Chocolate Peanut Butter Fudge
For everyone who likes peanut butter and chocolate, this easy Chocolate Peanut Butter Fudge is delicious and low in carbs! And this is a recipe for freezer fudge, so it’s extra easy to make.
This new recipe for Peanut Butter Fudge can help you get that chocolate + peanut butter fix without too many carbs. And this is a recipe for freezer fudge; have you ever tried making that? It has the creamy chocolate flavor that makes fudge so appealing, but it’s made by simply combining the ingredients and chilling it in the freezer for a short time. And there’s a big chocolate eating holiday this month, in case you need a reason to try making some fudge!
Of course, if you see a dessert recipe on my site, you know it has to be easy to make! (I’m not someone who loves to spend time in the kitchen baking treats, that’s probably obvious.) It did take Kara and I a couple of attempts to perfect this recipe into something I wanted to share with you, but we loved the final result for a fudge recipe that’s low-carb, Keto, dairy-free and gluten-free!
When we tested the recipe, we learned that you need liquid Monkfruit for a recipe like this where the was no liquid ingredients to help to dissolve the sweetener, and this was my first time using that type of liquid sweetener. And we experimented with the proportions a bit and added some sugar-free maple syrup as well until we had Peanut Butter Fudge we thought was really good. Hope you will try it if you like those flavors!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- natural peanut butter, preferably Adams 100% Natural Peanut Butter (affiliate link)
- Coconut Oil (affiliate link)
- Cocoa Powder (affiliate link)
- Liquid Monkfruit Sweetener (affiliate link)
- Sugar-Free Maple Syrup (affiliate link)
- sea salt
Can you make the the Peanut Butter Fudge with chunky peanut butter?
The inspiring recipe used creamy peanut butter. But I’m a chunky peanut butter fan and that’s the kind I always have on hand, so I tried a batch using partly smooth and partly chunky peanut butter and loved it. I think I would love it made with all chunky peanut butter too. But if you don’t like nuts in general in fudge you’ll probably prefer the smooth peanut butter.
What adds the chocolate flavor to the Chocolate Peanut Butter Fudge?
We used ordinary Cocoa Powder (affiliate link) to add just enough perfect chocolate flavor to this fudge recipe.
What brand of natural peanut butter did I use?
I’m a huge fan of Adams 100% Natural Peanut Butter (affiliate link) and that’s what I used for this recipe. But any natural peanut butter that doesn’t have added sugar will be fine.
What kind of liquid sweetener did we use?
We used Lakanto Liquid Monkfruit Sweetener for this recipe. I am guessing most kind of liquid sweetener will work, and I’m going to have you taste the batter to decide how much sweetener you want so you’ll be able to adjust it. But I don’t recommend granulated monkfruit or other granulated sweetener. We were really hoping that would work because so many people have it on hand, but the fudge made with granulated sweetener was definitely gritty in texture.
Does freezer fudge have to be stored in the freezer?
The answer to this is an emphatic yes! I learned that for sure when I had a piece of fudge sitting on a small plate next to me when I was reading. I got distracted by the book and when I looked up after I’d been reading for a while, the fudge had melted down into a pool of liquid. (I’m guessing you could put it back in the freezer and re-freeze, but I didn’t try it.)
How to Make Chocolate Peanut Butter Fudge:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Line a loaf pan with a parchment paper sheet (affiliate link).
- Melt coconut oil in the microwave until it liquefies.
- Whisk together peanut butter, coconut oil, cocoa powder, liquid Monkfruit, sugar-free maple syrup, vanilla, and a pinch of sea salt.
- Taste to see if you want a bit more sweetener or maple syrup and add more if desired.
- When it tastes sweet enough for you, pour into loaf pan and put in the freezer for 30 minutes to harden.
- Remove fudge from freezer and use parchment paper to lift out of the pan.
- Use a long sharp knife to cut into 18 pieces.
- Store pieces of fudge in the freezer in a container with a snap-tight lid.
Want more low-carb desserts with chocolate?
Check out The Best Low-Carb Chocolate Desserts to see treats with chocolate from Kalyn’s Kitchen and blogs around the web.
- 1 cup natural peanut butter (see notes)
- 5 T coconut oil
- 3 1/2 T cocoa powder
- 2 T Lakanto Liquid Monkfruit Sweetener (see notes)
- 2 T sugar-free maple syrup
- 1 tsp. vanilla
- pinch of sea salt (see notes)
- Line a 9 inch x 5 inch loaf pan with a parchment paper sheet (affiliate link). A half sheet will work perfectly for this. I haven't tried a slightly smaller loaf pan but I think it would work.
- Melt coconut oil for about 15-20 seconds in the microwave, just until it liquefies.
- Whisk together the peanut butter, coconut oil, cocoa powder, liquid Monkfruit, sugar-free maple syrup, vanilla, and a pinch of sea salt.
- Taste the mixture to see if you want a bit more sweetener or maple syrup and add more if desired.
- When it tastes sweet enough for you, pour the mixture into the loaf pan and put in the freezer for 30 minutes to harden. (I didn't cover it but you can if you like.)
- Remove fudge from freezer and use parchment paper to lift it out of the pan.
- Use a long sharp knife to cut fudge into 18 pieces.
- Store cut pieces of fudge in the freezer in a container with a snap-tight lid.
I tried the recipe with both smooth and chunky peanut butter. I used Adams 100% Natural Peanut Butter.
I haven't tried this with other liquid sweeteners but I am guessing they will work.
The salt doesn't dissolve much so I would use fine-grind sea salt if you have it.
This recipe adapted from The New Keto Friendly South Beach Diet (affiliate link), with quite a bit of experimenting by Kalyn and Kara.
Amount Per Serving: Calories: 129Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 64mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Chocolate peanut Butter Fudge is a good dessert option for any low-carb or Keto diet. Peanut Butter Fudge is probably a bit high in fat for the original South Beach Diet, but obviously fine for the new Keto version of South Beach. (The serving size is pretty small, so personally I wouldn’t worry about eating it for South Beach as an occasional treat, but some people might disagree.)