Keto Peanut Butter Fudge (2024)

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by Annie Holmeson Oct 20, 2019 (updated Jan 22, 2024) 39 comments

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4.48 from 257 ratings

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Ultra creamy, three-ingredient Keto Peanut Butter Fudge that is only 2 net carbs per slice!

My favorite Keto Peanut Butter Fudge has only three ingredients and takes just a few minutes to make. This ultra creamy fudge has a caramel base that adds a rich flavor you will love! Once you make the keto caramel, just stir in peanut butter, freeze and top with a little sea salt for a decadent keto holiday dessert! For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!

The ultra low carb count makes this fudge a great keto snack. This could also be called a keto fat bomb. A ketogenic diet is a low-carb, high fat diet. When on keto your primary energy source is fat, so people often add fat bombs to their diet to meet their quota or add a little boost. Fat bombs can be sweet or savory they must be low in carbs and high in fat.

Ingredients in Keto Peanut Butter Fudge

This low carb peanut butter fudge recipe has three ingredients:

butter
swerve brown sugar sweetener
peanut butter

You will find this recipe has the best flavor and results with butter and the brown sugar swerve. If you swap those for granular Swerve it will lack the same rich caramel flavor that the brown sugar version provides.

However it will still be sweet and delicious, just not quite the same. You definitely can switch the peanut butter for a different nut butter, just make sure it is a low carb/no sugar added version to keep your carbs at bay.

Can You Have Peanut Butter on Keto?

Yes! For this recipe, any peanut butter will work so long as it’s not one of the high-carb versions that contain extra honey or sweeteners.

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How to Make Keto Peanut Butter Fudge

This keto-friendly peanut butter fudge couldn’t be simpler to make! Here are the basic steps:

In a sauce pan, melt the butter and add brown sugar.
Stir continuously until sugar dissolves and it begins to simmer and a thick brown caramel begins to form.
When the sauce is thickened and looks like caramel remove from heat and stir in the peanut butter until melted.
Line a loaf pan with wax paper and carefully pour the fudge into the pan.
Freeze until completely set.
Peel the wax paper away from the fudge and slice.
Top with sea salt as desired.

How to Store Keto Fudge

After slicing I find these store best in an air tight container in the freezer. Simply set them out one at a time for a few minutes to allow them to thaw. When thawed just a bit they melt in your mouth!

Tips for Making Low-Carb Peanut Butter Fudge

For added flavor, add 1 teaspoon vanilla extract to the keto fudge.
I like to slice the loaf of fudge into three long, skinny rows, then slice the long rows into 7 chunk-size pieces.
If stored in the freezer, this keto-friendly peanut butter fudge will last up to 3 months.

More Keto Desserts:

Keto Cheesecake Brownies
Keto Lemon Bars
Keto Cranberry White Chocolate Macadamia Nut Cookies
Keto French Silk Pie
Keto Fruit Pizza

Get the Recipe:Keto Peanut Butter Fudge

Cook: 6 minutes mins

Chill Time: 30 minutes mins

Total: 36 minutes mins

Yield: 21

Author: Annie Holmes

Ultra creamy, three ingredient Keto Peanut Butter Fudge that is only 2 net carbs per slice!

4.48 from 257 ratings

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Ingredients

▢ 8 tablespoons butter, 1 stick
▢ 1/2 cup brown sugar swerve sweetener
▢ 1 cup peanut butter
▢ 1 teaspoon vanilla extract, optional

Equipment

▢
Swerve Sweetener, Brown Bundle, 12 oz pack of 2

Instructions

Heat a medium size sauce pan over medium heat. Melt butter, then add brown sugar. Stir continuously until sugar dissolves and it begins to simmer and a thick brown caramel begins to form. This usually takes 6-8 minutes for me. (see video below)
When the sauce is thickened and looks like caramel remove from heat and stir in the peanut butter and vanilla extract (if using) until melted.
See Also
Chocolate Peanut Butter Pinwheel Fudge - The Recipe Rebel Truffle Dessert Using Sweetened Condensed Milk Easy Brownie Mix Cookies (Made With Just 3 Ingredients!) - Unsophisticook EASY 3-INGREDIENT CAKE MIX COOKIES
Line a loaf pan with wax paper and carefully pour the fudge into the pan.
Freeze 30 minutes or until completely set.
Peel the wax paper away from the fudge and slice. (I slice the loaf into three long skinny rows, then slice the long rows into 7 chunk size pieces.)
Top with sea salt as desired.
Store in freezer.

