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–+ servings
three pieces of keto peanut butter fudge stacked

Keto Peanut Butter Fudge

Becky
You can make this rich, creamy keto peanut butter fudge using only five ingredients that most keto kitchens have on hand. This recipe is perfect for sharing.
5 from 15 votes
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Prep Time 5 minutes
Cook Time 1 minute
Additional Time 6 hours
Total Time 6 hours 6 minutes
Course Desserts
Cuisine American
Servings 24 pieces
Calories 90 kcal

Equipment

8 x 8 baking pan
8 x 8 baking pan

Ingredients
  

  • 1 cup creamy sugar-free peanut butter no sugar added, or natural no sugar added
  • ½ cup 1 stick butter (salted and unsalted work)
  • 2 teaspoons vanilla extract
  • 1 cup Swerve powdered confectioners'
  • ¼ teaspoon salt omit if using salted butter or salted peanut butter

Instructions
 

  • Line an 8-inch square baking pan with parchment paper. Leave enough at the top to help you remove the fudge from the pan after it has set.
  • Add the peanut butter and butter to a medium mixing bowl. Cover the bowl and microwave for a minute at a time, until the butter is melted.
  • Remove the bowl from the microwave and add the vanilla and salt. Stir until the mixture is well combined. The bowl will be hot.
  • Add the sugar-free powdered sweetener and stir until completely combined.
  • Transfer the peanut butter fudge into your prepared pan, smoothing the top with the back of a spatula or spoon. Cover and chill for at least 6 hours or overnight.
  • To cut the fudge, lift the parchment paper with the fudge out of the pan and place it on a cutting board before cutting into squares.
  • Store in an airtight container in the refrigerator for up to a week. Store in the freezer for up to three months.

Video

Notes

  • Do not use a mixer. Simply mix everything by hand, it doesn't take very long. Using any electric mixer will add a lot of unwanted air bubbles.
  • Use dairy-free butter to make this fudge dairy-free.
  • Use a powdered sugar free sweetener. Granulated sweeteners don’t work well in this recipe.
  • Stove top Directions: In a medium sauce pan, melt peanut butter and butter together over medium heat. Then follow the remaining steps above.
  • It will last up to 2 weeks in the refrigerator. Freeze up to 6 months. Best to cut it before freezing and place in an airtight container.

Nutrition

Serving: 1pieceCalories: 90kcalCarbohydrates: 2.5gProtein: 2.5gFat: 10gSodium: 29mgFiber: 0.5gSugar: 1.5g
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