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This easy 3 Ingredient Keto Peanut Butter Fudge is low carb, sugar free and dairy free!
Eating Fat for Weight Loss
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.
Fat Bombs
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!
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.
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!
You don’t need to add this chocolate sauce drizzle, but of course I did. I’m a lover of chocolate ya know.
As far as losing weight and eating peanut butter and chocolate like this fudge, well, 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 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.
3 Ingredient Sugar Free Peanut Butter Fudge
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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
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Slightly melt or soften the peanut butter and coconut oil together in the microwave or low heat on the stove.
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Add this to your blender and add the rest of the ingredients.
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Blend until combined.
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Pour into a parchment lined 8 by 5 loaf pan.
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Refrigerate until set, about 2 hours.
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If using chocolate sauce, whisk ingredients together and drizzle over fudge after it's been set.
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Best if kept refrigerated.
Recipe Notes
Net Carbs: 3g
This recipe was first published in January 2015 and updated in July 2020 with new pictures and video.
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That looks fantastic! Such a rich little treat 🙂
thank you so much!
Can I use coconut cream instead of coconut oil? I tried it with coconut oil and it was yummy but I have a can of coconut cream just begging to be used.
I’ve not tried it so I’d love it if you would and come back and let me know how it worked in comparison.
Will try and let you know!
I made it with the coconut cream in the can, but not the liquid, and the fudge is delicious. I froze half the batch and tried that one. Yum. Not sure if that alters the nutrition.
Awesome thanks for coming back to share your results with that change!
Can I have the recipe? I’ve looked and can’t find step by step ingredients. Do you by chance have one for mint chocolate fudge?
Read this about the coconut cream. Thanks for sharing!
Brenda the serving size “2 pieses” is that an ounce piece? 2 ounce piece?
I cut a total of 12 pieces so it’s not by ounces, just 2 pieces.
wish I had a bite right now
I’m so excited to try this with Sunflower Seed butter (peanut allergy in my house.) I hope it works!!!
I’m wondering if this would work w/ SunButter…. I’m going to try it, my little one has a peanut allergy.
Yes…I wish I was one of those people too – especially being a food blogger, I’d love to eat anything and everything we make! This fudge looks delicious!
This peanut fudge looks amazing. I saw somewhere yesterday someone substitutes tahini whenever a recipe calls for peanut butter. 🙂
I love anything with peanut butter! I have to try this fudge…I bet I wouldn’t miss the sugar at all.
You think losing weight is hard NOW, wait ’til menopause—it becomes almost IMPOSSIBLE then because of the estrogen loss. Lower your carbs even more, watch your protein intake to avoid gluconeogenesis, and get more active if you aren’t already, and that should help you power past that menopause plateau. Meanwhile, lose it NOW while you still have some estrogen left–start solving those sweet cravings with L-glutamine instead of food.
Good morning…. You can keep your oestrogen levels up naturally by eating milled flax seed – in smoothies or in ‘bread’ recipes… 🙂
Good to know!
Do u mean to take L-glutamine to cut the sugar cravings? I need help with that so bad and if it works I’ll try anything! I bought a sugar blocker and it just made me feel awful and weird
I love peanut butter fudge but almost never make it because of the calories. Thanks so much for a healthy recipe I can now enjoy!
oooo I had no idea that you could even make fudge without tons of sugar! Looks so good!
I’m drooling, This looks sooooo good! Craving fudge all of a sudden…
It’s amazing what cutting out on sugar can do. I’ve been using a lot of sugar replacements lately and find that I really enjoy them. I’m going to try your recipe. It looks delicious! Who knew you could eat fudge and not feel guilty?
Thank you very much for the recipe! It looks fantastic. Definitely a must try.
