Easy Low Carb Keto Peanut Butter Fudge Recipe

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5 from 2 votes

Easy Low Carb Keto Peanut Butter Fudge Recipe

Prep Time10

Refrigeration Time2

Total Time2 10

Course: Dessert, Snack

Keyword: keto fudge recipe, keto peanut butter fudge

Servings: pieces of keto peanut butter fudge

Calories: 83kcal

Ingredients

1/4 cup salted butter 60g, add a 1/8 tsp salt to the recipe if using unsalted butter
1/4 cup allulose sweetener 48g, or 2 tbsp of another sweetener that measures like sugar
1/4 cup brown sugar Sukrin sweetener 48g, or 1/4 cup of another sweetener that measures like sugar + 1/4 tsp molasses
1/4 cup heavy cream 60ml
1/2 cup natural peanut butter 120g
1/2 tsp vanilla extract
1/2 cup powdered monkfruit/erythritol sweetener 100g (or 1/2 cup of another sweetener that measures like sugar)

Instructions

Make sure to have all of your ingredients ready beside you before starting this recipe
In a large bowl, add your powdered monkfruit/erythritol sweetener and set aside.
In a saucepan, melt your butter over medium heat.
Once melted, add your allulose, brown sugar sukrin sweetener and heavy cream. Whisk well until combined.
Continue to whisk until the mixture starts to boil. As soon as you see bubbles break on the top and it's boiling, turn the heat to low and begin a timer for 2 min.
Whisk constantly for the 2min as the mixture keeps boiling. After the 2min are up, you can remove the pan from the heat and with a spoon, stir in your peanut butter and vanilla extract.
Mix until everything is smooth, then use a spatula to scrape out and pour the peanut butter mixture over the sweetener you set aside in a bowl.
Stir until a thick dough is formed and all the sweetener is blended.
Line a 9x4 loaf pan with parchment paper (or just grease the pan) and press the peanut butter fudge mixture evenly into the bottom of it.
Refrigerate for 2-3 hours or until the fudge has set. Slice into squares and serve. Enjoy your Easy Low Carb Peanut Butter Fudge!

Notes

Tips For Making Low Carb Peanut Butter Fudge

I use 3 sweeteners in this recipe which I KNOW is a lot. You definitely don't have to go out and buy all three but they do all serve a purpose. Let me explain..
Allulose helps to provide a "stickiness" to the fudge and acts more like sugar during the boiling part of the recipe to help thicken the mixture. It has a really nice muted sweetness to it and is only about 70% as sweet as sugar.
Brown Sugar Sukrin is used to provide the classic brown sugar flavour in peanut butter fudge, it's not a necessity but a nice bonus. You can also use 1/4 tsp molasses and a regular sweetener in place of this to achieve the same flavour for minimal added carbs in this recipe.
Powdered Monkfruit/Erythritol Sweetener.. If I could only tell you to buy one of these sweeteners, this would be the one I'd recommend first. Powdered Monkfruit Erythritol Sweetener is just as sweet as sugar (sometimes I find it's actually MORE sweet). It blends seamlessly into no-bake desserts like this one and offers fantastic flavour. Overall, it's my number one sweetener! I use it in this recipe to increase the overall sweetness. You can technically use this for the entire recipe if you don't want to purchase the other 2 sweeteners.
Make sure to wait until your mixture of butter, sweeteners and cream has for sure started to boil before turning your heat to low. Whisk well and don't leave it unattended for the 2 min required.
If you have any trouble mixing your fudge mixture with the bowl of sweetener, use beaters to make sure everything gets well incorporated and if for some reason the mixture is not sticking together when you press it in the pan, just add a small amount of warm cream until it does.
Store this fudge in an airtight container in the fridge between layers of parchment or wax paper for up to 7 days or freeze the until you want it next!

Nutrition