3 Ingredient Sugar-Free Peanut Butter Fudge
This easy 3 Ingredient Sugar Free Peanut Butter Fudge is low carb, keto and dairy free! With very simple ingredients, a peanut butter lover can enjoy a delicious treat for just 3 net carbs!
Sugar Free Peanut Butter Fudge
If I could eat peanut butter and chocolate every day I most certainly would.
I don’t, but I’d love to be able to be…… you know that girl…….eat whatever she desires, doesn’t exercise, stays perfectly tiny, has a few babies, slims down without even trying……yeah, you have someone in your life like that just as we all do, am I right?
I’ve never been blessed to have a skinny frame. I’ve never been able to eat whatever I’ve wanted without consequences. I’ve had to work off every.single.pound of pregnancy weight. 3 times.
Oh before babies I was able to lose weight effortlessly. I remember being fed up at 22. Being overweight and unhappy. Hating living in my own skin. I had just graduated college. I weighed 159 pounds on my 5 foot 2 and 1/2 inch frame.
I was ready and I went for it for the first time with a healthy life style change. I exercised and ate nothing in between meals. I could still eat whatever I wanted, sugar included and in 6 months I was down to 124 pounds.
But I was also 22. I am maintained that weight for 7 years before the first baby.
That was then, this is now. And being 43, it’s a lot harder to lose without a concentrated effort. And as time has gone on, I’ve come to realize the things that worked to lose weight after my 3rd baby 9 years are not helping me working for me now. Bodies do change over time. I’ve come to the conclusion my body at this age needs a whole lot less carbs to see the scale move where I want it.
That’s where this recipe comes in.
If I’m cutting carbs to lose weight I need healthy fats to keep me satiated so I don’t turn to carbs. Hence, comes in the FAT BOMBS! Just a small piece is enough to make you feel satisfied!
Is Peanut Butter Keto?
Traditional peanut butter fudge is not keto friendly so those of you who are keto dieters will need to avoid because of the high carbs and sugar. But my healthy fudge recipe is keto friendly using peanut butter that does not contain any added sugars.
But my healthy fudge recipe is keto friendly using peanut butter that does not container any added sugars. You want to make sure you purchase natural peanut butter that doesn’t contain anything but peanuts and maybe salt. You could make your own homemade peanut butter, but it’s easy enough to find store bought without sugars, just be sure to read the nutritional information label.
How to Make Peanut Butter Keto Fudge
Ingredients
You only need 3 ingredients for this fudge plus a couple of optional ones if you so choose. Natural peanut butter, coconut oil and unsweetened almond milk makes the base of this keto fudge recipe.
Even without cream you will be amazed how this makes for a creamy peanut butter fudge. A sugar-free sweetener is completely optional as is vanilla extract. There are plenty of keto sweeteners on the market, but I don’t recommend some for this recipe.
For instance, I would not recommend using a granular low carb sweetener as it will make gritty fudge and won’t be smooth. When I want a sweet taste in a keto dessert, but not the bulk, I use vanilla stevia in mine. Monk fruit sweetener is also a great option in liquid form or use a low-carb confectioners or powdered sweetener.
Please see my Sweetener Guide & Conversion Chart for more specifics recommendations.
Directions
Slightly melt or soften the peanut butter and coconut oil together in the microwave or low heat on the stove.
Add this to your blender and add the rest of the ingredients.
Blend until combined.
Pour into a prepared pan lined with parchment paper. 8 by 5 loaf pan.
Refrigerate until set, about 2 hours.
If using chocolate sauce, whisk ingredients together and drizzle over fudge after it’s been set. Once set you can lift out of the pan onto a cutting board and slice into servings.
Best if kept refrigerated because at room temperature they do melt easily.
Keto Fudge
This is one of those recipes that you need in your life.
Sharing food is good, but keeping a secret stash of this in the fridge for when a craving hits is sometimes how you need to play this game.
Easy Keto Recipes
Here are some other fudge recipes you might like: Chocolate Peanut Butter Protein Fudge, Chocolate Fudge Protein Bars, Maple Coconut Refrigerator Fudge, Salted Caramel Cashew Fudge, and one of my favorites, White Chocolate Coconut Fudge!
Can I add chocolate and make keto chocolate fudge?
You don’t need to add a sugar-free chocolate sauce drizzle, but of course I did. I’m a lover of chocolate ya know.
You could add in some sugar-free chocolate chips into the batter or melt some and swirl it into the batter.
