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    Home » Gluten Free » Keto Peanut Butter Fudge

    Published: Jan 16, 2021 · Modified: Jun 19, 2024 by Carolyn

    Keto Peanut Butter Fudge

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

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    Titled image of a stack of Keto Peanut Butter Fudge.

     

    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!

    Titled image of keto peanut butter fudge cut into squares on a wooden cutting board

    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 ½ 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 brick of keto peanut butter fudge being cut into squares

    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 ¼ cup to ⅓ cup powdered sweetener.

    FYI that Perfect Keto offers all of my readers 15% off with code ALLDAY15

    Squares of keto peanut butter fudge in a white bowl with a plaid orange napkin and a bowl of peanuts

    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 ¼ 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!

    Close up shot of a bowl of sugar-free peanut butter with a bite taken out of one square.

    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
    A small cutting board piled with sugar free peanut butter fudge and roasted peanuts.

    Keto Peanut Butter Fudge

    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!
    4.99 from 66 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: easy peanut butter fudge, keto peanut butter fudge
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Chill time: 1 hour hour
    Total Time: 10 minutes minutes
    Servings: 15 servings
    Calories: 178kcal

    Ingredients

    • 1 cup unsweetened creamy peanut butter (add a pinch of salt if it's unsalted)
    • ½ cup butter
    • ½ teaspoon vanilla extract
    • ¾ cup powdered Swerve Sweetener
    • ⅓ cup collagen peptides (see notes)
    US Customary - Metric

    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.

    Video

    Notes

    If you would prefer not to use collagen, you can add another ¼ cup to ⅓ cup Swerve Confectioners. 
    Nutrition Facts
    Keto Peanut Butter Fudge
    Amount Per Serving (1 piece)
    Calories 178 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Carbohydrates 3.9g1%
    Fiber 0.9g4%
    Protein 8.3g17%
    * Percent Daily Values are based on a 2000 calorie diet.
    14.4K 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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    Comments

      4.99 from 66 votes (12 ratings without comment)

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      Recipe Rating




    1. Mare Haugen says

      August 17, 2024 at 6:20 pm

      5 stars
      Hey Carolyn, how I wish you were my neighbor. I am so impressed with all your recipes and read 99 percent of your recipes…. umm… maybe 95%. I need Lasik surgery and have a hard time seeing… good thing I learned to type while I still had good vision.

      Am hoping, once I get my surgery and start feeling human again, I can read recipes and bake, even fry or roast something, anything. It’s been quite awhile. Unfortunately, my other half likes to make non-keto food and unfortunately, I love to eat so have failed to lose even ounces I think. No need to reply… I’m just trying to type again.

      Reply
      • Carolyn says

        August 17, 2024 at 6:47 pm

        If you were my neighbor, I would definitely cook and bake for you! 🙂 Good luck on your surgery.

        Reply
    2. Todd Flister says

      July 28, 2024 at 11:01 am

      is this mixable/bake-able with keto brownies?

      Reply
      • Carolyn says

        July 29, 2024 at 1:07 pm

        https://alldayidreamaboutfood.com/keto-peanut-butter-brownies/

        Reply
    3. Cherie says

      July 19, 2024 at 1:03 pm

      Oh my goodness! I just made this and sooooo yummy….just licking the spatula! Can’t wait for the finished product. Thanks for feeding my addiction 🥰

      Reply
    4. Bluej says

      July 19, 2024 at 11:03 am

      Could I use whey protein powder instead of collagen? There’s always some ingredient I don’t have on hand. Thanks!

      Reply
      • Carolyn says

        July 19, 2024 at 2:44 pm

        I wouldn’t suggest it, to be honest. It’s likely to become gritty or not dissolve well. You can follow my instructions for skipping the collagen…

        Reply
    5. Judy Karg says

      July 16, 2024 at 11:07 am

      5 stars
      Made this last night and love it! After heating mixing, seemed too sweet and a little grainy. After a night in refrigerator tasted smooth and delicious. Please keep your fantastic recipes coming, appreciate all your hard work!

      Reply
    6. Samantha says

      May 28, 2024 at 3:23 pm

      could u make this just chocolate fudge

      Reply
      • Carolyn says

        May 28, 2024 at 5:44 pm

        Please search “fudge” on my website and you will find my recipe for basic keto fudge.

        Reply
    7. Michele Maramarco says

      May 25, 2024 at 5:52 pm

      5 stars
      thank-you for the recipe, very Easy,great snack,delicious.

      Reply
    8. Julie says

      May 08, 2024 at 11:00 am

      5 stars
      Super easy to make, but not a strong enough PB taste for me, with the sweetness overwhelming the PB. I make the filling for the Keto PB Easter Eggs, chocolate free, stuffing the dough into silicone candy molds which pops out beautifully after freezing. https://alldayidreamaboutfood.com/peanut-butter-eggs-low-carb-and-gluten-free/#recipe That recipe has much more PB taste and we eat that like fudge. Perhaps the peanut flour improves the PB taste, and it is less overwhelmingly sweet. I simplified the process of this recipe by gently microwaving the butter and PB rather than heating on a stove. Also used a silicone loaf pan without any wax paper or greasing, and it worked beautifully, as silicone products always do for me with LC baking. Your recipes are always appreciated!

