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!
Jen @ keepitsimplefoods says
OMG, this fudge looks amazing!
Elana says
Thanks Jen!
Green Shushi says
I love using xylitol! What a great sugar replacement, with no aftertaste!
Lisa says
I love the Nestle chocolate chip marshmallow fudge. It’s easy, and my grandmother used to make it, I think those are the reasons it’s my favorite. I’d love to try this recipe, though–thank you for adapting it! Lisa
Amanda says
Oh yum! And this looks so much easier than conventional fudge too! I pretty much love all fudge…I don’t really discriminate :) Though it is awfully sweet for even me.
Lisa says
I got this recipe in your email and it looked so easy that I tried it right away. I changed the recipe a bit based on what I had on hand. I used Ghirardelli Bittersweet double chocolate chips and since the chips and the peanut butter are sweetened a little, I only used 1 Tbsp Xylitol. The fudge came out perfectly. I’ve never made fudge before and now that I have this awesome recipe, I’m sure I’ll be making it for many parties in the future. Thanks Elana!
Elana says
Lisa, so glad to hear this turned out perfectly!
Sarah says
These sound great! Way simpler than my recipe which contains cream and butter. I love the fact that there is so little sweetener, traditional fudge is way too sweet. Do you use natural peanut butter? I LOVE your site!
Marisa H says
Can anyone tell me what a cup of these chocolate chips weighs? I want to sub in cocoa powder + shortening but need to do it based on weight.
Ramona says
1 cup of chocolate chips is 6 ounces.
Daphne says
Thanks for this recipe, Elana. I love the fact that it’s healthy and not too sweet. Thanks everyone else for their comments; they give us unlimited options, i.e. using almond butter, etc. I bought a couple of jars of almond butter at different times, by mistake (forgot I had one jar already), so this is a good way to use it up.
Pat says
We’re on the same wavelength, Elana. I just made peanut butter fudge this week, but a simple version that I just leave in the bowl and eat with a spoon! Great when it’s only me eating it :) I just blend peanut butter with some water and palm sugar, then blend in 3 T Penzy’s gourmet cocoa powder. If too runny I heat it a little and it thickens. YUM!
I want to try yours so I can cut it into blocks and share it. Or maybe not…
Pat
PS: Almond butter works great too!
Adrienne says
One of my grandmother’s was known for her fudge. She used the Nestle recipe. After she passed, I made it again and again as comfort food. Now that I’ve stayed away from sugar, and have adopted agave, I’m more sensitive to sweets. Even Nutella is too sweet for me. It tastes more like frosting. However, I wonder if it would be just right in this recipe instead of peanut butter and xylitol? Hmmm…. curiosity is building.