Easy Low Carb Peanut Butter Fudge Recipe


 

Easy Low Carb Fudge Recipe

You are going to LOVE this recipe for low carb peanut butter fudge! πŸ™‚

I first made this recipe on Valentine’s Day in my heart-shaped candy mold, which is great for anniversaries too – or any lovey dovey celebration. You can also use an ice tray, or any candy mold to “set” this no-bake super quick fudge.

* The brown candy mold in the photo above is a basic square candy mold.

Warning: This low carb fudge does not last in my house. Even with carb / sugar eaters! Tip: make it at 3am – and eat it in the closet, very quietly.

This is a very healthy fudge recipe. If you know me at all, you already know I like to keep it simple – and this recipe is no exception. But in addition to being super easy, and fast to make, it also has very few ingredients – and they’re all good for you! πŸ™‚

Ingredients:

– 1/3 cup Organic Extra Virgin Coconut Oil
– 2/3 cup Peanut Butter
– 1 TSP Vanilla Extract
– Optional: 1 TBSP Torani Sugar Free Vanilla Syrup

Note: To lower your carb count per serving, use 1/2 cup coconut oil and 1/2 cup peanut butter. The recipe above, including the optional sugar free vanilla syrup, is my personal preference – but feel free to experiment with this recipe. It’s very forgiving!

Directions:

Put the peanut butter in a nice sized bowl. Add the vanilla extract and any additional flavoring or ingredients you want to add. Melt the coconut oil in the microwave, then pour it over the peanut butter and stir it all together until smooth. Microwave the mixture to make it easier to stir until smooth, if needed.

Pour smooth mixture into your mold:

Low Carb Fudge Recipe Directions

Because I prefer to spend as little time in the kitchen as humanly possible (lol) I mix my fudge right in the microwave-save measuring cup. It makes it easy to pour it into your mold, and makes for quicker cleanup by using fewer dishes.

Place the fudge in the refrigerator until it sets up.

Once it has “set” it will pop out of the mold easily.

It’s ideal to keep them refrigerated, as they will melt quickly.

Note: Silicone baking molds are great! They are oven & dishwasher safe, but they are also very flexible. I recommend that you put a baking sheet under your mold before you pour in your mixture so you can easily move it from the counter to the refrigerator to set up.

Nutrition Facts:

low carb peanut butter candy nutrition factsYour nutrition facts and macros will vary depending on the ingredients you use, and the size of your individual fudge pieces. For my low carb fudge in the heart-shaped mold, which are larger hearts, that mold made 15 large hearts.

The nutrition facts shown here (1 Net Carb Each) are for the 1/2 cup peanut butter & 1/2 cup coconut oil version, spread over 15 large heart-shaped candies.

Tip: Use the Recipe Calculator in MyFitnessPal anytime you create a recipe, to get accurate macros and carb count. This is the easiest way to get accurate nutrition facts, give you may use different brands and/or ingredients – or a different sized candy mold for your own low carb peanut butter fudge.

As I mentioned, it’s a very EASY but also very versatile recipe. So feel free to experiment with it a bit and see what you come up with! It’s almost impossible for it NOT to be melt-in-your-mouth delicious. πŸ™‚

This fudge recipe is healthy AND super low carb, so you can enjoy it guilt-free!

Enjoy πŸ™‚

Easy No-Bake Low Carb Peanut Butter Fudge

low carb candy ingredients

Best,
Lynn Terry
aka @LowCarbTraveler

instagram low carb @lowcarbtraveler @lowcarbtraveler @lowcarbtraveler pinterest low carb

 

About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge

This entry was posted in Low Carb Desserts and tagged . Bookmark the permalink.

 

57 Responses to Easy Low Carb Peanut Butter Fudge Recipe

  1. Susan Sexton says:

    Have you tried to take this fudge in a container while traveling? I like the looks of this recipe, but do not understand why the coconut oil? why not use regular oil? I need some kind of “soft” snacks that I can travel with in a few weeks by airplane. I currently am recovering from a complete dental extraction and cannot eat regular snacks at the present time. I will be traveling by air to my destination and back for a conference and will be gone for four (4) nights. I need something nutritious to take with me. Can you help me, I might also add that I would like to keep these snacks on the lower calorie side as I would also like to loose some weight. I am not totally convinced with the low carb thing yet, but am trying to cut down. I am currently the cook for my family and they would not be happy if I did not serve regular food. Can you please help me?

    • Lynn Terry says:

      Hi Susan πŸ™‚

      I keep this fudge refrigerated as it will melt pretty quickly, so if you travel with it you’ll want to use an insulated lunch bag with an ice pack in it. Which would be great if you’re also taking things like cheese cubes, green olives, etc.

