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This rich low carb peanut butter fudge is easy, tastes delicious, and no-one will no it is sugar free (and only 2 ingredients)!
With only two ingredients and 2 net carbs per serving, this peanut butter fudge recipe will have you out of the kitchen and spending time with your family in no time!
Fudge has always been a special tradition in my home, but this fudge is low carb, sugar free, and can be enjoyed as a Trim Healthy Mama S Fuel!
Growing up, our neighbor would bring us beautiful little Christmas tins filled with two different kinds of fudge – chocolate and peanut butter.
Back then, I would have been hard pressed to say which flavor was my favorite, but now I would definitely say peanut butter!
My 2 Ingredient Chocolate Fudge has been such a popular post, that I knew you guys needed to have a peanut butter option as well!
How to Make Low Carb Peanut Butter Fudge
All you need some of my Low Carb Sweetened Condensed Milk and natural peanut butter. Really! How much easier can it get?
(Please note that the 3 Ingredient Sweetened Condensed milk is sugar free and low carb.)
But I have a confession to make. This recipe is 2 ingredient ONLY if you already have the condensed milk already made.
But really, you should always have a jar of that in your fridge! That sweetened condensed milk recipe has been life changing for me! (Well, . . . that may be a bit of a stretch, but it is REALLY good!)
If you make the Low Carb Sweetened Condensed Milk ahead of time and store it in the refrigerator, it will harden and become firm.
To make the peanut butter fudge, simply remove the condensed milk from the refrigerator and nuke it in the microwave for about 10 seconds, then give it a good stir.
Then place the desired amount of condensed milk into a bowl, add the natural peanut butter and mix well.
Then pour the fudge mixture into the desired container, and place in the freezer to firm.
How to Store Low Carb Peanut Butter Fudge
This fudge is a little more of a soft set than the chocolate variety, but I think it is much more creamy.
I put the fudge in the freezer (or on my front porch – we can do that in Montana) to harden initially, but I usually store it in the refrigerator.
You do not want to leave it out at room temperature, because it will completely soften and become gooey.
Substitutions in Keto Peanut Butter Fudge
If peanut allergies are a concern, I believe you could use almond butter or Sunbutter to replace the peanut butter (using equal amounts).
You could also make this peanut butter fudge dairy free by using my Dairy Free Sweetened Condensed Milk in place of the regular sweetened condensed milk recipe.
I use the Adams brand of natural peanut butter (the no-stir variety). You can see which kind I use by clicking here.
I would never be ashamed to take this keto peanut butter fudge to a party or give it away as a gift!
I won’t even tell you how many pieces I ate while I was photographing this post!
I even had a piece or two as a dessert to my breakfast this morning! (Is that what you call balance??)
More Low Carb Fudge Recipes
The good news is that you don’t have to limit yourself to Peanut Butter Fudge. There are many more fudge recipes here on the blog, so be sure to check them out (all of them are low carb and sugar free)!
Only 2 Ingredients, and you have rich, velvety, chocolate fudge – but without any guilt!
Creamy chocolate fudge topped with a creamy peanut butter layer – it’s the best of both!
Creamy chocolate fudge with a dreamy layer of coconut. This fudge is reminiscent of what used to be one of my favorite candy bars – the Mounds bar.
These dreamy DIY protein bars taste like creamy coconut fudge!
Chocolate Peanut Butter Collagen Fudge
Chocolate, Peanut Butter and an amazing superfood – collagen. All combined together to make a delicious and healthy fudge recipe!
The flavors of a favorite no-bake cookie, but with all the added benefits of collagen and coconut oil!
All of the recipes above are no-bake, which means you can save your oven for cookies (like these Soft Gingersnap Cookies).
You only need 2 simple ingredients to make this low carb peanut butter fudge! Combine warm sweetened condensed milk with peanut butter and stir until all is combined. Pour into a Silicone Pan or an 8x8 glass pan lined with parchment paper. I used this Silicone Mini Loaf Pan and filled two of the cavities. Refrigerate or freeze until firm. Cut into pieces (yields 25-36 pieces, depending on how you cut them) then store leftovers in the refrigerator.Low Carb Peanut Butter Fudge
Ingredients
Instructions
Georgina says
December 2, 2016 at 8:13 amThis looks so good! And very easy!
Maya | Wholesome Yum says
December 2, 2016 at 9:59 amI love how simple this recipe is! I’ve never tried peanut butter fudge before but I have no excuse now!
Jody B. says
December 2, 2016 at 12:10 pmHow many pieces can we have?
dsdjhardy says
December 2, 2016 at 2:10 pmI usually have a couple at a time. 🙂
STACEY says
December 3, 2016 at 9:10 amPB Fudge sounds like a must try. So simple too 🙂
Kim | Low Carb Maven says
December 3, 2016 at 11:53 amFudge! Fudge! Fudge! I love how simple this recipe is, Sarah. My mother made wonderful peanut butter fudge that I haven’t had in 30 years. Who knew it could be so simple. Thanks.
Katrin says
December 5, 2016 at 4:22 amThis is so easy, how brilliant. Definitely a must try.
Looky-loo says
December 9, 2016 at 9:33 pmThis is literally one of the best things I’ve ever tasted. Unbelievable!! The peanut butter taste is just so bright and sharp. Thank you. I ❤️ keto!
Karen says
December 11, 2016 at 10:38 amI’ve been on low carb since March! This is the first desert I e made that is really satisfying:) Love it. Thank you.
