There’s something about peanut butter fudge that feels like pure comfort—rich, creamy, and just the right balance of salty and sweet. I wanted to create a version that fits my keto lifestyle without sacrificing flavor, and this recipe delivers! It’s smooth, melt-in-your-mouth delicious, and so good that even sugar lovers won’t miss the carbs. The combination of peanut butter, butter, and coconut oil makes it perfectly decadent, while the allulose and stevia bring just the right touch of sweetness. Plus, it’s easy to whip up with simple ingredients you probably already have. Check out the variations below for more fun ways to customize your fudge, or get creative and make it your own. If you try this recipe, let us know in the comments—we’d love to hear what you think!

Ingredients:

• 2 cups (512 g) no-sugar added peanut butter, with salt
• 1/2 cup (120 g) coconut oil
• 6 TBSP (90 g) butter
• 1/2 cup (100 g) allulose dry powder/granules
• 20 drops liquid stevia or monk fruit
• Salt to taste
• Coating: a few tablespoons of allulose powder with a teaspoon of pink salt, mixed and set aside for later

Notes:

• I use plain allulose in this recipe; if you use allulose with stevia/monk fruit, don’t add the 20 drops of liquid stevia/monk fruit.
• Use the jarred coconut oil that is solid at room temperature. Either unrefined, or refined, if that’s what you have. If you use MCT oil or liquid coconut oil, you will have a delightful peanut butter sauce you can put on keto ice cream though!
• Weigh out your ingredients directly into your saucepan on a gram scale for easy cleanup and perfect measurements. Don’t forget to tare your scale after each ingredient addition!
• While cooking, I taste things often. In this recipe, I usually end up adding a few drops of stevia or a few pinches of salt depending on the peanut butter I’m using.
• When you cut the frozen brick of fudge, you can use a hot knife if you want it to be perfect, but I never do that because I like a rustic look.
• You have to keep these frozen or they will liquefy.

Method:

1. Line a 9×9 square pan (or similar) with parchment paper.
2. In a medium saucepan, mix all your ingredients on medium-low heat until uniformly combined. Taste at intervals to get the right salt level to balance the sweetness.
3. Pour your hot mixture into your prepared pan.
4. Freeze the whole pan for at least an hour.
5. Cut into rough cubes, about 64 pieces makes a good size cube (pictured here is 128 which I prefer but you do you).
6. Put your cut up fudge back into the freezer for about 20 minutes.
7. While your fudge is in the freezer, mix up your dry coating mixture and dump it into a gallon ziplock bag or a great big bowl.
8. Toss in the fudge chunks and shake your bag vigorously or toss in your bowl to coat.
9. You can store in the bag you just used in the freezer or put your fudge into an airtight container in the freezer. It will last months in the freezer but only if you forget it’s there. The likelihood is you and your family will eat it all before it gets any freezer burn!
10. Enjoy!

Nutrition:

Total Macros for the Batch

• Protein: 120 g
• Fat: 449 g
• Carbs: 72 g
• Fiber: 24 g

Macros Per Piece (64 pieces)

• Protein: ~1.9 g
• Fat: ~7 g
• Carbs: ~1.1 g
• Fiber: ~0.4 g

Variations that are still keto friendly:

• The coating is optional, so leave the fudge “naked” if you prefer!
• Ingredient substitution ideas:
  • Instead of peanut butter: any other type of nut butter, and even some seed butters. Note for keto: cashews and pistachios are higher in carbs
  • Instead of coconut oil: palm oil, cocoa butter, dairy butter, either plain or browned, you can even use rendered tallow (just make sure it’s not crisco or other conventional vegetable oil)
• Additions to the coating mixture:
  • Cinnamon or other ground spices
  • Unsweetened baking cocoa powder
• Additions to fudge mixture:
  • Unsweetened cocoa powder (1 to 2 TBSP + additional sweetener)
  • Ground cinnamon or other spices
• Sprinkle one or more of the following to the top, just before freezing:
  • Shavings of 100% baking chocolate
  • Cocoa nibs
  • Unsweetened, toasted coconut flakes or shreds
  • Chopped nuts or peanuts
  • Coarse/finishing salt such as Fleur de Sel