good, it tastes exactly like the peanut butter fudge I get at the sweet shop in Savannah! I can’t believe it’s keto, it’s so delicious. And no cooling effect from the Swerve. My kids gobbled it up.
Carolyn says
So happy to hear that!
Mary Spicer says
Second amen from me. Geez these are free recipes she’s sharing!
Kathy Cooke says
Dessert doesn’t get any easier than this! I measured the ingredients in grams using my kitchen scale. I made sure the heat was on the lowest setting to keep the butter from separating, and the mixture got quite thick, almost like taffy after whisking in everything and actually turned out of the saucepan in one, big, spreadable hunk. Delicious!
Katie says
Looks so delicious! Can’t wait to try this one with my family.
wilhelmina says
Oh yeah, this fudge is right up my alley! It is the perfect treat and I can’t stop eating it!
Stephanie says
These were fantastic, great recipe!
Marisa says
Easily my favorite low carb dessert yet. I can’t tell this from regular peanuy butter fudge.
Sarah Leblanc says
So yummy, we love it, and I love how easy to make it was. I may add some melted chocolate on top next time!
Jenny says
Delicious as usual!!!! Thank you Carolyn!!!
Chuck says
The only fudge I’ve ever made does not have to be refrigerated to become firm. However, I’ve never tried to make sugar free fudge. Does this recipe HAVE to be refrigerated for it to set? Does it HAVE to be stored in the refrigerator too or can it be left in a sealed container on the counter? My fudge keeps well like that.
Carolyn says
it does need to be refrigerated to set but after that, it’s fine on the counter. Unless you live in a super hot climate!