You know those days when your sweet tooth won’t shut up but you refuse to wreck your macros? Yeah, same. I used to settle for those sad, chalky “keto treats” from the store (seriously, who hurt them?), but no more.
This peanut butter fudge hits the craving without kicking me out of ketosis—or leaving that weird “cooling” aftertaste some sweeteners do. Plus, it’s stupidly easy: melt, mix, freeze, slice, inhale.
I tested this about five times (you’re welcome) to nail the texture—no gritty, no oily pools, just pure melt-in-your-mouth goodness.
💡 Why This One Works So Well
- Collagen protein sneaks in a little structure and some gut-friendly perks without turning it rubbery.
- Powdered monk fruit-allulose sweetens it without that fake sweet funk.
- Low, slow melting keeps the oils from separating, so you don’t get fudge that sweats like a CrossFitter.
- Freezer set = faster satisfaction and no sad, melty mess later.
🧾 Ingredients That Kept It Keto
- Peanut butter (thick, creamy, salted, no sugar added) – Real peanut flavor, not sweetened sludge. I used Kirkland natural after a stir session.
- Unsalted butter (or ghee/coconut oil) – Butter = classic creamy taste. Coconut oil = dairy-free option with a faint coconut hint (which honestly, slaps).
- Powdered monk fruit-allulose blend – Zero net carbs, zero guilt. Powdered is crucial here—grainy fudge is a crime.
- Collagen protein powder – Binds it just enough without making it chalky. Bonus: sneaky protein bump.
- Vanilla extract (optional) – Adds that “pro bakery” depth but not mandatory if you’re lazy (I won’t judge).
🔁 Keto Swaps That Actually Work
- Nut Butters: Almond butter works if you want lower peanut flavor. (Texture stays creamy but slightly softer.)
- Butter Subs: Ghee keeps it rich. Coconut oil works but softens faster at room temp, so eat quick or keep frozen.
- Sweetener Swap: Straight erythritol will crystalize and wreck the texture. Stick with a blend (monk fruit + allulose or pure allulose if you want silkiness).
⚠️ What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Greasy separation | Overheating the peanut butter + butter | Melt low and slow, stir frequently |
| Grainy fudge | Using granulated sweetener | Always use powdered or blitz it yourself |
| Rock-hard fudge | Too little fat or too much collagen | Stick to recipe ratios (I tried cutting fat once…bad idea) |
👩🍳 Step-by-Step: How to Make It
- Line the Pan: 8×8 inch (20×20 cm) baking pan, parchment paper with some overhang for easy lifting.
- Melt the Base: In a microwave-safe bowl or small saucepan, gently melt peanut butter + butter over low heat. Stir until smooth.
- Mix the Magic: Off heat, stir in powdered sweetener + collagen powder. Taste. Adjust if you must. Stir in vanilla.
- Freeze It: Pour into pan. Smooth the top. Freeze 30–45 minutes until firm.
- Slice It Smart: Hot knife, dry it off, slice into squares while still cold for clean edges.
- Store It Right: Airtight container in the freezer. Let thaw 2–3 minutes if you want it softer.
🎯 Macro Hack: Slice into 16 even squares = built-in portion control that makes tracking macros ridiculously easy.
🧠 Keto Cooking Tricks That Help
- Warm knife = clean cuts.
- Let collagen batter sit 5 minutes before freezing: thickens up slightly = better slice texture.
- Use parchment paper generously: fighting sticky fudge is a fight you’ll lose.
🧊 Keeping It Keto-Friendly All Week
- Fridge: Good for 2 weeks (but good luck making it last that long).
- Freezer: 3 months easy. Texture stays buttery, not icy. Just thaw a minute or two before eating.
- Tracking Tip: Freezing doesn’t change macros, but softer fudge = easier to over-slice. Stick to measured squares!
❓ Real Keto Questions, Real Answers
Will this spike blood sugar?
Nope—monk fruit + allulose are blood-sugar friendly. Just watch your portion because peanut butter can add up.
Can I use coconut flour instead of collagen?
No. Don’t. Coconut flour will soak up all the fat and turn this into a weird dry brick. Trust me, I tried. Regret was immediate.
Is this fat bomb approved?
Absolutely. High fat, low carb, decent protein. Basically a fat bomb in fudge form.
Nutrition Facts
Serving Size: 1 piece (assuming 16 pieces per batch)
| Nutrition Fact | Per Piece (1/16 batch) |
|---|---|
| Calories | 193 kcal |
| Total Fat | 16.3g |
| Saturated Fat | 4.5g |
| Cholesterol | 10mg |
| Sodium | 100mg |
| Potassium | 100mg |
| Total Carbohydrate | 4.5g |
| Dietary Fiber | 1.5g |
| Net Carbs | 3g |
| Sugars | 0.8g |
| Protein | 7.5g |
Check out More Recipes:
Low Carb Keto Keto Peanut Butter Fudge
Description
Creamy, rich, low-carb peanut butter fudge that melts in your mouth—easy to make, sugar-free, and perfect for quick keto cravings.
Ingredients
Instructions
- Line an 8×8 inch (20×20 cm) pan with parchment paper.
- Melt peanut butter and butter together gently until smooth.
- Stir in sweetener and collagen powder. Taste and tweak sweetness. Stir in vanilla if using.
- Pour mixture into the lined pan. Freeze for 30–45 minutes.
- Slice into 16 squares using a hot, dry knife.
- Store in the freezer and thaw slightly before eating.
