These no-bake keto peanut butter fudge bars are creamy, salty-sweet and dangerously simple – peanut butter and coconut oil do most of the work. A quick blend with almond milk, vanilla and sea salt turns the mixture silky before it sets in a loaf pan. Twelve bars later, the fridge holds a candy-bar fix with real keto credentials.
Get ready to meet your new favorite no-bake dessert! If you’re a peanut butter lover, these fudge bars are a dream come true. They’re ridiculously easy to make—we’re talking 5 minutes of prep—and result in the creamiest, most decadent, melt-in-your-mouth treat. Perfect for a quick keto-friendly snack or a simple dessert to satisfy that sweet tooth, this recipe is pure, blissful simplicity in a pan.
Ingredients
• 1 cup / 250g (8.8 oz) all-natural creamy peanut butter
• 1 cup / 224g (7.9 oz) coconut oil
• 1/4 cup / 60ml unsweetened vanilla almond milk
• 1/4 tsp / 1.5g (0.05 oz) coarse sea salt
• 1 teaspoon / 5ml vanilla extract
• 2 teaspoons / 10ml (0.3 fl oz) liquid stevia, optional
Instructions
1. Preparation
2. In a microwave-safe bowl, gently melt the peanut butter and coconut oil together for about 60 seconds on medium-low power, or until just softened and stirrable.
3. Transfer the melted peanut butter and coconut oil mixture to a blender or food processor. Add the almond milk, sea salt, vanilla extract, and liquid stevia if using.
4. Blend on high for 30-60 seconds, or until the mixture is completely smooth and creamy. Scrape down the sides as needed.
5. Pour the smooth mixture into a 9×4 inch loaf pan lined with parchment paper, ensuring some paper hangs over the sides to act as handles for easy removal.
6. Refrigerate for at least 2 hours, or until the fudge is completely firm to the touch.
7. Once set, lift the fudge out of the pan using the parchment paper handles. Slice into 12 bars and enjoy!
Nutritional Information
• Nutrition Information
• Servings: 12
• Cooking Times: 15 minutes
• Calories: 284 kcal
• Total Fat: 29g
• Total Carbohydrates: 4.25g (0.15 oz)
• Dietary Fiber: 1.3g
• Net Carbs: 2g (0.07 oz)
• Protein: 5.4g
Pro Tips
• For a crunchier texture, use chunky peanut butter or stir in 1/4 cup (960 ml) of chopped peanuts or keto-friendly chocolate chips after blending.
• These bars must be stored in an airtight container in the refrigerator or freezer as they will soften quickly at room temperature due to the coconut oil base.
• Add a tablespoon of unsweetened cocoa powder during the blending step for a rich chocolate-peanut butter flavor.
FAQ
Q: How do I store these no-bake peanut butter fudge bars
A: These fudge bars must be stored in an airtight container in the refrigerator or freezer. They are made with a coconut oil base, which means they will soften and melt quickly at room temperature. Storing them cold keeps them firm and delicious.
Q: Can I make this fudge recipe without a blender
A: While a blender or food processor creates the absolute creamiest texture, you can make this recipe by hand. After melting the peanut butter and coconut oil, add the remaining ingredients to the bowl and whisk vigorously until the mixture is completely smooth and emulsified.
Q: Is this peanut butter fudge recipe keto-friendly
A: Yes, this is a fantastic keto-friendly dessert. With only 2g (0.07 oz) of net carbs per serving, it’s a perfect low-carb treat. The recipe uses all-natural peanut butter and a sugar-free sweetener like stevia to fit perfectly into a ketogenic diet.
Q: Can I add chocolate to this no-bake fudge
A: Absolutely. For a delicious chocolate peanut butter flavor, simply add one tablespoon of unsweetened cocoa powder when you blend the ingredients. You can also stir in some keto-friendly chocolate chips after blending for extra texture and chocolatey goodness.
Pro Tips
- Gently melt the peanut butter and coconut oil together for about 60 seconds on medium-low power, just until softened and stirrable – overheating changes the texture.
- Blend on high for 30-60 seconds until the mixture is completely smooth and creamy, scraping down the sides as needed.
- For a crunchier texture, use chunky peanut butter, or stir in 1/4 cup of chopped peanuts or keto-friendly chocolate chips after blending.
- For a rich chocolate-peanut butter version, add a tablespoon of unsweetened cocoa powder during the blending step.
- Refrigerate the lined 9×4-inch loaf pan for at least 2 hours until completely firm, then lift out with the parchment handles and slice into 12 bars – store them in an airtight container in the refrigerator or freezer since they soften quickly at room temperature.
Frequently Asked Questions
How do I store these peanut butter fudge bars?
Keep them in an airtight container in the refrigerator or freezer. The coconut oil base softens quickly at room temperature, so grab them straight from the cold.
Can I make the bars crunchy?
Yes – use chunky peanut butter instead of creamy, or fold in 1/4 cup of chopped peanuts or keto-friendly chocolate chips after blending the smooth base.
How do I make a chocolate version?
Add a tablespoon of unsweetened cocoa powder in the blender with the other ingredients for a rich chocolate-peanut butter fudge bar.
Are these fudge bars keto?
Each of the 12 bars has 284 calories, 29g fat, 5.4g protein and 4.25g carbs – about 2g net carbs per bar.
Recipe card below.
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No-Bake Keto Peanut Butter Fudge Bars
Ingredients
Method
- Preparation
- In a microwave-safe bowl, gently melt the peanut butter and coconut oil together for about 60 seconds on medium-low power, or until just softened and stirrable.
- Transfer the melted peanut butter and coconut oil mixture to a blender or food processor.
- Add the almond milk, sea salt, vanilla extract, and liquid stevia if using.
- Blend on high for 30-60 seconds, or until the mixture is completely smooth and creamy. Scrape down the sides as needed.
- Pour the smooth mixture into a 9x4 inch loaf pan lined with parchment paper, ensuring some paper hangs over the sides to act as handles for easy removal.
- Refrigerate for at least 2 hours, or until the fudge is completely firm to the touch.
- Once set, lift the fudge out of the pan using the parchment paper handles.
- Slice into 12 bars and enjoy!
- Add a tablespoon of unsweetened cocoa powder during the blending step for a rich chocolate-peanut butter flavor.
