Chocolate Peanut Butter Fudge

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

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Servings 24



  • 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
Prep Time 10 mins
Fridge Time 2 hours
Cook Time 10 mins
Total Time 2 hrs 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!


128 responses to “Chocolate Peanut Butter Fudge”

  1. I am so excited that you are starting to try xylitol in your recipes, Elana! My sisters and I have been experimenting with xylitol in your recipes, including chocolate chip cookies and pancakes for several months now. Right now when we replace agave in a recipe with xylitol, we are using an equal amount of xylitol. To replace the lost moisture (xylitol is totally dry, like sugar), we also add one egg to the recipe. We really like the way xylitol cooks, tastes like sugar, and has a low glycemic index.

  2. I just made this fudge. I haven’t had any yet but the melted “goo” tasted great. It’s in the fridge chilling now…HURRY UP!

    Anyway, just wanted to say that I made this with regular Chipits dark chocolate chips and natural PB..but I ran out of natural smooth PB at around the 1/2 cup mark so I subbed in the other 1/2 cup with natural crunchy PB. Because the chips are already so sweet I did not add any sweetener whatsoever. The sea salt I ground in I left slightly course so that you get that new “in style” flavour of sweet/salty just a tad.

    That being said – I came up with the nutrition info for this fudge as I have made it.
    Per Piece (if you cut it into 28)
    67 calories, 5g fat, 5g carbs (1g Fibre, 4g sugar), 2g protein.

  3. Great sounding recipe!
    I will make it substituting sugar-free chocolate chips (from, and add a bit of coconut oil and a touch of coconut flour just for the health benefits. I eat low-carb and am finding lots of great ideas here. Thank you! :)

  4. I’m going to give these a go with sunbutter instead of peanut so I can send them to school with my son. Hope they work!

    • Rommel, if you click on the green text in the ingredients portion of the recipe that says “xylitol” you will be given that info :-)

  5. I substituted raw almond butter for the peanut butter, and unsweetened Callebaut chocolate for the chocolate chips, plus I used only stevia for the sweetener, and the fudge turned out really well for sugar-free. It yields a rich chocolatey flavor with a nice mild almond complement. Since the nut flavor isn’t as prominent, I think it will also serve as a good base for experimenting with additional flavors :-)

  6. my name is skylar and i’m an 11 year old girl. i have this obsession with cooking that came out of nowhere about two months ago. the only problem was that everything at the grocery store had gluten. my dad found this website and showed it to me, and now i cook things from here about 2-3 times a week. i enjoy it, and although what i cook is not always so good, i enjoy the process of making it. i made the fundge squares 4 days ago, and i loved them–being the humongous peanut butter fan i am. i am doing a math project involving fractions, so now i am cooking these for my whole class. thank you Elana for your wonderful recipies!!!!

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Recipes » Desserts » Chocolate Peanut Butter Fudge