Keto Peanut Butter Fudge

This Keto Peanut Butter Fudge provides a rich, sweet, and deeply comforting dessert solution for your low-carb lifestyle. This simple no-bake fudge will instantly satisfy your cravings for velvety, candy-shop peanut butter treats without breaking your ketosis. First, you will love how the smooth, melt-in-your-mouth texture pairs with rich peanut butter and an extra boost of nourishing collagen protein. Because you utilize pure creamy nut butter and natural zero-glycemic powdered sweetener instead of condensed milk and refined sugar, you keep the carbohydrate count exceptionally low. Consequently, you achieve a confectionery-quality, family-friendly treat that delivers a true comfort food experience straight from your freezer.

Ingredients & What You’ll Need

• Salted creamy peanut butter: Select a thick, all-natural variety with no added sugars or oils to form the rich flavor foundation.
• Unsalted butter: Melts together with the peanut butter to create a silky, melt-in-your-mouth texture (ghee or coconut oil work for dairy-free).
• Besti Powdered Monk Fruit Allulose Blend: Dissolves effortlessly into the warm fats without leaving a gritty texture or bitter cooling aftertaste.
• Collagen protein powder: Adds clean structure and body to the fudge while providing a rich protein boost.
• Vanilla extract: (Optional) Elevates the warm, aromatic sweetness of the natural peanut butter.

How to Make Keto Peanut Butter Fudge

This method focuses on gently warming the fat base to combine smoothly, stirring in powdered dry ingredients, and chilling in the freezer for a fast, clean slice.

1. Warm and Melt the Base

First, line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving plenty of overhang on opposite sides to serve as sling handles later. In a large saucepan over low heat (or in a large bowl in the microwave), combine the creamy peanut butter and unsalted butter. Heat gently, stirring occasionally, until the mixture is completely melted, smooth, and warm.

2. Blend Sweetener and Collagen

Remove the pan from the heat source. Add your powdered sweetener and collagen protein powder to the warm liquid, stirring thoroughly until completely smooth and dissolved. Taste the warm mixture and adjust with a little extra sweetener if desired. Stir in the optional vanilla extract until fully incorporated.

3. Chill, Slice, and Serve

Pour the smooth fudge mixture into your prepared baking pan, spreading it evenly to the corners. Place the pan in the freezer for 30 to 45 minutes, or until the block feels solid and firm to the touch. Use the parchment paper sling handles to lift the fudge block out onto a cutting board. Run a sharp knife under hot water, wipe it completely dry, and slice the fudge into neat squares. Serve cold or let soften at room temperature for 2 minutes before enjoying.

Tips and Notes

• Choose the Right Peanut Butter: Ensure your peanut butter contains only peanuts and salt. Avoid varieties with added cane sugar or hydrogenated vegetable oils, as these drive up carbs and prevent the fudge from setting properly.
• Use a Warm Knife for Clean Cuts: Running your knife blade under hot tap water and drying it off before every cut warms the metal, allowing it to glide straight through the cold fudge without cracking the edges.
• Portion Control Friendly: This sugar-free fudge is exceptionally rich and filling. You can easily cut the slab into smaller bite-sized squares to create a high-fat snack with even fewer calories and net carbs.
• Freezer Storage: Keep your fudge squares stored in an airtight container in the freezer. Because of the butter and natural oils, it stays soft enough to eat straight from frozen or after resting on the counter for just a couple of minutes.

Yield: 16 squares

Keto Peanut Butter Fudge

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This Keto Peanut Butter Fudge recipe transforms natural creamy nut butter and collagen protein into a rich, sugar-free confection.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 1/2 cups peanut butter (thick, creamy, salted, no sugar added)
• 6 tablespoons unsalted butter (or coconut oil/ghee)
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend
• 1/4 cup collagen protein powder
• 1 teaspoon vanilla extract (optional)

Instructions

1. Prep: Line an 8x8-inch (20x20 cm) baking pan with parchment paper overhang.
2. Melt Base: Combine the peanut butter and butter in a saucepan over low heat (or a microwave bowl); warm until melted and smooth.
3. Mix In: Remove from heat; stir in the powdered sweetener and collagen protein powder until completely smooth. Stir in vanilla extract.
4. Pour: Spread the mixture evenly into the prepared baking pan.
5. Freeze: Chill in the freezer for 30 to 45 minutes until solid and firm.
6. Slice: Lift out using parchment handles. Run a knife under hot water, wipe dry, and cut into 16 squares. Store in the freezer.

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 145Total Fat: 13gSaturated Fat: 4.5gCarbohydrates: 3gNet Carbohydrates: 1.5gFiber: 1.5gSugar: 0.5gProtein: 5g