Sometimes you just need something creamy and sweet. This keto peanut butter fudge hits the spot every time. It is smooth, rich, and completely sugar-free. You can whip this up in just five minutes. It is perfect for a quick healthy reset during the week.
Why This Recipe Is a Winner
This recipe is a winner because it uses five simple ingredients. You probably have them in your pantry right now. It is perfect for a healthy reset when cravings hit. There is no baking required at all. Your family will love the rich peanut flavor. It feels like a total indulgence without the sugar crash.
Simple Method
Making this treat is incredibly simple. You just melt the butter and peanut butter together. Then you whisk in the sweetener and vanilla. It comes together in one pan. Even beginner cooks can master this keto peanut butter fudge. It is almost impossible to mess up.
Ingredients You’ll Need
These pantry staples create a decadent treat without any fuss.
- 1 cup creamy natural peanut butter (unsweetened)
- 1/2 cup unsalted butter
- 1/2 cup powdered erythritol sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Step-by-Step
- Line an 8×4 inch loaf pan or an 8×8 inch square pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, combine the creamy peanut butter and unsalted butter.
- Stir the mixture continuously with a whisk until the ingredients are fully melted and the texture is smooth.
- Remove the saucepan from the heat immediately to avoid scorching the oils.
- Add the powdered erythritol, vanilla extract, and sea salt to the mixture.
- Whisk vigorously until the sweetener is completely incorporated and the mixture is glossy and lump-free.
- Pour the fudge mixture into the prepared pan and spread evenly using a silicone spatula.
- Refrigerate for at least 60 minutes or until the fudge is firm and completely set.
- Lift the set fudge out of the pan using the parchment paper edges and slice into 16 equal squares.
Best Ways to Enjoy It
Slice these into small, bite-sized squares. They are very rich and satisfying. Serve them cold right from the fridge. They pair beautifully with a hot cup of coffee. This is a great low-carb treat for your afternoon break. Set them out on a plate for a cozy night in.
Storage & Reheating
Keep your keto peanut butter fudge in an airtight container. It stays fresh in the fridge for one week. You can also freeze it for up to three months. To eat, let it sit out for five minutes. This helps it reach the perfect creamy texture. Do not leave it on the counter too long.
Tips for Best Results
- Use powdered sweetener for a perfectly smooth texture.
- Don’t skip the sea salt to balance the richness.
- Whisk the mixture vigorously to get a glossy finish.
- Line your pan with parchment for easy removal.
- For the holidays, add a festive sprinkle on top.
- Avoid grainy textures by using natural creamy peanut butter.
Ways to Switch It Up
- Stir in sugar-free chocolate chips for a classic combo.
- Sprinkle extra sea salt on top for a savory twist.
- Add crushed peanuts for a crunchy version.
- Use almond butter for a paleo-friendly option.
Common Questions
Can I use granulated sweetener?
It might make the fudge feel a bit grainy. Powdered sweetener blends much better into the creamy base. You can pulse granulated sweetener in a blender first.
How do I know when it’s done?
The fudge should feel firm to the touch. It usually takes about one hour in the fridge. If it is still soft, give it more time.
Will kids eat this?
Yes, kids love the familiar peanut butter flavor. They won’t even know it is sugar-free. It is a great lunchbox treat.
I hope this creamy treat brightens your fall afternoons. Give it a try and let every bite satisfy your sweet tooth. Happy cooking!
— Alex
Ingredients
- 1 cup creamy natural peanut butter (unsweetened)
- 1/2 cup unsalted butter
- 1/2 cup powdered erythritol sweetener
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Instructions
- Line an 8x4 inch loaf pan or an 8x8 inch square pan with parchment paper, leaving an overhang for easy removal.
- In a medium saucepan over low heat, combine the creamy peanut butter and unsalted butter.
- Stir the mixture continuously with a whisk until the ingredients are fully melted and the texture is smooth.
- Remove the saucepan from the heat immediately to avoid scorching the oils.
- Add the powdered erythritol, vanilla extract, and sea salt to the mixture.
- Whisk vigorously until the sweetener is completely incorporated and the mixture is glossy and lump-free.
- Pour the fudge mixture into the prepared pan and spread evenly using a silicone spatula.
- Refrigerate for at least 60 minutes or until the fudge is firm and completely set.
- Lift the set fudge out of the pan using the parchment paper edges and slice into 16 equal squares.