Notes

Net carbs are 2.2 g per slice

Serving: 1 slice, Calories: 112kcal, Carbohydrates: 2.7g, Protein: 2.8g, Fat: 10.7g, Cholesterol: 11.6mg, Sodium: 52.9mg, Fiber: 0.5g, Sugar: 1.3g

Did you make this recipe?Please leave a star rating and review below!

Dessert Easy Easy Keto Recipes Gluten Free Keto Desserts Snacks Sweets

by Annie Holmes on Oct 20, 2019 (updated Jan 22, 2024)

39 comments Leave a comment »

About the Author

Annie Holmes

Annie is the gluten-free blogger behind Maebells that has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, connect with her on Twitter, Facebook, Google+ and Pinterest.

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39 comments on “Keto Peanut Butter Fudge”

Brandy O'neill — October 21, 2019 @ 2:09 pm Reply
Love how quick and easy this is to make! I see myself making this often!
Sara Welch — October 21, 2019 @ 3:30 pm Reply
These look like little bites of heaven! The perfect cure for my sweet tooth; yum!
Demeter — October 21, 2019 @ 5:28 pm Reply
These look like the perfect little treat to satisfy my sweet tooth.
Vik — October 22, 2019 @ 12:03 am Reply
So delicious, best peanut butter fudge I’ve had in a while!
Chrissie Baker — October 22, 2019 @ 3:36 am Reply
Oh yum! I have never made fudge, but it’s always been one of my favorite desserts! Can’t wait to try this! Might have to make for Thanksgiving!!! Thanks!
Erin | Dinners,Dishes and Dessert — October 22, 2019 @ 5:33 am Reply
These sound delicious! Dangerously good…
Catalina — October 22, 2019 @ 8:02 am Reply
I love peanut butter flavor! These look so delicious!
See Also
Baked Honey BBQ Popcorn Chicken - Sally's Baking Addiction
- Dee — November 9, 2023 @ 12:56 pm Reply
  I spread melted lilys dark chocolate on top and froze. So good!!!!!
  - Annie Holmes — November 15, 2023 @ 6:54 pm Reply
    Sounds delish!
Linda — October 23, 2019 @ 2:31 pm Reply
Delicious!
Valorie — January 19, 2020 @ 2:45 am Reply
Do you pack the swerve brown sugar like you do regular brown sugar when you measure it?
- Annie Holmes — January 19, 2020 @ 9:57 am Reply
  Hi Valorie, yes I do. I hope you enjoy!!
Carol Brown — January 19, 2020 @ 11:54 am Reply
Can I use the Monkfruit Golden in place of the Swerve?
- Annie Holmes — January 19, 2020 @ 5:14 pm Reply
  Hi Carol, I have not tested that in this recipe but I believe it would work. I hope you enjoy!
TRACY A TOTTY — January 19, 2020 @ 2:34 pm Reply
Where is the video?
- Annie Holmes — January 19, 2020 @ 5:15 pm Reply
  Tracy, it is in the center of the post and in the recipe card. If you cannot see it you will need to turn off your ad blocker.
Iris Unger — January 19, 2020 @ 5:02 pm Reply
Husband and Son love this !! Can I use regular brown sugar ? I’m not fond of Truvia or Swerve ?
- Annie Holmes — January 19, 2020 @ 5:17 pm Reply
  Hi Iris, I’m so glad! I have not tried it with regular brown sugar but I believe that would work if you aren’t concerned with keeping it keto. I hope you enjoy! 🙂
Valorie — January 20, 2020 @ 5:53 am Reply
First time that I made this I cooked the sauce too long and it had a burnt taste.?. I still ate them though they weren’t bad! I am going to try this recipe again with almond butter and I will keep it at 6 to 8 minutes?? thanks for this recipe, they are delicious even with a slight burnt taste ?!!
Imogene clark — February 1, 2020 @ 1:37 pm Reply