As far as losing weight and eating peanut butter and chocolate like this fudge, well, the hardest part is if you can handle a piece a day without overindulging in more than that, then by all means knock yourself out.
Or just enjoy some on the weekend for a little indulgence. Whatever makes you happy friends.
But for only 3 grams of net carbs and a good amount of healthy fat from the coconut oil and peanut butter, just a piece will be completely satisfying.
And you will be smiling and thanking me in each creamy fudge bite!
Nutrition information is without optional chocolate sauce.
One more thing! I was called out on the fact that there are more than 3 ingredients here so I must respond to that by saying, I did not count salt as it can be left out for lower sodium and not needed unless you peanut butter is unsalted.
Stevia is completely optional and many of you may choose no sweetener at all and the chocolate sauce is optional as well. So technically it might look like more than 3 ingredients, but the main 3 are all you really need to make this fudge. The end.
How to Store Peanut Butter Fudge
It’s best to store this keto peanut butter fudge in an airtight container in the refrigerator for up to a week. You can also freeze for up to 2 months.
3 Ingredient Sugar-Free Peanut Butter Fudge
3 Ingredient Sugar-Free Peanut Butter Fudge
Ingredients
- 1 cup unsweetened peanut butter
- 1 cup coconut oil
- 1/4 cup unsweetened almond milk
- optional: pinch salt only if your peanut butter is unsalted
- vanilla liquid stevia optional or sweetener of choice to taste
Optional Topping: Chocolate Sauce
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut oil melted
- 2 tablespoons Swerve confectioners or sweetener of choice
Instructions
- Slightly melt or soften the peanut butter and coconut oil together in the microwave or low heat on the stove.
- Add this to your blender and add the rest of the ingredients.
- Blend until combined.
- Pour into a parchment lined 8 by 5 loaf pan.
- Refrigerate until set, about 2 hours.
- If using chocolate sauce, whisk ingredients together and drizzle over fudge after it’s been set.
- Best if kept refrigerated.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I was wondering about a substitute for the almond milk. If I used whipping cream for instance, would I use the same amount as the almond milk? I want to make this today, but had to discard my am because it was old.
I just read back a few comments and saw where Cypriene said she used whipping cream. I’m going to try it!
Made these with chocolate topping and gave some to a friend. We both loved it. Making more again today. Thanks for this great recipe!
Happy you liked them!
I made a few adjustments; I only added 1 tsp sweetener, I used Splenda. I also added 1/4 cup heavy whipping cream. I didn’t put anything on top! It’s really good! Also, just to let everyone know, make sure you don’t add salt if your pb already has salt, it will come out super salty! Thanks so much for the recipe! I’m going to wrap these up in parchment paper, along with some other sweet treats, and put them in a nice box with a bow and give them to my mom for Mothers Day!
Can I use liquid coconut oil, or does it need to be the solid type?
I used the solid and melted it.
Been trying to find something to curb my sweet tooth/carb craving since starting keto and this is perfect. Thank you!
Love the recipe! Tastes amazing. Is the nutrition info including the topping?
Thanks!
Thanks, no it’s optional so not included.
Can you please clarify the servings/serving size for me? above it says serves 12. I assume that means that the recipe yields 12 servings and the serving size is 2 pieces (24 total pieces from this recipe?). Sorry if this is a stupid question… just confused. Thanks!
You’re right. Serves 12, serving size 2 so that makes a total of 24 pieces.
thank you!
I had the be exact same question. Glad you asked. Was just going to seek clarification.
I’m going to try this recipe it sounds really good and I love the no sugar. I have been using Stevia, since 2012 and won’the use anything else. I would like more of ur receipts.
I’m all about intensity, especially with flavor: I would punch it up by adding some of that dry peanut powder that’s found in stores now, what is it called? PB1 or something? And since it is a defatted peanut meal, it won’t contribute much to the macro nutritional content. Consequently, it may also help with the consistency issues some seem to be experiencing here, as that stuff is a moisture MAGNET. More so than even coconut flour! I dare you to take a spoon of the PB powder just like you would out of a regular PB jar, it will positively weld your mouth right shut ha ha ?
I used half the coconut oil, and melted some cocoa butter in to equal the amount of coconut oil in the recipe. Also, sprinkled some Lily’s sugar-fee dark chocolate chips on top. I CAN’T make this again anytime soon because I couldn’t stay away from it. It was DELICIOUS. Thanks so much for the recipe!
Thank you!