      Reply
    9. Lutrecia says

      April 28, 2024 at 11:53 pm

      I have not been able to print the recipes from your page for a while… I can print from other pages, just wondering what the problem is on this site…Thank you

      Reply
    10. Donna Yates says

      April 01, 2024 at 8:49 pm

      5 stars
      I’ve been traveling in my motorhome for the past 3 months. I try to stick to simple recipes due to storage and space constraints. I made this recipe today but I only had almond butter. That being said, I could have eaten the entire recipe! Simply delicious!!

      Reply
    11. Angela says

      March 04, 2024 at 8:22 pm

      Hi, I used to make this fudge all the time and love it! Even make it as gifts. However, I just made a batch with the ‘new’ powdered swerve and this time the end results was a bit chalky and had some whitish spots all over the top after it cooled in the fridge. Before cutting it after an hour it looked fine with no white spots and was more creamy. This never happened before and the only thing that was different was the new swerve…..has anyone else noticed anything like this? I remember when I was stirring the mixture after I added the sweetener, it seemed like the swerve was just not dissolving all the way like it did before, and I stirred and stirred what seemed like forever. When poured it in the pan, it never really completely smoothed out as it always had before. Taste is still great but I miss it being more smooth and moist.

      Reply
      • Carolyn says

        March 05, 2024 at 8:31 am

        That’s good to know… I have not tried this recipe with the new Swerve.

        Reply
        • angela says

          March 05, 2024 at 8:52 am

          OK, I will see if I can order the original powdered swerve from amazon and try again.

          Reply
    12. Lori says

      January 25, 2024 at 11:57 am

      5 stars
      I made old fashioned peanut butter fudge for a church function and made this recipe for myself. My husband, who usually hates my sugar free version of anything, could not tell the difference. I refuse to make it again because I ate the whole batch in 2 days! It was so good I couldn’t stop eating it.

      Reply
      • Carolyn says

        January 25, 2024 at 6:23 pm

        Thanks so much! I have to save it for when I NEED to share it. 😉

        Reply
    13. Suzanne says

      December 18, 2023 at 5:14 am

      Hi Carolyn, my version ended up dry and crumbly after the addition of collagen and powdered sweetener and I wanted to ask if you might have any thoughts. I used 1/2 cup butter and 8 oz of Kroger natural peanut butter which contained only peanuts and salt and I poured off a small amount of extra oil on top. I used metric measurements for the sweetener and collagen. I used a powdered monk fruit/erythritol blend and for 3/4 cup I used 90 g (as this conversion seemed more appropriate for powdered sweetener) and 50 g for the 1/3 cup of collagen peptides (Ancient Nutrition Multi-collagen). My butter and peanut butter step looked like yours in the video, but after adding in the sweetener and collagen, my mixture was very dry and paste-like. I added some water (I know butter or coconut oil would have been better but water was fast) to be able to stir and spread into the loaf pan. I thought the color of my mixture was darker and that maybe I overheated the PB/butter, but then watching your video, my mixture looked the same as yours and I used very low heat. So I am a bit stumped and thought I would reach out if you had any thoughts. Love your site!

      Reply
      • Carolyn says

        December 18, 2023 at 9:16 am

        Well that sounds disappointing. It really seems like it didn’t have enough oil so I think removing the extra oil could have contributed to the problem. But what other ingredients, if any, does your sweetener and your collagen have? If they have some additives, that also could be part of it.

        Reply
    14. Randi vicente says

      December 02, 2023 at 3:41 pm

      5 stars
      I’m addicted. It’s absolutely delicious!

      Reply
    15. Elaine Cole says

      November 24, 2023 at 12:27 pm

      I made this recipe again but with pecan butter and chocolate. It was wonderful! Thanks Carolyn!

      Reply
    16. Pete S says

      November 21, 2023 at 10:37 pm

      5 stars
      Amazing. Great for a PB fix. Almost too sweet, but maybe since I haven’t had anything sweet for 3 months it may seem.a but extreme.

      Reply
    17. Billie Coleman says

      November 20, 2023 at 7:22 pm

      Do you use the peanut butter flavored collagen or unflavored?

      Reply
      • Carolyn says

        November 20, 2023 at 9:27 pm

        I just used unflavored but you could certainly do the peanut butter.

        Reply
    18. Anthony says

      July 23, 2023 at 11:37 pm

      I have the same Costco peanut butter only the oil is already mixed in. Does that matter?

      Reply
      • Carolyn says

        July 28, 2023 at 6:24 pm

        Should be fine!

        Reply
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