Keto Recipes - Created Date : 12.11.2019
Easy Low Carb Peanut Butter Fudge Recipe
I first made this recipe on Valentine’s Day in my heart-shaped candy mold, which is great for anniversaries too – or any lovey dovey celebration. You can also use an ice tray, or any candy mold to “set” this no-bake super quick fudge.
Warning: This low carb fudge doesnot last in my house. Even with carb / sugar eaters! Tip: make it at 3am – and eat it in the closet, very quietly.
This is a very healthy fudge recipe. If you know me at all, you already know I like to keep it simple – and this recipe is no exception. But in addition to being super easy, and fast to make, it also has very few ingredients – and they’re all good for you! ??
Put the peanut butter in a nice sized bowl. Add the vanilla extract and any additional flavoring or ingredients you want to add. Melt the coconut oil in the microwave, then pour it over the peanut butter and stir it all together until smooth. Microwave the mixture to make it easier to stir until smooth, if needed.
Pour smooth mixture into your mold:
Because I prefer to spend as little time in the kitchen as humanly possible (lol) I mix my fudge right in the microwave-save measuring cup. It makes it easy to pour it into your mold, and makes for quicker cleanup by using fewer dishes.
Place the fudge in the refrigerator until it sets up.
Once it has “set” it will pop out of the mold easily.
It’s ideal to keep them refrigerated, as they will melt quickly.
Note:Silicone baking molds are great! They are oven & dishwasher safe, but they are also very flexible. I recommend that you put a baking sheet under your mold before you pour in your mixture so you can easily move it from the counter to the refrigerator to set up.
Your nutrition facts and macros will vary depending on the ingredients you use, and the size of your individual fudge pieces. For my low carb fudge in the heart-shaped mold, which are larger hearts, that mold made 15 large hearts.
Tip: Use the Recipe Calculator in MyFitnessPal anytime you create a recipe, to get accurate macros and carb count. This is the easiest way to get accurate nutrition facts, give you may use different brands and/or ingredients – or a different sized candy mold for your own low carb peanut butter fudge.
As I mentioned, it’s a very EASY but also very versatile recipe. So feel free to experiment with it a bit and see what you come up with! It’s almost impossible for it NOT to be melt-in-your-mouth delicious. ??
This fudge recipe is healthy AND super low carb, so you can enjoy it guilt-free!
65 Responses to Easy Low Carb Peanut Butter Fudge Recipe
Have you tried to take this fudge in a container while traveling? I like the looks of this recipe, but do not understand why the coconut oil? why not use regular oil? I need some kind of “soft” snacks that I can travel with in a few weeks by airplane. I currently am recovering from a complete dental extraction and cannot eat regular snacks at the present time. I will be traveling by air to my destination and back for a conference and will be gone for four (4) nights. I need something nutritious to take with me. Can you help me, I might also add that I would like to keep these snacks on the lower calorie side as I would also like to loose some weight. I am not totally convinced with the low carb thing yet, but am trying to cut down. I am currently the cook for my family and they would not be happy if I did not serve regular food. Can you please help me?
I keep this fudge refrigerated as it will melt pretty quickly, so if you travel with it you’ll want to use an insulated lunch bag with an ice pack in it. Which would be great if you’re also taking things like cheese cubes, green olives, etc.
The coconut oil sets up hard, while other oils do not. Coconut oil is also a “super food” with tons of health benefits – compared to other oils.
I eat with many “regular food” (carb/sugar) eaters myself. ?? When the kids are home (mine are grown now) or I’m cooking for a holiday, I just add starchy vegetables and rolls and things for them, but cook plenty of the green veggies for my own sides to go along with whatever meat I’m serving. I’ve found the transition to be pretty easy!
My calorie intake is generally pretty low – around 1200, maybe as high as 1400 or more some days, but you’ll find that a ketogenic low carb diet is actually an appetite suppressant.
That said, you don’t have to count calories on a low carb diet, which is awesome! ?? Unlike low fat or low calorie diets, there’s a science to the way low carb works – it boils down to the science of Food Combining.
You hear people say “you need carbs for energy”. That’s not true. Your body can run on carbs – or it can run on healthy fats (coconut oil being one of those very healthy fats). It’s like the difference between gas and diesel – it’s one or the other, period.
In order to change your body into fat burning mode, which is called ketosis, you simply eat less than 20 net carbs per day and get at least 70% of your daily calories in healthy fats. I like “real food” fats like: pecans, avocados, salmon, tuna, eggs, a big juicy ribeye steak etc. I’ll choose baked chicken thighs (baked in their own skin & juices) over lean chicken breast for example. Or salmon over tilapia – because tilapia is ALL protein (low/no fat).