Hi, is the nutritional information per whole recipe or per serving size?
per serving
If this serves 12 and a serving is 2 pieces, I assume that you should cut the fudge into 24 pieces? The number of total pieces is needed for nutritional calculation of the serving…
mine separated…did I blend it too long? I still stuck it in the fridge…even if I have to eat with a spoon it is amzingly delish!
I know this sounds weird, but I added 1T turmeric and a pinch of black pepper. You can’t taste them, and they are so good for inflammation. I had previously made turmeric gummies and all the turmeric settled toThe bottom and tasted nasty.
Any reason not to use whole milk? I’m more concerned about it being edible than how this changes it nutritionally.
No problem at all. I have some dairy issues so I always go for unsweet almond milk.
I could really use a gluten free dairy free yogurt pretzel recipe does your website have one
no sorry
I made these tonight and let me just say YUMMMMMY! They came out perfectly and I will be hiding them from my husband lol!!!
LOL and thank you!!
My peanut butter and coconut oil were liquid but I heated them together some and put them in the blender to whirl with the other items. I used 1 tsp of powdered Stevia and 5 tbps of honey (as I didn’t have liquid Stevia) , along with the almond milk and a tsp of vanilla. The oil separated from the peanut butter and it taste awful and I love natural peanut butter. What should I have done different?
The Coconut oil I used was Spectrum Organic Coconut oil Unrefined. and the it said Perfect for Skin an Hair Care…it doesn’t say anything about cooking with it….The ingredients say 100% mechanically (expeller) pressed unrefined organic coconut oil. No added preservatives or fragrance. Should I have used this for cooking?
No that sounds like a good one to use.
If the oil and peanut butter were all ready softened you might not have needed to heat them together which could have caused more separation. Stirring it together or using a hand mixer might have been enough to combine all the ingredients and quickly pour into the dish. I did work quickly when I made this as it can separate with continued whirring in the blender. Sorry about that. If it didn’t taste good it was most likely you didn’t add enough sweetener to your liking. What kind of peanut butter was it?
Oh no, this is what happened to mine. Peanut butter separated into a glutinous mess 🙁
Sorry that happened. Sounds like the peanut butter and coconut oil were too hot perhaps. Hopefully just placing the mixture into the fridge would help it combine, stir it again or blend again once it’s slightly cooler.
Mine did not thicken and it was in the refrigerator for 5 hrs. What can I do?
I’ve made this many times !!! So good
Thanks Jeff!
What kind of unsweetened peanut butter did you use? Where did you get it? I cannot find sugar free peanut butter anywhere. The only option I can find is reduced sugar.
Mimi, get natural peanut butter. You can find it at health food stores, Whole Foods, etc. Or online. I have Meridian, comes in as large as 1kg tub, so it’s great for recipes. Has only one ingredient: peanuts. Nothing added, no sugar or even salt. Delicious. Others have just peanuts and salt. I haven’t tried this recipe yet but natural peanut butter is sooooo good, I bet you’ll never go back to the mass market stuff.
Smuckers Natural is available at Walmart. Only ingredient is peanuts.
In the U.S. Adams brand peanut butter is usually available with only salt added. Or some stores like Winco have machines that grind peanut butter for you from peanuts. You can also make own peanut butter in blender with peanuts and oil.
I love Laura Scudders peanut butter. No sugar. Ralphs grocer also has a great natural peanut butter. Most markets have the “natural” peanut butters.
Aldi carries sugar free PB these days. It’s really good stuff.
I just made this and sweetened it with English toffee stevia. I also sprinkled some unsweetened coconut shreds on the bottom for some crunch. It’s incredible! Thank you!
Love that idea!
Would you mind sharing how much toffee Stevia you used?
Can you use veg oil. My heart doctor has advised not to use coconut oil.
I don’t think so. Vegetable oil doesn’t harden or solidify. You might need to look at some of my other fudge recipes.
Sorry honey, but your doc doesn’t keep up with the times… coconut oil helps your heart… research it yourself and see… 🙂
Could you put cocoa in it to make chocolate-peanut butter fudge? Would the consistency be off? How much would you suggest? Anyone have a suggestion for a brand of least-coconut tasting coconut oil?
Sorry I’ve not tried adding cocoa to it, can’t say for sure what the consistency would be.
is it very liquidy ? I don’t need to put it in a blender it is so runny., will cooling bring it back to solid like you show in your pictures?
Yes once in the fridge it solidifies.
While I appreciate the recipe I felt it tasted like greasy coconut flavored peanut butter not fudge. Sorry….