Rich, nutty, sweet and creamy, this Old Fashioned Peanut Butter Fudge Recipe is absolutely addictive! With a vegan & sugar-free makeover, this keto fudge is perfect for sharing with friends and family over the holiday season, or whip up a batch when the sun is beating for a delicious, cool treat! Vegan + Keto + Paleo option
Why you will love this Old Fashioned Peanut Butter Fudge recipe
- It’s for everyone! This fudge recipe is dairy and gluten free, as well as being vegan and keto friendly (just 0.8g net carbs!)! The only people who should avoid it are the ones with peanut allergies, but you could substitute another nut butter like almond or even sun butter.
- Quick & Easy. This recipe comes together in no time at all! Perfect for busy people (that’s everyone, right?).
- It’s a no-bake recipe! Keep that oven off! Although fudge is usuall shared at christmas, it is also a great summer treat as it keeps best in the fridge and is refreshingly cool to eat.
- It actually tastes like fudge. So many keto and vegan recipes tend to taste…well, diet. This recipe does not at all even though there is no sugar. Huzzah!
- You can make it ahead. This keto peanut butter fudge keeps well for a week in the fridge so make it a few days before you need it!
Key Ingredients for this Old Fashioned Peanut Butter Fudge recipe
- Peanut Butter: Use natural, 100% peanuts. No added sugar, salt or oil. You should find that when you open a jar of natural peanut butter that the natural oil separates and sits on top. I find that storing it upside down helps with the mixing, but also a little bit of elbow grease mixes it together quickly. For a paleo option use a nut or seed butter like almond butter, or sun butter.
- Coconut cream: Just the creamy white part from a can of coconut milk, which comes to about a cup. If your coconut is completely liquid, try refrigerating it and it should separate into cream and clear liquid. if it doesn’t, the cream is probably mostly still on top so pour it off very carefully. My supermarket recently have only been selling coconut cream that doesn’t separate, so in this recipe I had to pour it carefully.
- Butter: Preferably solid, natural, unsalted butter or a plant-based equivalent. I have made this with “buttery spread” before and it turned out fine.
- Sweetener: I used a premade stevia & erythritol blend by Nkd Living. I haven’t tried others but I believe a paleo substitute like monkfruit may work okay.
- Vanilla: Vanilla deepens the flavour and adds warmth.
How to make keto peanut butter fudge (story video)
Follow this story for all of the steps!
Do you put fudge in the fridge to set?
Yes! This recipe will set perfectly in the fridge in just a couple of hours. It should be cooled to room temperature before placing it in the fridge. It also sets outside of the fridge but is much softer and a little sticky. I prefer it after it’s refrigerated.
How long does fudge last?
Store this Old Fashioned Peanut Butter Fudge recipe in the fridge for up to a week in an airtight container.
How do I make Vegan Peanut Butter Fudge paleo?
Use another nut butter like almond butter (peanuts are a legume and therefore not paleo), ghee or coconut oil instead of butter, and a paleo-friendly sweetener like stevia, monk fruit or coconut sugar. It will no longer be keto if you use coconut sugar.
More vegan desserts to try
- OLD FASHIONED VEGAN CHOCOLATE FUDGE
- VEGAN CHIA PUDDING: 2 WAYS!
- EASY VEGAN APPLE CRISP
- NO-BAKE VEGAN BANANA CHEESECAKE
- VEGAN S’MORES CUPCAKE COOKIES
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- 110 g coconut cream *see notes, 1/2 cup
- 113 g butter, plant-based, regular, ghee, or coconut oil, 1/2 cup
- 272 g sweetener (I used a stevia & erythritol blend by Nkd Living, **see notes for link), 1.5 cups
- 216 g natural peanut butter (100% nuts), or almond butter, 3/4 cup
- 1 tsp vanilla
- 1/8 tsp salt, skip if using salted butter
- Line an 8x8 baking dish with parchment paper or greaseproof paper and set it aside.
- Add the coconut cream, butter and sweetener to a pot over medium heat and heat until everything melts together and there are no granules of sweetener left.
- Mix in the peanut butter, vanilla and salt.
- Pour the mixture into the lined baking dish and allow it to cool to room temperature.
- Once cooled, place it in the fridge for 2 hours or until firm.
- Slice with a hot knife (for clean lines) and enjoy!
*the solid part from the top of a chilled can of coconut milk
**The Stevia & Erythritol Blend I used can be found here: https://amzn.to/3GhhT6d
|Amount per serving|
|% Daily Value*|
|Total Fat 6.3g||8%|
|Saturated Fat 2.8g||14%|
|Total Carbohydrate 1.3g||0%|
|Dietary Fiber 0.5g||2%|
|Total Sugars 0.5g|
|Vitamin D 2mcg||9%|
Nutrition Information:Yield: 36 Serving Size: 1 grams
Amount Per Serving: Calories: 67Unsaturated Fat: 0g