Liz
healthyforgoodblog.blogspot.ca
Dear Brenda,i have a problem.I have the powerder stevia.Every time i try to use it in a recipe it taste so bad.I am a Diabetic and i’m always wanting sweets.tell me what im doing wrong . It is aways to sweet and has a after taste .then i have to chunk it. My husband thanks maybe using to much. i have used just a pinch and it still taste bad. Help
Eva, my experience is that powdered Stevia has a very bitter aftertaste. It can only really be useful in coffee or mixed with other sweeteners. Just a tiny bit is all you can really use without ruining the flavor of whatever you’re eating. I recommend erythritol and a product made with it, called Swerve. My diabetic uncle LOVES the peanut butter cookies I make for him with it. I hope this helps.
How much Swerve would you sub in this recipe? I don’t have liquid stevia, but I do have Swerve. I can attempt to guess, but I hate taking the risk!
Cut the recipe down to 1/4 and try it first, if you’re anxious about wasting ingredients.
It’s so sad that your body just doesn’t respond the way it did when it was younger. I miss carbs when I cut back and then I binge on them. I miss my younger metabolism and the fact that one push-up back in the day would give me washboard abs.
Thanks for this recipe. I just put it in the fridge! I sweetened it with 2 TBSP of Swerve. We’ll see how that turns out. I tasted it after every TBSP and I think 3 might be enough. 🙂
I doubled it and it tastes a bit oily. Can I freeze it?
Yes it can be frozen.
Fabulous, Fabulous recipe!!!! I used raw organic local honey as the sweetener and it was super yum.
Just tried making this with almond butter and coconut milk. Once I combined the warm oil & nut butter mixture with the coconut milk, the nut butter and coconut milk kind of curdled together creating a lumpy mush in a pool of oil. Definitely going to let it cool before combining next time…
Did you use your blender to combine it? The coconut oil does not need to be completely melted, just softened with the nut butter.
Looks delicious!
Could I use normal milk as well?
Does this work best with creamy or chunky peanut butter?
Mine was creamy.
used regular peanut butter but has been in the fridge for the whole afternoon and won’t set.. Any ideas?? Thanks
Might be the measurement of coconut oil you used. Try freezing it for a while.
Why is the sweetener listed as “optional”? It’s not optional. It just tastes like oily peanut butter if you leave the sweetener out.
That’s exactly what I got. Now I don’t know what to do with all this oily peanut butter bites ? Any suggestions?
Melt it on low heat on the stove, add sweetener and re-pour!
Try adding dates as sweetner
Can I use normal 1% milk to substitute the almond milk?
yes
i saw that someone used coconut milk- was that the firm bit of the coconut milk, or the solid bit, or both together. Sorry for the stupid question!!
While I appreciate the recipe I felt it tasted like greasy coconut flavored peanut butter not fudge. Sorry….
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.
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.
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… 🙂
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?
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’ve made this many times !!! So good
Thanks Jeff!
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 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!!
I could really use a gluten free dairy free yogurt pretzel recipe does your website have one
no sorry
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 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.
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!
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…
Hi, is the nutritional information per whole recipe or per serving size?
per serving
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!
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’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.
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.
Love the recipe! Tastes amazing. Is the nutrition info including the topping?
Thanks!
Thanks, no it’s optional so not included.
Been trying to find something to curb my sweet tooth/carb craving since starting keto and this is perfect. Thank you!
Can I use liquid coconut oil, or does it need to be the solid type?
I used the solid and melted it.
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!
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 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!
I can’t do coconut in any way shape or form. Is there something that I can substitute?
Probably best to look for a recipe that doesn’t contain coconut.
Would it work to substitute butter for the coconut oil? I don’t have coconut oil here right now. And butter has some qualities of solidifying like coconut oil has.
Hi Brenda,
I am type 1 diabetic and came across your blog when searching for sugar free dessert recipes. I love your recipes. I am not an experienced baker at all so I decided to start with this peanut butter fudge. My husband and I LOVE IT. I just wanted to know how long does it last in the fridge before it is not good to eat it anymore. Both of us are diabetic so even though we can eat this delicious treat we can’t exactly binge on it either. I am worried that we won’t finish it in time. Also, how long do these all natural nut butters last if stored in the fridge?
