You will love this Keto Peanut Butter Fudge Recipe
The only way you won’t go crazy for this Fudge Recipe is if you simply don’t like peanut butter. But if you are here reading this I bet you love peanut butter and plan on making this easy to make Keto Peanut Butter Fudge Recipe. You will absolutely love it and you will not be able to eat just one. With just 79 calories per serving, you can certainly indulge in a couple.
Ingredients you will need for this Easy Keto Peanut Butter Fudge Recipe:
How to make Keto Peanut Butter Fudge
DOES PEANUT BUTTER FUDGE NEED TO BE REFRIGERATED
CAN YOU FREEZE PEANUT BUTTER FUDGE
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Easy Keto Peanut Butter Fudge Recipe Below:
Keto Peanut Butter Fudge
- 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
- Line an 8x8 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.
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.
Cynthia Murdoch says
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
Sue Pelland says
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!
Cecelia Mercer says
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
Kristin K Leclaire says
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
Cecelia Mercer says
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.
Julie Greig says
Hello, could you please include the amounts for the ingredients of this yummy recipe?
How much butter, erythritol etc.
Hi Julie. If you scroll all the way down all the ingredients are included.