Chocolate Peanut Butter Fudge

April 14, 2011
124
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Low-carb Chocolate Peanut Butter Fudge is a great dessert! It’s healthy enough to eat for a snack, yet decadent enough to put in holiday treat baskets for Christmas and Hanukkah.

I love fudge, I do. The only trouble with it is that most fudge is so sweet I usually feel sick to my stomach after eating it. That’s not the case with this low-carb Chocolate Peanut Butter Fudge. This easy dessert recipe is made with 5 ingredients! All you need to whip up a batch is chocolate, peanut butter, xylitol, vanilla, and salt.

I used to make fudge every Thanksgiving and Christmas, back when I was in grade school. During the holidays, I would pack it up in cute little boxes, tie them with ribbons and give them out to all of our family friends. I loved experimenting with different types of fudge, and peanut butter fudge was one of my favorites!

Chocolate Peanut Butter Fudge

Ingredients
Serves:
24
Print Recipe
Instructions
  1. Melt chocolate in a medium pot
  2. Remove from heat then stir in peanut butter and xylitol
  3. Once xylitol is incorporated, stir in vanilla and salt
  4. Spread into a 1.5 quart loaf dish
  5. Refrigerate for 2 hours
  6. Serve

My low-carb fudge recipe was inspired by this Peanut Butter Fudge by Laura Dolson. When I saw it I knew I could have my fudge and eat it too! While her recipe uses close to 2 cups of sugar alternatives, in my version I have reduced this to only 2 tablespoons of xylitol. I think this recipe could work also with agave, honey or any other number of sweeteners, if you are willing to take the time to experiment.

Here are some of my other healthy fudge recipes for you!

Comments

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124 responses to “Chocolate Peanut Butter Fudge”

  1. I used the honey. Not everyone in my family likes stevia or xylitol. Thanks Donna. I also used waxed paper, I’m an old fashioned girl. Very great and inspiring recipe.
    Elana you are my go to when I make desserts.
    Thanks!

    Reply

  2. Do these keep well out of the fridge? I was going to buy bowls put them in it for Christmas Gifts for work etc.

    Reply

    • Rachel, thanks for your comment! I’m so embarrassed, I can’t recall that since I created this recipe over 7 years ago. If you try it I hope you’ll leave a comment and let me know :-)

      Reply

  3. I used a Tbsp of honey for the sweetener and my kids loved this, I love it! SUPER easy . I feel great about giving my kids this treat. Thank you!

    Reply

  4. Elana, I just made your 3 ingredient fudge with sunflower butter. It was a tremendous hit and my grandchildren even loved it!! I used raw honey, 1 tbsp. And the sweetness was perfect. My new favorite fudge forever! Thank you so much.

    Reply

  5. I made this today with the following substitutions- 1 cup Guittard Organic Bittersweet Chocolate Baking Wafers ( one of my pantry staples) and 3 teas. Lakanto Monkfruit Sweetener. Some of the “batter” went into my trusty 1″ silicone ice cube tray and the remaining “batter” into mini cupcake liners on a dinner plate to set up in the fridge. This is so delicious and it may be my #1 favorite with the low carb 3 ingredient fudge as #2! Now, I just need to figure out how to keep from eating the whole batch!! Thanks Elana :)

    Reply

  6. Hi, can anyone tell me if they have tried carob chips ? I am going to try this but with Stevia,
    I have Candiases so have to really watch carbs and sugars.
    Thank you for your blog Elana! I am really enjoying many of your recipes!

    Reply

    • Hi Stef, any brand of chocolate that is around 70% cacao will work well in this recipe. If you find a brand you love please stop back by and leave a comment to let us know about it.

      Reply

  8. Just made this. Made peanut butter first with roasted, salted peanuts and coconut oil (to avoid added sugar and other gunk). I omitted the salt since it was in the peanuts. May sprinkle some sea salt on top if necessary afterwards. Himalayan may even be pretty. Used Lily’s dark choc chips sweetened with stevia. I blended in the xylitol with an immersion blender as my chocolate began to get solid again (seizing?) and my xylitol wasn’t as fine as I’d prefer. Next time I’d grind it in a coffee grinder to get it finer. I was surprised at how quickly it began to set up. Fortunately, I had my parchment paper in my loaf pan, ready to go. Licking the spoon =) the taste was fabulous,. The xylitol made it a bit grainy in texture and gave it a cooling sensation, which made me think it would go great in a chocolate peppermint fudge recipe. Thanks, Elana, for the recipe. I’d make it again.

    Reply
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Recipes » Desserts » Chocolate Peanut Butter Fudge