      The coconut oil sets up hard, while other oils do not. Coconut oil is also a “super food” with tons of health benefits – compared to other oils.

      I eat with many “regular food” (carb/sugar) eaters myself. πŸ™‚ When the kids are home (mine are grown now) or I’m cooking for a holiday, I just add starchy vegetables and rolls and things for them, but cook plenty of the green veggies for my own sides to go along with whatever meat I’m serving. I’ve found the transition to be pretty easy!

      My calorie intake is generally pretty low – around 1200, maybe as high as 1400 or more some days, but you’ll find that a ketogenic low carb diet is actually an appetite suppressant.

      That said, you don’t have to count calories on a low carb diet, which is awesome! πŸ™‚ Unlike low fat or low calorie diets, there’s a science to the way low carb works – it boils down to the science of Food Combining.

      You hear people say “you need carbs for energy”. That’s not true. Your body can run on carbs – or it can run on healthy fats (coconut oil being one of those very healthy fats). It’s like the difference between gas and diesel – it’s one or the other, period.

      In order to change your body into fat burning mode, which is called ketosis, you simply eat less than 20 net carbs per day and get at least 70% of your daily calories in healthy fats. I like “real food” fats like: pecans, avocados, salmon, tuna, eggs, a big juicy ribeye steak etc. I’ll choose baked chicken thighs (baked in their own skin & juices) over lean chicken breast for example. Or salmon over tilapia – because tilapia is ALL protein (low/no fat).

      When you do this, it forces your body into ketosis, and makes it run on healthy fats for energy instead of carbs/sugar. In addition to losing weight easily and quickly (it literally melts off of you)… your body and brain run much better on healthy fats than on carbs/sugar. You don’t experience blood sugar issues, cravings, hardly any hunger, etc.

      Plus it’s much healthier for your heart. πŸ™‚ For more on that, see: http://www.travelinglowcarb.com/4606/lchf-diet-explained/

      And also see: http://www.travelinglowcarb.com/4689/ketosis-symptoms-and-low-carb-flu/

      If you have any other questions, let me know! πŸ™‚ *cheers*

  2. Jwh says:

    Any other flavors, like choc

  3. Julie says:

    I made this and I don’t know what I did but they were not good.

    • Lynn Terry says:

      Hi Julie πŸ™‚

      Can you tell me what was wrong with your batch, or what you did differently than the post above? I’m happy to help you tweak! πŸ™‚

  4. Krista Killins says:

    Is there a way to Pin this?

  5. Mary Johnson says:

    I don’t have any silicone molds, can this be made in a pan like a loaf pan or something?

  6. Riikka says:

    Thank you for the recipe! These were so good! I used sugar-free maple syrup.

  7. Irene says:

    Great easy recipe! They were very good! I used an ice tray since I don’t have a silicone mold and it worked great.

  8. Tricia says:

    Finally! a LC dessert that doesn’t use crazy expensive ingredients! Thank you!

  9. Alicia says:

    I made these and love them! I did it exactly as you explained only without the Toriani syrup as I just didn’t have any, added a dash more vanilla instead and a dash of coffee extract. Then I used my mini muffin mold and I had some mini muffin paper cups and put those in, poured the mixed up yumminess in there and then put it in the freezer. They popped right out and I put them in a plastic container and every night around 8pm when I get ready to watch tv or read I usually grab some Cheetos or cookies instead I grab one of these frozen treats and just one satisfies me and I don’t end up eating junk!

  10. Chantal says:

    Hi there, I’d love to make this fudge and many other low carb recipes. The problem I have is that I can’t stand the taste of anything coconut; whether it be oil, flour, candy, or whatever.

    Is there any other alternative instead of coconut oil or flour for all these types of recipes? Thanks.

    • Lynn Terry says:

      Hi Chantal,

      I don’t use coconut flour. I use Almond meal. It’s easier to work with anyway. Here’s an example: http://www.travelinglowcarb.com/4275/low-carb-biscuit-recipe/

      As for coconut oil, I honestly don’t taste coconut in it – especially not in this fudge. I think the “refined” coconut oil has even less “flavor” – but the process of refining it removes some of the benefits of it too.

      • Chantal says:

        Thanks so much for replying, Lynn. Really helpful. I found “neutral” flavor coconut oil and will try it out. If I really can’t stand the taste, at least hubby will eat the fudge as he loves all things coconut!

