This no-bake keto peanut butter fudge is dense, creamy and finished with a glossy chocolate topping that snaps when you cut it. Peanut butter and coconut oil melt together before a spin in the blender with almond milk and stevia makes the filling impossibly smooth. Chill it, pour the chocolate layer, and twelve rich cubes are ready.
Craving something sweet, rich, and utterly decadent without the sugar crash? Look no further! These No-Bake Keto Peanut Butter Fudge bars are your new best friend. They’re ridiculously easy to whip up, combining creamy peanut butter with a luscious chocolate topping for a treat that satisfies every time. Whether you need a quick dessert, a post-workout snack, or a low-carb indulgence, this recipe is a game-changer. Let’s get to the good stuff!
Ingredients
• For the Peanut Butter Fudge
• 1 cup / 250 g (8.8 oz) creamy peanut butter
• 1/4 cup / 60 ml unsweetened almond milk
• 1 cup / 224 g (7.9 oz) coconut oil
• 2 tsp / 10 ml liquid Stevia sweetener, or to taste
• For the Chocolate Topping
• 2 Tbsp / 30 ml coconut oil, melted
• 4 Tbsp / 30 g (1.06 oz) unsweetened cocoa powder
• 2 Tbsp / 30 ml Stevia sweetener
Instructions
1. Preparation
2. Combine the peanut butter and coconut oil in a microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth. This should take about 1-2 minutes.
3. Carefully pour the melted peanut butter mixture into a high-speed blender. Add the almond milk and liquid Stevia. Blend on high for 30-60 seconds, or until the mixture is completely smooth and creamy.
4. Line a standard loaf pan or a small square dish with parchment paper, leaving some overhang on the sides to act as handles. Pour the blended fudge mixture into the prepared pan and smooth the top with a spatula.
5. Place the pan in the refrigerator to set for at least 3 hours, or until firm to the touch. For the best texture, you can let it chill overnight.
6. Once the fudge is firm, prepare the topping. In a small bowl, whisk together the melted coconut oil, cocoa powder, and Stevia sweetener until smooth and glossy. Pour the chocolate sauce evenly over the set peanut butter fudge. Return to the refrigerator for 10-15 minutes to allow the topping to harden. Once set, use the parchment paper handles to lift the fudge out of the pan, cut into 12 cubes, and serve.
Nutritional Information
• Nutrition Information
• Servings: 12
• Total Time: 5 minutes (plus chilling)
• Calories: 273
• Total Fat: 27g
• Total Carbohydrates: 5.8g (0.2 oz)
• Dietary Fiber: 2g
• Net Carbs: 2.4g (0.08 oz)
• Protein: 6g
• is an estimate and may vary based on the specific used.
Pro Tips
• Pro-Tips for Perfect Fudge
• For a crunchier texture, stir in 1/4 cup (960 ml) of chopped peanuts or sugar-free chocolate chips into the fudge mixture before pouring it into the pan.
• Taste the fudge mixture before chilling. The sweetness of Stevia brands can vary, so adjust the amount to match your personal preference.
• For clean, sharp cuts, use a large, hot knife. Run the blade under hot water and wipe it dry between each slice.
• Store these fudge bars in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months. They are delicious straight from the freezer!
FAQ
Q: How should I store this keto peanut butter fudge
A: Store the fudge bars in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to three months. They are delicious served directly from the fridge or freezer.
Q: Can I add anything for a crunchy texture
A: Yes, for a crunchier texture, you can stir 1/4 cup (960 ml) of chopped peanuts or sugar-free chocolate chips into the fudge mixture before pouring it into the pan to chill.
Q: Can I use a different sweetener instead of Stevia
A: The recipe is designed for liquid Stevia, but you can experiment with other keto-friendly sweeteners. Since sweetness levels vary between brands and types, it’s important to taste the mixture before chilling and adjust to your personal preference.
Q: Why is my fudge not getting firm
A: This fudge sets because the coconut oil solidifies when cold. Ensure you have used the correct amount of coconut oil and have chilled the fudge in the refrigerator for at least 3 hours, or overnight for the best texture. The fudge will soften at room temperature, so it must be kept refrigerated.
Pro Tips
- Melt the peanut butter and coconut oil in the microwave in 30-second intervals, stirring in between, then blend with the almond milk and liquid stevia on high for 30-60 seconds until completely creamy.
- Taste the blended fudge mixture before chilling and adjust the stevia – sweetness varies a lot between stevia brands, so match it to your preference at this stage.
- For a crunchier texture, stir in 1/4 cup of chopped peanuts or sugar-free chocolate chips before pouring the mixture into the loaf pan.
- Let the fudge set in the refrigerator for at least 3 hours (overnight gives the best texture) before pouring on the chocolate topping, then chill 10-15 minutes more until the topping hardens.
- For clean, sharp cuts, use a large hot knife – run the blade under hot water and wipe it dry between each slice.
Frequently Asked Questions
How should I store this keto peanut butter fudge?
Keep the cut bars in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months. Straight from the freezer is a treat in itself.
Can I freeze the peanut butter fudge?
Yes – it freezes beautifully for up to 3 months and is delicious eaten straight from the freezer, still slightly firm and creamy.
Why do my fudge cuts look messy?
A cold, sticky fudge needs a hot blade. Warm a large knife under hot water, wipe it dry, and slice – reheating the knife between cuts keeps every cube sharp.
Is this fudge really keto?
Each of the 12 cubes has 273 calories, 27g fat, 6g protein and 5.8g carbs – about 2.4g net carbs per cube, so one square easily fits a keto day.
Recipe card below.
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No-Bake Keto Peanut Butter Fudge
Ingredients
Method
- Preparation
- Combine the peanut butter and coconut oil in a microwave-safe bowl.
- Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth. This should take about 1-2 minutes.
- Carefully pour the melted peanut butter mixture into a high-speed blender.
- Add the almond milk and liquid Stevia.
- Blend on high for 30-60 seconds, or until the mixture is completely smooth and creamy.
- Line a standard loaf pan or a small square dish with parchment paper, leaving some overhang on the sides to act as handles.
- Pour the blended fudge mixture into the prepared pan and smooth the top with a spatula.
- Place the pan in the refrigerator to set for at least 3 hours, or until firm to the touch. For the best texture, you can let it chill overnight.
- Once the fudge is firm, prepare the topping.
- In a small bowl, whisk together the melted coconut oil, cocoa powder, and Stevia sweetener until smooth and glossy.
- Pour the chocolate sauce evenly over the set peanut butter fudge. Return to the refrigerator for 10-15 minutes to allow the topping to harden.
- Once set, use the parchment paper handles to lift the fudge out of the pan, cut into 12 cubes, and serve.
- Taste the fudge mixture before chilling. The sweetness of Stevia brands can vary, so adjust the amount to match your personal preference.