Thank you thank you, I can’t wait to try more recipes! My world is fun again!
I would suggest freezing it and thaw pieces each day you want some. In the fridge it will be good for at least a week. Glad you love it!
I made this fudge today and because it’s hot, the coconut oil may have been too soft. It set up just fine in the fridge, but it has an oily feel and taste to it. Did I use too much coconut oil?
I just made a batch of these fat bombs….I really enjoyed them. This is the tastiest treat I have had since starting the Keto process. It satisfied my hunger for hours and provided a fix for my sugar cravings without cheating.
You are a genius!
I am a baker and cook of all things sweet and savory, but 6 weeks ago was diagnosed with Late Adult onset Type 1 Diabetes 🙁 . Finding foods to satisfy my sweet tooth has been tough.
This fudge is crazy good! Not just from a diabetic standpoint but legitimately good!
I did something a little special; I bought the fresh ground peanut butter you can get a Whole Foods, Earthfare, etc. that really kicked up the flavor!
I see. So in 2 grams of porridge it has 29 grams of fat? That’s amazing.
Just switched my recipe plug in and there was a glitch, all my servings on every recipe converted to 1gram so i’ve got to manually fix over 600 recipes.
I recently bought some protein isolate powder that won’t blend into ANYTHING. It’s horrible. Like slightly chocolate sawdust. Well, I tried this recipe and threw in 2 scoops of the powder and about 1/3 cup stevia. Melted and whisked until smooth and then blended before pouring. Turned out great! Thank you!
I love how all the comments are about how good this looks and none about the results of making the actual recipe. Well I made it and hated it. Because of all the coconut oil they start to melt in a greasy fashion almost immediately. They weren’t tasty unless you enjoy eating bitter ice cubes. I wasted all those ingredients just to trash it. Yuck
My husband and grandson 8 years old loves this I have made it 3 this past month and woke up to a text saying I want fudge . I also enjoyed it ,no complaints from,my household . thank you god bless.
The chocolate drizzle sauce is AMAZING!
But I’ve made the fudge twice now and both times it somehow ended up tasting of butter… I did put semi-skimmed milk in instead of almond milk… but I didn’t think that should change it that much. Any thoughts on what it could be?
Thank you for the nutrition information – but how many servings is this considered. I saw two pieces – but how many servings per batch? Thank you!
12 servings for the whole batch, 1 serving is 2 pieces.
So my dad has type 2 diabetes and I wanted to make this and send it to him but as you said it is best if kept refrigerated but I was wondering if I froze it do you think it would stay cold enough to withstand travel for about 3 days in the mail?
This is incredible! I made it with half peanut butter and half almond butter as that’s all I had, and barely added any sweetener to the mix. I also halved the recipe, used 1/8 cup of regular whole milk (as I didn’t have any almond milk at hand), but still cut it into 12 pieces so each one was still only 1.3 grams of net carbs. Absolutely wonderful, this is going to become a regular thing! Thank you so much
is the 1cup of coconut oil using the liquid form or 1 cup of the solid form, melted?
Mine was solid but soft.
Any idea what would happen if I halved the coconut oil? Would it be too soft? Thanks!
I dont know where to post questions. I love sugar in mine but this is for my mom. She likes it sweet but is diabetic. So how much sweetner(truvia) would be good to make it taste like regular fudge?
I like using 2 tsp vanilla stevia which is sweet enough for me. I think best bet is is add sweetener of choice and taste it before pouring in pan and chilling.
Oh my goodness! I was sold when I saw your live post on IG last week…but last night I made a batch for my 2-year “ketovesary” treat today…! When I got up this morning to check it and go ahead and cut it, it was beautiful and set up so nicely…I still have not sampled it yet, other than a fingertip dip last night to check the sweetness…I’m still sold and cannot wait to enjoy this later…that’s if my tastebuds allow me to wait until later 🤪. Thank you so much for this and many other recipes. This is such an awesome treat without the unwanted added sugars as well as other unwanted ingredients.
Thank you!
Suszanne