This 4-ingredient keto peanut butter fudge is a game changer. This recipe is simple to make, low in carbohydrate and so darn tasty! A gluten-free and keto-friendly treat this good is hard to come by!
What I Love About This Recipe
This Keto Peanut Butter Fudge is so, so simple! I love that it only requires a few ingredients: butter, peanut butter, low glycemic sweetener and salt. It also only has 2 grams of net carbs per serving which makes this sweet treat fit in to any diet.
How To Make Low Carb Peanut Butter Fudge
- Melt butter in sauce pan over medium heat. Once the butter is melted, add the sweetener and stir with rubber spatula until the mixture simmers. Continue to let the mixture brown and thicken. Once it becomes sticky and golden brown, remove from heat. This usually takes around 7-8 minutes.
- Add the peanut butter and salt once the pot is no longer on the stove. If you add the peanut butter while it is still cooking it will not turn out. Stir together until everything is smooth and incorporated.
- Scoop the mixture into the wells of a silicone mini muffin pan or a bread pan lined with wax paper. Place pan in freezer for at least 15 minutes or until set.
Ingredient Notes
Sweetener
I used a erythritol/monk fruit blend in this recipe. I like the blend because it does not have as much of a cooling effect as straight erythritol. You are welcome to substitute erythritol if that is your preference.
Peanut Butter
If you don't know now that I am partial to a few select brands of peanut butter, where have you been? My top choices are Laura Scudder's, Adam's, Smucker's Natural, or Santa Cruz Organics. These brands have a super peanut-y, toasty flavor and are a little more salty which I love.
Use whatever peanut butter you want, but definitely a brand that contains only peanuts or peanuts and salt.
Butter
Get the good stuff! Getting grass-fed dairy is 100% worth the money. Grass-fed dairy is richer in fat-soluble vitamins like vitamins A, E and K2.
Vitamin A plays an important role in skin, vision, reproductive and immune system health. Vitamin E acts as an antioxidant. But, the most important factor is the vitamin K2.
Vitamin K2 supports bone and cardiovascular health, and is not found in high quantities in grain-fed cattle. The cattle get K1 from the grass and covert it to the form K2, when dairy cows are not fed grass they do not get the K1 in their diet.
The important benefit of K2 in conjunction with calcium is that it increases the utilization and binding of calcium. Excessive calcium that is not utilized in the body has been shown to cause calcification of the soft tissue, including arteries. Because K2 activates calcium binding proteins, it prevents excess calcium from floating around in the blood stream.
In addition, this type of dairy is higher in omega-3 fatty acids and lower in pro-inflammatory omega-6's.
Like I said, 100% worth it. Especially for full-fat dairy!
How To Store This Fudge
This fudge is a "freezer fudge" meaning it is not meant to be kept at room temperature. Store this fudge in an airtight container in the fridge or freezer.
I keep mine in the freezer and allow 5 minutes for the fudge to soften at room temp before I eat it!
This fudge will stay good in the freezer, if sealed properly, for at least 1 month.
Recipe Tips
Do Not Mix Everything In At One Time
Browning the butter with the sweetener is crucial. If you add the peanut butter in before the mixture get sticky and thickens, the texture will be off.
Do Not Cook The Peanut Butter
Similar point as above. Remove the sweetener-butter mixture from the heat before adding the peanut butter. If the peanut butter cooks the fudge will become rock hard.
Related Recipes
- Keto Copycat Reese's Cups
- Low Carb Pecan Sandies
- Keto Shortbread Cookies
- Flourless Peanut Butter Cookies
Did you try this Keto Peanut Butter Fudge recipe? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Keto Peanut Butter Fudge
Equipment
- Silicone mini muffin tin
- Rubber Spatula
- Pot
Ingredients
- ½ cup Butter Grass-fed
- ½ cup Granulated erythritol and monk fruit sweetener
- 1 cup Peanut butter Unsweetened
- ¼ tsp Salt
Instructions
- Melt butter in pot over medium heat.
- Add sweetener and stir with rubber spatula until the mixture browns and thickens. Once the mixture becomes sticky and golden brown, remove from heat. This should take about 7-8 minutes.
- Add the peanut butter and salt once the pot is no longer on the stove. If you add the peanut butter while it is still cooking it will not turn out. Stir together until everything is smooth and incorporated.
- Scoop the mixture into the wells of a silicone mini muffin pan. Place pan in freezer for at least 15 minutes or until set.
- Store fudge in freezer in an airtight container. Allow to thaw for 5 minutes at room temp before enjoying.
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