How many carbs in each piece?
- Annie Holmes — February 1, 2020 @ 2:44 pm Reply
  Hi Imogene, the complete nutrition information is listed right below the recipe
Suzanne — February 7, 2020 @ 2:46 pm Reply
Looking forward to giving these a try. Does it matter what kind/type of peanut butter I use? Is something like Jiff or Peter Pan okay?
- Annie Holmes — February 10, 2020 @ 10:11 am Reply
  Yes that works just none of the high carb versions that add extra honey and sweeteners 🙂
Julie Schwemm — February 16, 2020 @ 12:47 pm Reply
This is the best peanut butter fudge I have ever had. Also the easiest fudge to make! Bravo!!
nancy mayo — February 23, 2020 @ 11:33 am Reply
Does it have to be Brown sugar Surve or can I substitute white ?
- Annie Holmes — February 23, 2020 @ 12:01 pm Reply
  For this recipe I do not recommend a substitute
Michaela — July 22, 2020 @ 12:04 pm Reply
Can’t wait to try these! I have LOVED all the recipes I’ve tried so far & LOVE the meal plans. Your site has single handedly made my transition to Keto so easy! Thank you!
Kim — August 3, 2020 @ 12:27 pm Reply
Would this work to make, break up small and mix in low carb homemade ice cream?
Shanna — December 23, 2020 @ 4:12 pm Reply
Turned out awesome! I used truvia brown sugar but followed the recipe exactly… super excited about this quick, simple, and easy recipe! Thanks for sharing!
Pam — March 2, 2021 @ 7:06 pm Reply
Made this with Lakota Golden Monkfruit And my husband and I love it!! Thank you!
Lorna — March 21, 2021 @ 6:14 pm Reply
About my tenth time of making this. We love it. I love how simple it is to make. I wish I had words to describe how it tastes when you just take a bite and it starts to melt a little in your mouth. Pure peanut butter delight! Thank you for sharing this!
Natalie — April 16, 2021 @ 10:13 am Reply
These are by far the best keto dessert I’ve had so far! I’d make these every day if I could, lol.
Lura Camardello — April 29, 2021 @ 8:01 am Reply
Unsalted or salted butter! Thank you!
- Annie Holmes — April 29, 2021 @ 8:39 am Reply
  Lura, I’ve used both with excellent results, it is your preference.
Breelee — November 2, 2021 @ 3:07 pm Reply
Hi, I plan on making this for my family!! Question…where did you buy your enameled saucepan for this recipe?!? Is it Le Creuset?!? Thank you 😊
Miranda — December 20, 2022 @ 3:23 pm Reply
Could I add keto cocoa powder? Do you think this would still work or would it be too dry to hold together? Also, when and how much would you maybe recommend adding?
Bill — January 29, 2023 @ 12:03 pm Reply
I can’t get the consistency correct with the Swerve and butter. First time I had the heat higher but it wouldn’t thicken up. Second time over lower heat and it was thicker but the fudge ended up grainy. This third time I kept on medium heat, I kept it there for a long time and it smells like I over cooked it. It never did thicken up. I just put them in the freezer but I don’t think they are going to turn out well. Any pointers on the heat? They taste great. Thank you.
- Annie Holmes — January 30, 2023 @ 7:44 am Reply
  Hi Bill, I just use medium heat in this recipe and it only requires a few minutes of cook time. Perhaps you can watch the recipe video and it may help.
Lorry Norton — January 30, 2024 @ 10:46 pm Reply

looks fabulous! I think I’ll add maple flavoring instead of the vanilla.