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!
cailen says
wow! that fudge looks delicious! i just love a good chocolate & pb combo.
Elana says
Thanks Cailen!
Elisa says
Elana – I made this almost immediately after you posted it. We loved it! I used brown sugar instead of xylitol (due to the cost), but my husband and I could still tell the difference between the brown sugar and white/refined or powdered sugar. That and the dark chocolate really make a difference in how light and tasty this fudge is. It’s super simple and perfect for any occasion – a planned party or oops-guests-are-coming-and-I-need-something-to-serve-them. Thanks for posting/creating!!
Elana says
Elisa, great to hear this was perfect!
a frog in the cottage says
We still have a little time before trying on our favorite bathing suit and face the world half naked, so I would love to eat your fudge, they’re irresistible !!
Elana says
Thanks!
Katie says
I was inspired by this recipe! Just melted chocolate and then added the peanut butter , let it set and then..yummo!
Elana says
Thanks Katie!
Stefanie says
Elana, this is great! I made it yesterday, with the following substitutions:
-smooth roasted along butter in place of peanut butter
-agave in place of the xylitol, probably 1 1/2 tbsp
-added chopped walnuts to the mix and pressed chopped walnuts into the top of the fudge
It was fantastic. And it’s just as you say, delicious without being overly sweet like most fudge is.
Elana says
Stefanie, so great to hear this was fantastic!
Milupa says
This is fabulous, Elana, thank you! I used dark almond butter and 85% chocolate, plus a xylitol (from Germany) that claims to contain 0 calories – the brands I buy in the UK have 240 cal/100 grams. Does anyone have an explanation for this? The almond butter worked very well, and the mix firmed up in the fridge very quickly.
Elana says
Milupa, so glad to hear this was fabulous!
Maggie says
These little fudgey treats look to die for! I’d like to reach right through my computer screen and grab one. Thanks for the great recipe.
Elana says
You’re welcome Maggie!
Amanda says
Yummy and easy! I used semi-sweet chips, skipped on the xylitol, added walnuts, and used almond butter instead of peanut.
I’ve always had the same problem with most fudge being too sweet, even as a kid I would dislike my moms fudge (the ton of sugar, marshmallow cream, sweetened condensed milk, etc. kind), cause it made me nauseous. But this is perfect!
Elana says
Amanda, glad to hear this was perfect!
CatetheGreat says
I didn’t read through all the comments here but just read that some xylitol (generally the less expensive options) is made from corn, some GMO corn as well. Apparently, the other option is a brand made from birch tree bark.
I thought I’d post this in the event others are not able to eat corn based products.
p.s.
I’m making the fudge now but skipped the xylitol and went straight for my raw honey. I’m sure it’s going to be yummy!
Elana says
Cate, the xylitol I link to in this recipe is made from birch :-)
Ellen @Gluten Free Diva says
A perfect Passover recipe!
Elana says
Thanks Ellen!