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Low Carb Chocolate Peanut Butter Fudge - Rich, Creamy, and Surprisingly Simple

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 16 servings
Ingredients Method

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.