Sugar-Free Peanut Butter Fudge
Sugar-Free Peanut Butter Fudge
Melt-in-your-mouth creamy peanut butter fudge — 5 ingredients, no sugar, no baking
This sugar-free peanut butter fudge is dangerously simple: just five ingredients, one pan, and two hours in the fridge. It sets up smooth and creamy with that classic melt-in-your-mouth fudge texture.
Each piece has 4 g of protein and only 3 g net carbs.
Why you'll love this fudge
- 4g protein per piece — candy with substance
- Only 3g net carbs and fully sugar-free
- Just 5 ingredients
- No baking, no candy thermometer
- Sets up smooth and creamy every time
- Perfect for gifting and holiday trays
Health notes
- Sugar-free: Powdered sugar-free sweetener — no added sugar.
- Low carb: Just 3g net carbs per piece.
- Gluten-free: Naturally gluten-free.
- Protein: Peanut butter adds 4g protein per piece.
Key element — melt gently, never boil
Warm the peanut butter and butter over low heat, stirring, until just melted and smooth. Boiling makes the mixture seize and turn grainy.
Ingredients
Fudge
- 1 cup natural creamy peanut butter (no added sugar)
- ½ cup unsalted butter
- ½ cup powdered sugar-free sweetener
- 1 tsp vanilla extract
- ¼ tsp salt
Swaps
- Crunchy: Use crunchy peanut butter for texture.
- Chocolate swirl: Melt 2 oz sugar-free chocolate and swirl on top before chilling.
- Almond: Swap almond butter for the peanut butter.
- Sea salt: Sprinkle flaky sea salt over the top before chilling.
Instructions
| 1 | Prep the pan. Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. |
| 2 | Melt gently. In a saucepan over low heat, melt the butter and peanut butter together, stirring until smooth. Do not let it boil. |
| 3 | Sweeten. Remove from the heat. Whisk in the powdered sweetener, vanilla, and salt until completely smooth. |
| 4 | Pour. Pour the mixture into the lined pan and smooth the top with a spatula. |
| 5 | Chill. Refrigerate at least 2 hours until completely firm. |
| 6 | Cut. Lift the fudge out using the parchment, and cut into 16 squares with a warm, dry knife. |
Pro tips
- Use powdered sweetener — granulated leaves a gritty texture.
- Natural peanut butter works best; the oily stir-type sets creamiest.
- Don't skip the salt — it sharpens the peanut flavor.
- A warm knife cuts clean squares without cracking.
- Store in the fridge — the fudge softens at room temperature.
Nutrition
| Nutrient | Per piece (16) |
|---|---|
| Calories | 150 |
| Protein | 4g |
| Net carbohydrates | 3g |
| Total carbohydrates | 4g |
| Fiber | 1g |
| Total fat | 13g |
| Sodium | 120mg |
Estimates per piece (16 per pan), based on natural peanut butter, butter, and sugar-free sweetener.
Variations
Chocolate swirl
Melt 2 oz of sugar-free chocolate and swirl it over the top before chilling.
Sea salt
Sprinkle flaky sea salt over the fudge before it sets for a sweet-salty finish.
Crunchy
Use crunchy peanut butter, or fold in ¼ cup chopped peanuts.
Almond
Swap almond butter for the peanut butter for a milder nutty flavor.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 2 weeks | Airtight container; keeps firm |
| Freezer | Up to 3 months | Layer with parchment; thaw in fridge |
| Room temp | Not recommended | Softens quickly — keep chilled |
FAQ
Test your knowledge
5 quick questions about this fudge
1. Protein per piece?
2. Net carbs per piece?
3. Why melt gently and never boil?
4. How long must the fudge chill?
5. How many pieces does the recipe make?
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