  11. Rachel says:

    These look soo good. I make something similar but i make them with chocolate and peanut butter and then put them in my coffee. I have to try your recipe.

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  15. Edith says:

    Can you use cashew butter instead of peanut better? I am allergic to peanuts?

    • Lynn Terry says:

      Hi Edith,

      I’m not sure, but I would guess so – it’s the coconut oil that sets up, so you could test all sorts of things with it. Just try a small batch first to see. πŸ™‚

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  17. leesha cahill says:

    I just made it with the Halloween spider silicone tray I bought last week at dollar tree for ice cubes for drinks. Turned out cute. I did spray with pam first to make sure they would pop out. I used caramel flavor.

  18. betty says:

    lynn i am type 2 diabetic can i do this diet ?it all looks good

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  20. Emily says:

    These are delicious! I made these exactly like the recipe including the sugar free vanilla syrup and they turned out great. I am so grateful for a delicious low carb treat that satisfies my sweet tooth without making me spiral out of control. Thank you for this recipe!

  21. Amanda says:

    I just made these today! Simple ingredients, quick and yummy! I do taste the coconut a little, but it doesn’t bother me. I’m sure it could be covered up by using a different flavored syrup or adding a little salt like somebody else suggested. I used ice cube trays. Thanks for the recipe! Going to try the Peanut Butter Chocolate candies next. πŸ™‚

  22. Amy says:

    just made! Minus the vanilla and syrup! Added chia seeds! I have a terrible sweet tooth!!! Been doing low carb since Feb!

  23. laurel Ross says:

    This isn’t related to the fudge. Hiynn 2 days prior to being invited to the challenge which I’m so thankful for, I started Atkins induction. It seems I can just do low carb 20 net or less and eat whatever falls into these numbers and not have some of the restrictions that are in the Atkins induction such as no nuts. Do you agree?
    Also Atkins says if you are on a diuretic this diet may be bad. My husband is on a diuretic. Your thoughts on this?
    I love your challenge!
    Thank you
    Laurel

    • Lynn Terry says:

      Hi Laurel πŸ™‚

      I don’t do phases or programs, I just keep it real simple: 20 net carbs max, 70% fat minimum. It’s a healthy ketogenic low carb diet. So I do have berries and pecans (pecans are the lowest carb / highest fat nut on the list, and they don’t stall my weight loss).

      An extremely low carb or ketogenic diet IS diuretic itself, which is why water weight comes off so fast the first week. I’m not familiar with diuretic meds and how that might work, so definitely consult with your doctor on that one…

  24. Virgo harris says:

    I tried these with a few pecans… So yummy!

  25. Evelyne says:

    Hi, I’ve read the recipe over and over and I do not see any sweetener being mentioned in the post yet everyone is saying they love it because they have a sweet tooth. All ingredients listed aren’t sweet, if using natural peanut butter, and if not the peanut butter isn’t sugar-free. Am I missing a piece of information here?

    • Lynn Terry says:

      Hi Evelyne,

      I said in the recipe that I use Torani Sugar Free Vanilla Syrup plus a bit of vanilla extract. I don’t like my fudge super sweet because I am in ketosis (and don’t crave sweets anymore) but you can add an artificial sweetener of your choice. It really doesn’t need it if you use the vanilla & sugar free syrup though. I would try the syrup & vanilla and to a finger taste test first before you add anything. πŸ™‚ Start with a small batch and see!

  26. Doober says:

    Looks like I will not be able to make this for a friend considering he is allergic to coconuts. To bad other oils do not set up properly.

  27. Ilene says:

    Could I use almond butter instead of peanut butter?

    • Lynn Terry says:

      Hi Ilene πŸ™‚ I haven’t tried that, but I imagine it would work just the same! Let me know if you try it out. It seems I remember someone else saying they used Almond Butter instead …

  28. Jill says:

    Looking at the Nutrition facts it shows 12g total fat comprising 7g saturated fat, 0g polyunsaturated fat, 0g monounsaturated fat and 0g Trans fat.
    I was looking at this for a 14g fat ‘boost’/carrier to take at the same time as vitamin D3 supplements and the fat numbers don’t add up yet for me. Please help, what am I missing?

  29. Tim says:

    Will liquid coconut oil work also ?

  30. Holly RS says:

    The photo shows Peter Pan, which surely contains sugar and therefore carbs that you didn’t account for in the nutritional information, right?

    • Lynn Terry says:

      The Peter Pan Natural Creamy is 2 net carbs per TBSP and I did account for that in the macros. πŸ™‚ You will want to use the recipe calculator based on your own brands & amounts, and the size/number you make.

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