If you love classic fudge but want to keep carbs in check, this version hits the sweet spot. It’s rich, creamy, and full of chocolate-peanut butter flavor, without the sugar crash. You only need a handful of pantry staples and about 10 minutes of hands-on time.
The rest is just chilling. This is an easy treat for weeknights, holidays, or whenever you want something sweet that won’t derail your goals.
Low Carb Chocolate Peanut Butter Fudge - Rich, Creamy, and Surprisingly Simple
Ingredients
- Natural peanut butter (no sugar added) – creamy works best for a smooth texture.
- Unsalted butter or refined coconut oil – for richness and structure.
- Unsweetened cocoa powder or dark cocoa powder – for deep chocolate flavor.
- Powdered erythritol, allulose, or monk fruit blend – powdered form dissolves smoothly.
- Heavy cream or coconut cream – adds moisture and helps the fudge set softly.
- Vanilla extract – enhances both chocolate and peanut butter.
- Fine sea salt – a pinch brightens the flavors.
- Optional add-ins – chopped peanuts, sugar-free chocolate chips, flaky sea salt, or a swirl of almond butter.
- Equipment – 8x8-inch pan, parchment paper, small saucepan, whisk, rubber spatula.
Instructions
- Line the pan. Press parchment paper into an 8x8-inch pan, leaving overhang on two sides so you can lift the fudge out later. This makes slicing much easier.
- Warm the base. Add 1/2 cup unsalted butter (or coconut oil) and 1 cup natural peanut butter to a small saucepan. Set over low heat. Stir gently until melted and fully combined. Don’t let it simmer or boil.
- Whisk in cocoa and sweetener. Remove from heat. Sift in 1/3 cup unsweetened cocoa powder to prevent lumps. Add 1/2 to 2/3 cup powdered low-carb sweetener, to taste. Whisk until smooth and glossy.
- Add cream and flavor. Whisk in 1/4 cup heavy cream (or coconut cream), 1 teaspoon vanilla extract, and a pinch of fine sea salt. The mixture should be thick but pourable. If it’s too thick, add a splash more cream; if too thin, whisk in 1–2 more tablespoons cocoa or a bit more powdered sweetener.
- Taste and adjust. Dip a spoon to taste. Adjust sweetness and salt to your preference. Remember it will taste slightly less sweet when cold, so lean a touch sweeter than you think.
- Optional add-ins. Fold in 1/4 cup chopped peanuts or a few tablespoons of sugar-free chocolate chips if you like crunch or extra chocolate dots.
- Pour and level. Scrape the mixture into the lined pan. Smooth the top with a spatula. If you want, sprinkle the surface with flaky sea salt for contrast.
- Chill to set. Refrigerate for at least 2–3 hours, or until firm enough to slice. For fastest setting, place it in the coldest part of your fridge. Freezing for 30–45 minutes also works, but keep an eye on it.
- Slice and serve. Lift the fudge out using the parchment overhang. Use a sharp knife to cut into 1-inch squares. Wipe the knife clean between cuts for neat edges.
Why This Recipe Works
This fudge uses a smart combo of healthy fats, cocoa, and a zero-sugar sweetener to get that classic texture and taste. The peanut butter brings body and creaminess, while butter or coconut oil adds a silky finish.
A touch of vanilla rounds out the flavor so it tastes like real fudge, not a “diet” treat. Best of all, it sets beautifully in the fridge and slices cleanly into neat squares.
By melting everything gently and whisking well, you avoid grainy texture and get a smooth, truffle-like bite. It’s the kind of treat that feels indulgent, yet stays low in net carbs.
What You’ll Need
- Natural peanut butter (no sugar added) – creamy works best for a smooth texture.
- Unsalted butter or refined coconut oil – for richness and structure.
- Unsweetened cocoa powder or dark cocoa powder – for deep chocolate flavor.
- Powdered erythritol, allulose, or monk fruit blend – powdered form dissolves smoothly.
- Heavy cream or coconut cream – adds moisture and helps the fudge set softly.
- Vanilla extract – enhances both chocolate and peanut butter.
- Fine sea salt – a pinch brightens the flavors.
- Optional add-ins – chopped peanuts, sugar-free chocolate chips, flaky sea salt, or a swirl of almond butter.
- Equipment – 8×8-inch pan, parchment paper, small saucepan, whisk, rubber spatula.
Step-by-Step Instructions
- Line the pan. Press parchment paper into an 8×8-inch pan, leaving overhang on two sides so you can lift the fudge out later.
This makes slicing much easier.
- Warm the base. Add 1/2 cup unsalted butter (or coconut oil) and 1 cup natural peanut butter to a small saucepan. Set over low heat. Stir gently until melted and fully combined.
Don’t let it simmer or boil.
- Whisk in cocoa and sweetener. Remove from heat. Sift in 1/3 cup unsweetened cocoa powder to prevent lumps. Add 1/2 to 2/3 cup powdered low-carb sweetener, to taste.
Whisk until smooth and glossy.
- Add cream and flavor. Whisk in 1/4 cup heavy cream (or coconut cream), 1 teaspoon vanilla extract, and a pinch of fine sea salt. The mixture should be thick but pourable. If it’s too thick, add a splash more cream; if too thin, whisk in 1–2 more tablespoons cocoa or a bit more powdered sweetener.
