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
- 1 cup chocolate chips
- 1 cup creamy peanut butter or sunbutter
- 2 tablespoons xylitol or ⅛ teaspoon stevia
- 1 tablespoon vanilla extract
- ¼ teaspoon celtic sea salt
Instructions
- Melt chocolate in a medium pot
- Remove from heat then stir in peanut butter and xylitol
- Once xylitol is incorporated, stir in vanilla and salt
- Spread into a 1.5 quart loaf dish
- Refrigerate for 2 hours
- 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!
Kelly- 18 Hour Kitchen says
I have been craving peanut butter and chocolate! This will be my splurge for the weekend!
Jennifer says
I remember a delectable Rockyroad Fudge that we got one Christmas. My brother and I only got one piece each and my dad ate the rest. I will have to experiment with this recipe and see if Stevia will work as a sub.
Ricki says
One of my all-time favorite fudges is very similar to this one, with cashew (or macadamia) butter in place of the PB and agave nectar as the sweetener (I’ve never used xylitol). I made two versions–one with ginger, and one with orange zest and both were phenomenal. At the time, I was using chocolate chips (with barley malt), but I’ve since made it again with unsweetened chocolate and it’s equally good (now that my own taste buds are used to less sweetness as well). :)
Karen says
Elana,
No favorite recipe for the reasons you’ve cited. I would LOVE a good peanut butter fudge…I’ll take my chocolate on top instead of mixed in. Any chance of a recipe for that coming up. Something peanutty but not so sweet it makes my teeth hurt? Please?
andrea says
Frozen Sunbutter Fudge at The Spunky Coconut sound like it work for you…
Karen R says
I love PB and chocolate! I did look at the original recipe out of curiosity (I wondered why would it need 2 cups more sweetener) and did notice that it uses unsweetened chocolate, vs the cane sugar likely lurking in the chocolate chips.
Colleen says
That is SO funny. I just finished making a double batch of this Peanut Butter Fudge today. It rocks! http://www.organicsareforeveryone.com/peanut-butter-fudge/
Yours will give me a good excuse to try Xylitol in baking which I’ve yet to do. Thanks!
Brandon says
I love fudge, and I absolutely love peanut butter. I try not to eat it often, but when I do –look out! I will definitely have to make this for the spring holidays so I can divide it out amongst my family members and friends.
Recently I’ve used almond butter in place of the peanut butter, and used cocoa powder combined with coconut oil, using a stevia and xylitol sweetener mix. Very good!
Terris says
Over the holidays I was on a fudge kick and made a batch with rich dark chocolate, a bit of coconut milk, some agave syrup, a bit of cinnamon and a pinch of cayenne. My husband was so in love with the stuff and told me that it was a perfect accompaniment to a cup of steaming coffee. Yours looks lovely Elana.
Karen says
Terris – can you provide your recipe for this spicy fudge please!
Karen
CatetheGreat says
Ditto that!
Ramona says
Terris, Your fudge sounds absolutely DELICIOUS! Could you please share youe recipe?
Charlotte says
Yumm! That looks amazing. My most recent fudge attempt turned out more like a ganache, but I could still eat it with a spoon! Going to have to give this recipe a try!
Cassi Friz says
i’ve been playing with variations of Blue OK’s raw vegan fudge- with raw cacao, coconut oil and maple syrup. i always add vanilla- must have vanilla to give it that rich je ne sais quoi….
i use the entire cacao nib so i get the yummy healthy cocoa butter too. also playing with unsweetened baking chocolate, coconut oil, vanilla and maple syrup. might try that w/ peanut butter.
4 squares baking chocolate
1/2 cup coconut oil
1 tsp vanilla
1/4 cup maple syrup (i always use a little less)-
and peanut butter!!! yum!
Stefanie says
how much PB? Just mix and chill?? Thanks!