Patricia Rockhill says
March 2, 2017 at 12:40 pmWhat is meant by one recipe of the condensed milk?
One cup? One can?
dsdjhardy says
March 2, 2017 at 10:26 pmThe condensed milk recipe is linked in the recipe card. You should use the entire amount in the fudge. It equals about 1 cup.
Debbie says
March 14, 2017 at 9:40 amOn a previous post you said the SCM recipe equals about 1 1/4 cup. Does it make a big difference if it’s more than a cup?
dsdjhardy says
March 14, 2017 at 9:55 amNo, I don’t think the 1/4 cup will make that big of a difference in the fudge recipes.
Rachel says
August 16, 2017 at 2:34 pmThis was amazing, whole family lived it, thanks!!!
Erika says
November 7, 2017 at 6:28 pmSo I️ made the condensed milk but used 1/2 cup for the Two Ingtedient Chocolate Fudge. So now I’m not sure how much peanut butter I should use for the remainder? ? I think I have approx 3/4 to 1 cup left. Thanks for your help!
Sarah Hardy says
November 7, 2017 at 7:44 pmI would probably use 1/3 cup of peanut butter. 🙂
Erika Hayslip says
November 19, 2017 at 5:07 pmThanks! Trying it tonight!
Mona says
December 4, 2017 at 6:35 pmHi,
I made the fudge but it doesnt get hard.
What did i do wrong?
Thanks
Sarah Hardy says
December 4, 2017 at 10:29 pmThis fudge never does get completely solid (like fudge made with chocolate chips). It is much softer, I recommend keeping it in the refrigerator or even freezer for best results.
Karen says
December 20, 2017 at 9:11 pmCan I put this in a silicon mold like the chocolate fudge to make smaller shapes? I’d like to then dip them in the 2 ingredient fudge (before it hardens) to make buckeyes.
Sarah Hardy says
December 23, 2017 at 9:59 pmYes, that would be awesome!
Evelyn says
December 21, 2017 at 7:41 pmHi, Can I use your 2 ingredient condensed milk, instead of your 3 ingrdient version? Thanks as always for your wonderful recipes!!
Sarah Hardy says
December 23, 2017 at 9:58 pmYes, Absolutely!
Jerri says
December 22, 2017 at 8:19 pmCan this be made with the 2 ingredient condensed milk?
Sarah Hardy says
December 23, 2017 at 9:56 pmYes!
Jocelyn Barr says
January 20, 2018 at 2:33 pmMy “milk” separated as soon as i added the peanut butter to it and started stirring it. My pan of fudge has an oil layer on top. Did i do something wrong?
Sarah Hardy says
January 20, 2018 at 5:45 pmNo, that appears to happen at times, but I have never found that it affects the flavor. I would try to stir it well with a whisk to see if that helps.
Virginia says
February 12, 2018 at 8:32 amI may just not be seeing it but do you have the carb, fat, protein totals for this? I made it and it is yummy. Thanks.
Virginia says
February 12, 2018 at 9:11 amI figured out my question so need to answer you can remove it. Thanks
Sarah Hardy says
February 12, 2018 at 10:06 amI’m sorry, this recipe was published before I started adding macros to my recipes.
Trey Poston says
April 30, 2019 at 11:41 pmWhy can I not find the recipes just a bunch of writing about the recipes
Sarah Hardy says
May 2, 2019 at 10:31 pmHi Trey, the recipes are always at the very bottom of the post.
Amy says
February 22, 2018 at 7:35 pmOk, well I am doing this the Whole Foods trim healthy mama style plan. What do you think is the minimum amount of coconut sugar or honey I can put in this? If you had to guess. Thanks so much!
Sarah Hardy says
February 23, 2018 at 6:54 amI would say probably 1/3 to 1/2 cup coconut sugar could be used to sweeten the “Sweetened Condensed Milk” for this recipe. However, I have never tried it, so I’m not 100% sure. 🙂
Audria says
March 8, 2018 at 1:26 pmDid you try the coconut sugar and how did it turn out?
Tara says
July 16, 2018 at 2:42 pmAs the wife of a type 2 diabetic and a mom of a type 1, I love that you have low carb fudge recipes! That is one thing my guys have always missed being able to have at Christmas. This year, they’re getting a special treat. Thank you so much!!
Bryan says
December 6, 2018 at 8:17 pmSimple and easy recipes are my favorite recipes! I can’t wait to give this recipe a try, thank you!
Wendy says
December 10, 2018 at 10:17 amSo yummy! We make many different kids of fudge during the holidays and it makes easy gifts. The peanut butter is divine!
Michelle says
December 10, 2018 at 4:25 pmCan you make your own peanut butter to use or do you have to use Adams?
Sarah Hardy says
December 11, 2018 at 10:06 pmThe Adams brand truly works the best – I’ve tried it with others and they did not yield the same results.
Dawn - Girl Heart Food says
December 11, 2018 at 5:49 amThis looks so yummy! And so perfect for a homemade foodie gift! Plus, 2 ingredients? Can’t get much easier 🙂
Cheryl Miller says
February 20, 2019 at 1:44 pmI was just thinking about the peanut biutter fudge and my first time making it I used a freshly ground peanut butter from our local Amish bulk food store and it was really oily. So I had thought…how would using 1/2 peanut butter and 1/2 peanut flour work?
Sara Montana, have you ever tried peanut flour in fudge with SCM? Probabley have to add more gentle sweet too.
Sarah Hardy says
February 20, 2019 at 9:38 pmI have not tried that, but I think a 3/4 to 1/4 ratio would probably work!