- Taste and adjust. Dip a spoon to taste.
Adjust sweetness and salt to your preference. Remember it will taste slightly less sweet when cold, so lean a touch sweeter than you think.
- Optional add-ins. Fold in 1/4 cup chopped peanuts or a few tablespoons of sugar-free chocolate chips if you like crunch or extra chocolate dots.
- Pour and level. Scrape the mixture into the lined pan. Smooth the top with a spatula.
If you want, sprinkle the surface with flaky sea salt for contrast.
- Chill to set. Refrigerate for at least 2–3 hours, or until firm enough to slice. For fastest setting, place it in the coldest part of your fridge. Freezing for 30–45 minutes also works, but keep an eye on it.
- Slice and serve. Lift the fudge out using the parchment overhang.
Use a sharp knife to cut into 1-inch squares. Wipe the knife clean between cuts for neat edges.
How to Store
- Refrigerator: Store in an airtight container for up to 2 weeks. Keep layers separated with parchment to prevent sticking.
- Freezer: Freeze for up to 3 months.
Wrap tightly and place in a freezer-safe container. Thaw a few minutes at room temperature before eating for the best texture.
- Room temperature: Not ideal. The fudge may soften too much, especially in warm kitchens.
Why This is Good for You
This fudge focuses on healthy fats and lower carbs, helping you stay satisfied without a sugar spike.
Peanut butter provides protein and fiber, while cocoa brings antioxidants and deep flavor. Using a zero-sugar sweetener keeps net carbs in check, making it a smart choice for low-carb or keto-leaning plans.
Compared to traditional fudge, you’re skipping corn syrup and loads of sugar. You still get that indulgent bite, but with better blood sugar stability and longer-lasting fullness.
Pitfalls to Watch Out For
- Using chunky peanut butter. It can create an uneven texture.
If you want crunch, add chopped nuts at the end instead.
- Not sifting cocoa or sweetener. Lumps can make the fudge grainy. Sifting helps it stay smooth.
- Overheating the mixture. High heat can cause separation or a greasy finish. Keep the heat low and stir gently.
- Wrong sweetener type. Granulated sweeteners don’t dissolve as well.
Use a powdered low-carb sweetener for best texture.
- Skipping salt. A pinch of salt sharpens flavors and balances sweetness. Don’t omit it.
- Cutting too soon. If it hasn’t set, you’ll get smears and soft edges. Chill fully for clean squares.
Variations You Can Try
- Almond Twist: Swap peanut butter for almond butter and top with sliced almonds.
- Mocha Fudge: Add 1–2 teaspoons instant espresso powder to the cocoa for a coffee-kissed bite.
- Crunch Factor: Fold in chopped roasted peanuts or pecans for texture.
- Double Chocolate: Stir in sugar-free chocolate chips and a drizzle of melted sugar-free chocolate on top.
- Coconut Dream: Use coconut oil and coconut cream, then sprinkle toasted unsweetened coconut over the top.
- Sweet-Salty: Finish with flaky sea salt for contrast and a gourmet look.
- Spiced Fudge: Add a pinch of cinnamon and a tiny dash of cayenne for warmth and a subtle kick.
FAQ
Can I use powdered peanut butter?
It won’t work as well here.
Powdered peanut butter lacks the fat that helps the fudge set and taste rich. Stick to natural peanut butter or try almond or cashew butter.
What sweetener is best?
Powdered allulose gives the smoothest, least cooling taste. Powdered erythritol or a monk fruit–erythritol blend also works, but can have a slight cooling effect.
Avoid liquid sweeteners only, as they can make the fudge too soft.
My fudge is too soft. How do I fix it?
Whisk in a bit more cocoa powder or a tablespoon of powdered sweetener, then chill again. You can also pop it in the freezer for 20–30 minutes before slicing.
Next time, reduce the cream slightly.
My fudge is too firm or crumbly. What went wrong?
It may need more moisture or gentle heat to smooth. Return it to a warm pot and whisk in a splash of cream until glossy.
Chill again to set.
Can I make it dairy-free?
Yes. Use refined coconut oil (neutral flavor) instead of butter and coconut cream instead of heavy cream. The texture stays rich and the flavor remains balanced.
Is this recipe keto-friendly?
Yes, as long as you use a keto-approved powdered sweetener and unsweetened peanut butter.
Keep portions in mind, since calories add up quickly with nut butters and fats.
Do I have to refrigerate it?
Yes. This fudge holds its structure best when cold. At room temperature, it can soften and lose those clean edges.
Can I add protein powder?
You can, but add just 1–2 tablespoons of a neutral or chocolate low-carb protein powder.
Too much can make it chalky. Adjust cream as needed to keep it smooth.
Wrapping Up
This Low Carb Chocolate Peanut Butter Fudge gives you all the classic fudge vibes with none of the sugar overload. It’s easy to make, sets beautifully, and stores well, so you’ll have a go-to treat ready whenever cravings hit.
Keep the ingredients on hand, whisk it up in minutes, and enjoy a square or two when you want something sweet that still supports your goals. Simple, satisfying, and seriously delicious.