Love keto desserts? Try keto chocolate mousse, keto peanut butter cookies, keto cheesecake, and keto brownies. This sugar-free fudge recipe comes together with little prep time and makes for the perfect low-carb, creamy, rich chocolate fudge. Inspired by my 2 ingredient peanut butter fudge, I skipped the layering process and instead mixed the two. The results speak for themselves: Thick, creamy fudge loaded with peanut butter flavor and gooey chocolate.
Why I love this recipe
Full of flavor. This fudge is proof that low carb desserts can taste just as good (or better) than the real thing. Diet-friendly. Made with no heavy cream or sugar, it’s a vegan, gluten-free, and keto-friendly treat. It’s quick and easy. There’s no baking required, so you can have this fudge chilling in the fridge in less than 5 minutes. Everyone will love it. I can’t tell you how many times I’ve made this fudge recipe for my friends, and they’ve never been able to tell it’s sugar-free!
Ingredients needed
Peanut butter– Smooth and drippy with no sugar added. If you’re not a fan of peanut butter, I’ve also made this recipe with cashew butter and almond butter, and it’s just as fabulous. Keto chocolate OR chocolate chips- I used homemade sugar-free chocolate chips, but store-bought chocolate chips or a chopped-up unsweetened chocolate bar can also work.
How to make keto fudge
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Line a square pan or loaf pan with parchment paper. Step 2- Melt. In a microwave-safe bowl or on the stovetop, combine the chocolate chips and peanut butter. Heat until melted, then stir to ensure the mixture is fully combined. Step 3- Pour and chill. Pour the fudge batter into the prepared pan and refrigerate or freeze it until firm. Step 4- Slice. Once the fudge has set, remove it from the pan and slice it into pieces using a sharp knife.
Recipe tips and variations
Make nut-free fudge. To make this fudge recipe suitable for nut allergies, use tahini or sunflower seed butter instead. Use a warm knife. When it comes time to slice the fudge, my #1 tip is to use a warm, slightly wet knife. Just run it under hot water, dry it, then slice and repeat. Experiment with mix-ins. Fold in chopped pecans, walnuts, shredded coconut, or extra chocolate chips. Enhance the flavor. Add 1 teaspoon of vanilla extract to the fudge batter, or garnish it with a sprinkle of sea salt and a dusting of unsweetened cocoa powder. Add cream cheese. When I want to make REALLY decadent fudge, I’ll swap the peanut butter for softened, full-fat cream cheese. Try it and thank me later! Swap the chocolate. Use sugar-free white chocolate chips or dark chocolate chips instead. Thicken the fudge. Depending on the peanut butter I’m using, sometimes the fudge batter will be quite thin. If this happens, add 1-2 tablespoons of keto powdered sugar to thicken the batter.
Storage instructions
To store: As fudge is fragile, it should always be stored in the refrigerator, in a sealed container. The fudge will keep well for up to 1 month. To freeze: Place the fudge in a shallow container and store it in the freezer for up to 6 months.
More keto chocolate treats you’ll love
Keto chocolate mousse– One of the quickest keto desserts there is. Keto chocolate chip cookies– Soft, chewy, and studded with gooey chocolate chips. Keto chocolate milkshake– A current fan-favorite in our house. Keto peanut butter cups– As decadent as the original, but with half the carbs.
Originally published December 2020, updated March 2024
