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This peanut butter fudge is easy and made with simple and readily available ingredients. They are soft creamy and ready in less than an hour.
If you love fudge and also love peanut butter, then you will love this easy low-sugar and low-carb option for my easy peanut butter fudge recipe. They are soft, creamy, and flavorful, they will melt in your mouth and you will be tempted to reach for seconds. Perfect as a snack or treat, these peanut butter fudge will be loved by kids and adults. With just 79 calories per serving, you can certainly indulge in a couple.
Summary
- Simple recipe: Doesn’t call for a whole lost of ingredients that you have to make a trip to the store for.
- Tasty: They are packed with flavor. You will love them they are so good.
- Easy to make: Making fudge is easy and this recipe for peanut butter fudge will be ready in under an hour.
Ingredients you will need
- Natural no-stir peanut butter (about 1 jar): you may also use almond butter
- Butter: needed for the fudge. It will give it that creamy and unique texture.
- Powdered Erythritol: for a low-carb and less sugar option. you can use other sugar of your choice.
- Vanilla Extract: to give it a bit of flavor.
- Salt Omit if butter is salted
- Fresh and roasted Peanuts Chopped to top the fudge with. If you do not have any, then just skip.
- Flaked sea salt for topping: This is also optional.
How to make homemade peanut butter fudge
- Line an 8×8 inch pan with parchment paper both ways for easy removal.
- In a small pot, stir the peanut butter, butter, and vanilla over low-medium heat until melted and smooth.
- Remove from heat and add in the powdered erythritol and salt. Stir until incorporated.
- Transfer to the prepared pan. Top with peanuts. Chill in the freezer for 30 minutes before cutting into 36 cubes and serving.
- Sprinkle with flaked sea salt if desired. Store in an airtight container in the refrigerator.
Frequently asked questions
Yes. Peanut butter fudge can be frozen for up to 6 months. As long as they are wrapped properly a placed in a freezer-safe container.
Peanut butter fudge can stay in a cool dry place on your kitchen counter for a few days. They will last in the fridge for a good 2 weeks and they can also be frozen for up to 6 months.
It all depends on the recipes you are using to make the fudge. Most recipes for peanut butter fudges will be made with naturally gluten-free ingredients like butter, peanut butter, and sugar. This recipe is gluten-free.
Storage Recommendations
Place the peanut butter fudge in a sealed container in the fridge for up to 2 weeks. You may also freeze them for up to 6 months. I would recommend you individually wrap each one with plastic wraps and place them in a freezer-safe container before freezing.
Recipes you may also like
- Almond Butter Fudge
- No-Bake Brownie Protein Bites
- Blueberry Lemon Bread
- Lemon Blueberry Ricotta Pancakes
- Chocolate Covered Banana Pops
- Strawberry Parfait
- Peanut Butter Jelly Stuffed French Toast
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Peanut Butter Fudge
Equipment
- sauce pan
- 8 by 8 pan
Ingredients
- 1 1/2 Cup Natural no-stir peanut butter , (about 1 jar)
- 1/4 Cup Butter
- 3/4 Cup Powdered Erythritol
- 1 Tsp Vanilla Extract
- 1/8 Tsp Salt, Omit if butter is salted
- 3 Tbsp Peanuts, Chopped
- Flaked sea salt for topping
Instructions
- Line an 8×8 inch pan with parchment paper both ways for easy removal.
- In a small pot, stir the peanut butter, butter, and vanilla over low-medium heat until melted and smooth.
- Remove from heat and add in the powdered erythritol and salt. Stir until incorporated.
- Transfer to the prepared pan. Top with peanuts. Chill in the freezer for 30 minutes before cutting into 36 cubes and serving.
- Sprinkle with flaked sea salt if desired. Store in an airtight container in the refrigerator.
Notes
- Serving size will depend on the size of the fudge and how small you cut them.
- I got about 36 pieces. You can make them bigger or even smaller.
- You may use almond butter.
- Low carb fudge option by using erythritol, which can be swapped with any sugar of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instead of a powdered sweetener can allulose be substituted? If so do you know the conversation?
You should be able to use allulose. I haven’t tested it out so I am not 100% on this. But if I were to give it a go I would use the same amount.
Great substitute for the real thing. I used bocha sweet powdered sugar. No aftertaste.
Thanks or the substitute suggestion.
I made this. It is spectacular
So glad you liked it Jennifer
This recipe was so easy and it is delicious! I followed Kristin’s tip and instead of peanuts on top, I put some Lily’s Dark Chocolate Baking Chips and it does taste like a Reese’s! So yummy! Thanks Rena and Kristin! I’m sure I will be making this again,
So glad this worked for you. That does sound like a great idea!
I’m really looking forward to trying this. The two recipes I’ve tried called for a whole stick of butter and the natural peanut butter which makes the fudge have grease floating on top and it never gets hard. I’m hoping yours will be the answer to my prayers.
Let me know how they turn out for you.
Can these be made dairy free? Would you maybe use ghee or coconut oil in place of the butter? I’m craving peanut butter fudge so bad but I’m dairy free. thanks!
Hi. You can use Unrefined coconut oil
So easy and good! Instead of peanuts on top, I actually put keto chocolate chips (Lily’s dark chocolate chips) on top, and it was like eating a Reece’s. Thanks for satisfying my sweet tooth!
Yay. So glad it worked for you and you liked it.
So yummy, ty 🙂
Thanka for the feedback Lisa!
The texture turned out amazing!!!! Even right out of a deep freezer, the fudge maintained its soft texture! Really great recipe, and I will be making these for forever from now on. I’ve got my whole family hooked, thank you!!!!!!!
Thank you. Glad you liked it
Hi. Can I substitute Splenda or Stevia for the Erythritol?
Hi Martin. Yes you can
I usually use a combination of Monkfruit w/erythritol and then Kobacha. I whir them up in my coffee grinder and make powered sweetener. I also toss in a couple of tablespoons of Splenda to round out the sweetness.
Hello, could you please include the amounts for the ingredients of this yummy recipe?
How much butter, erythritol etc.
Thank you
Hi Julie. If you scroll all the way down all the ingredients are included.