This Keto Peanut Butter Fudge has only 3 net carbs per serving and will cure your sweet tooth while helping you reach your daily macros!


Finding the best low carb peanut butter takes a bit of trial and error. I have seen some advertised that taste... well terrible. And while they are low carb, you still want good flavor!
Skippy All Natural Creamy Peanut Butter Spread is a great low carb peanut butter that you can probably find at your local grocery store. Others can be purchased on Amazon and shipped right to your door.
Related Article: Keto Peanut Butter Cookies
I like the Everyday 365 Creamy Peanut butter which has 4 net carbs per serving. Spread the Love Peanut Butter is also a keto friendly peanut butter with only 4 carbs per serving.
For a bit of a different flavor, Perfect Keto has a great low carb nut butter that uses a blend of macadamia nuts, cashews, and coconut butter mixed with MCT oil and real vanilla beans. (Save 15% using promo code MOSCATOMOM)

Whichever low carb peanut butter you choose, make sure you calculate the macros to make sure you stay within your daily carb limit.
I cut this recipe into two individual servings, but it is pretty rich - and just a bite or two is all you need to really curb your cravings.
I also added in some of my favorite sugar-free chocolate chips from Lily's - I am hooked on these little bits of amazingness. Lily's Dark Chocolate Chips are lightly sweetened with Stevia.
Related Article: Keto Chocolate Chip Cookies

Keto Peanut Butter Chocolate Chip Fudge
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Servings: 10
Net Carbs per serving: 3 net carbs per serving
Ingredients:
- 1 c. Heavy Whipping Cream
- 2 tablespoon Unsalted butter
- ⅓ c. Swerve confectioners sugar substitute
- 1 teaspoon Vanilla extract
- ½ c. Low carb natural peanut butter
- ⅓ c Lily’s baking chips
Instructions:
Heat the heavy whipping cream and 2 tablespoon of butter in a pot over medium high heat.

Whisk in the Swerve sugar substitute until well combined, and bring the mixture to a low boil.
Stir continuously, and add in 1 teaspoon of vanilla extract. Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color.

Once thickened, remove the mixture from the heat, and whisk in the peanut butter until smooth and creamy.
Pour the mixture into a parchment lined loaf or other small pan.

Wait for the mixture to cool for a few minutes, and sprinkle ⅓ cup of Lily’s baking chips across the surface of the fudge.
Place the fudge into the freezer for 1 hour, and then chill in the fridge for another 2-24 hours.

Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight container in the freezer.

MACROS
I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:
Each serving of this Keto Peanut Butter Fudge with Chocolate Chips has 3 net carbs, 12 total carbs, 3 g fiber, 19 g fat, 4 g protein, and 199 calories.
Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Keto Peanut Butter Fudge

This Keto Peanut Butter Fudge has only 3 net carbs per serving and will cure your sweet tooth while helping you reach your daily macros!
Ingredients
- 1 cup Heavy Whipping Cream
- 2 tablespoon Unsalted butter
- ⅓ cup Swerve confectioners sugar substitute
- 1 teaspoon Vanilla extract
- ½ cup natural peanut butter
- ⅓ c Lily’s baking chips
Instructions
1. Heat the heavy whipping cream and 2 tablespoon of butter in a pot over medium high heat.
2. Whisk in the Swerve sugar substitute until well combined, and bring the mixture to a low boil.
3. Stir continuously, and add in 1 teaspoon of vanilla extract. Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color.
4. Once thickened, remove the mixture from the heat, and whisk in the peanut butter until smooth and creamy.
5. Pour the mixture into a parchment lined loaf or other small pan.
6. Wait for the mixture to cool for a few minutes, and sprinkle ⅓ cup of Lily’s baking chips across the surface of the fudge.
7. Place the fudge into the freezer for 1 hour, and then chill in the fridge for another 2-24 hours.
8. Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight container in the freezer.
Notes
As with all keto recipes, make sure you scan your ingredients for accurate macro counts!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 69mgCarbohydrates: 9gNet Carbohydrates: 3gFiber: 3gProtein: 4g
Nutrition calculations based on exact ingredients used and may vary between brands. Macros have been calculated using the CarbManager App. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Stacia Jahnke says
These look sooo delicious!!!! Question.....how are there only 3 net carbs? It says 12 total carbs - 3 fiber so that would be 9 net carbs. Are there sugar alcohols that weren't listed? Thanks for your help!!!
Moscato Mom says
Hi! Yes, the chocolate chips have the sugar alcohols that are not shown in the card unfortunately.