When you do this, it forces your body into ketosis, and makes it run on healthy fats for energy instead of carbs/sugar. In addition to losing weight easily and quickly (it literally melts off of you)… your body and brain run much better on healthy fats than on carbs/sugar. You don’t experience blood sugar issues, cravings, hardly any hunger, etc.
I loved reading this comment. You have reinforced what I learned 13 years ago, when I first learned of a low carb lifestyle. The mention of food combining rang a bell about that subject back then. My mentor was a doctor, you may have heard of. Dr. Atkins. A great leader of his time.
I made these and love them! I did it exactly as you explained only without the Toriani syrup as I just didn’t have any, added a dash more vanilla instead and a dash of coffee extract. Then I used my mini muffin mold and I had some mini muffin paper cups and put those in, poured the mixed up yumminess in there and then put it in the freezer. They popped right out and I put them in a plastic container and every night around 8pm when I get ready to watch tv or read I usually grab some Cheetos or cookies instead I grab one of these frozen treats and just one satisfies me and I don’t end up eating junk!
As for coconut oil, I honestly don’t taste coconut in it – especially not in this fudge. I think the “refined” coconut oil has even less “flavor” – but the process of refining it removes some of the benefits of it too.
Thanks so much for replying, Lynn. Really helpful. I found “neutral” flavor coconut oil and will try it out. If I really can’t stand the taste, at least hubby will eat the fudge as he loves all things coconut!
I just made it with the Halloween spider silicone tray I bought last week at dollar tree for ice cubes for drinks. Turned out cute. I did spray with pam first to make sure they would pop out. I used caramel flavor.
Absolutely! A low carb diet is actually recommended for diabetics. ?? What has your doctor said on the topic of diets? We actually have A LOT of diabetics seeing GREAT results in my low carb group. If you want to join us, the link is: http://www.90DayLowCarbChallenge.com
These are delicious! I made these exactly like the recipe including the sugar free vanilla syrup and they turned out great. I am so grateful for a delicious low carb treat that satisfies my sweet tooth without making me spiral out of control. Thank you for this recipe!
I just made these today! Simple ingredients, quick and yummy! I do taste the coconut a little, but it doesn’t bother me. I’m sure it could be covered up by using a different flavored syrup or adding a little salt like somebody else suggested. I used ice cube trays. Thanks for the recipe! Going to try the Peanut Butter Chocolate candies next. ??
This isn’t related to the fudge. Hiynn 2 days prior to being invited to the challenge which I’m so thankful for, I started Atkins induction. It seems I can just do low carb 20 net or less and eat whatever falls into these numbers and not have some of the restrictions that are in the Atkins induction such as no nuts. Do you agree?
Also Atkins says if you are on a diuretic this diet may be bad. My husband is on a diuretic. Your thoughts on this?
I love your challenge!
I don’t do phases or programs, I just keep it real simple: 20 net carbs max, 70% fat minimum. It’s a healthy ketogenic low carb diet. So I do have berries and pecans (pecans are the lowest carb / highest fat nut on the list, and they don’t stall my weight loss).
An extremely low carb or ketogenic diet IS diuretic itself, which is why water weight comes off so fast the first week. I’m not familiar with diuretic meds and how that might work, so definitely consult with your doctor on that one…
Hi, I’ve read the recipe over and over and I do not see any sweetener being mentioned in the post yet everyone is saying they love it because they have a sweet tooth. All ingredients listed aren’t sweet, if using natural peanut butter, and if not the peanut butter isn’t sugar-free. Am I missing a piece of information here?
I said in the recipe that I use Torani Sugar Free Vanilla Syrup plus a bit of vanilla extract. I don’t like my fudge super sweet because I am in ketosis (and don’t crave sweets anymore) but you can add an artificial sweetener of your choice. It really doesn’t need it if you use the vanilla & sugar free syrup though. I would try the syrup & vanilla and to a finger taste test first before you add anything. ?? Start with a small batch and see!
Looking at the Nutrition facts it shows 12g total fat comprising 7g saturated fat, 0g polyunsaturated fat, 0g monounsaturated fat and 0g Trans fat.
I was looking at this for a 14g fat ‘boost’/carrier to take at the same time as vitamin D3 supplements and the fat numbers don’t add up yet for me. Please help, what am I missing?
The Peter Pan Natural Creamy is 2 net carbs per TBSP and I did account for that in the macros. ?? You will want to use the recipe calculator based on your own brands & amounts, and the size/number you make.
I use the lower carb cream cheese – Philadelphia 5 Simple Ingredients – that is half a carb per ounce, instead of 2 carbs per ounce. Delicious combo! And easily considered a “fat bomb.” ??
If you get some of the legendary flavored nut butters, our coupon code is: LOWCARBTRAVELER : http://www.travelinglowcarb.com/legendary The peanut butter chocolate chip is my second favorite with cream cheese. It’s almost like peanut butter pie. ??
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