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Recipe from Simpler Savory

The recipe

Low Carb Peanut Butter Fudge

Prep
10 min
Cook
5 min
Total
15 min
Servings
16 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 16 servings.

calories
140

2× the original author values. Recipe yield: 16 servings.

calories
280

3× the original author values. Recipe yield: 16 servings.

calories
420
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 cup natural peanut butter — no sugar added; stirred smooth
  • 4 tablespoons butter or refined coconut oil — butter for classic richness; coconut oil for dairy-free and firmer set
  • 1 cup powdered low carb sweetener — allulose for softer; erythritol blend for firmer
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon fine sea salt — plus more to taste
  • 1 tablespoon peanut flour — optional, boosts peanut flavor
  • 1/4 cup sugar free chocolate chips — melted for swirl
  • 2 tablespoons chopped roasted peanuts — optional, for crunch
  • 1/4 teaspoon ground cinnamon — optional, a tiny pinch for warmth
  • 1 pinch flaky sea salt — optional, for topping
  • 1 sheet parchment paper — for lining the pan
  • 1 teaspoon butter or neutral oil — lightly grease parchment for clean release

Instructions

  1. Line a small loaf pan or 8-inch square dish with parchment, leaving overhang to lift; lightly butter or oil the parchment.
  2. In a small saucepan over low heat, add peanut butter and butter or coconut oil and warm gently, stirring with a silicone spatula.
  3. Stir slowly, scraping corners, until the mixture turns glossy and fully smooth without scorching.
  4. Sprinkle in the powdered sweetener (and peanut flour if using) and stir until the mixture looks satiny and cohesive.
  5. Stir in vanilla and fine sea salt, then taste carefully and adjust sweetness and salt to preference.
  6. Let the edges barely bubble for 15–30 seconds over low heat to help the fudge set, then remove from heat; do not overheat.
  7. Pour the warm fudge into the lined pan and rap the pan on the counter a few times to release air bubbles.
  8. If using, drizzle melted sugar free chocolate over the top and marble lightly; sprinkle chopped peanuts or flaky salt.
  9. Refrigerate until firm enough to slice, about 1–2 hours; for faster setting, chill in the freezer, checking to avoid rock-hard texture.
  10. Lift out by the parchment overhang and slice into 16 squares with a warm knife, wiping between cuts for tidy edges.
  11. If oils separate, return to very low heat and whisk in 1 tablespoon warm water, heavy cream, or almond milk until re-emulsified, then chill.
  12. Use coconut oil or an erythritol blend for a firmer bite; use allulose or all butter for a softer, creamier set.

Notes

Store in an airtight container in the fridge for up to 2 weeks, layering with parchment to prevent sticking. For longer storage, freeze squares on a sheet pan, then transfer to a freezer bag for 2–3 months. Let sit at room temperature 10–15 minutes before serving for best texture; if too firm, microwave a single piece 5–10 seconds to soften slightly.

Source: https://simplersavory.com/low-carb-peanut-butter-fudge/