Peanut Butter Freezer Fudge
Soft, creamy, melt-in-your-mouth peanut butter fudge made from four main ingredients in one saucepan — no candy thermometer and no oven. Keep a stash in the freezer for small sweet bites.
Nutrition per serving
1 piece (about 1-inch square)- Net carbs
- 1.9g
- Calories
- 99kcal
- Protein
- 2.4g
- Fat
- 9.3g
- Total carbs
- 5.1 g
- Fiber
- 0.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate-topped: A thin layer of melted sugar-free chocolate poured over the set fudge, like a peanut butter cup in square form.
- Once the fudge is firm, melt the chocolate chips with the coconut oil in 20-second microwave bursts, stirring until smooth. Spread over the fudge and chill 20 minutes more before cutting.
Almond butter (no peanuts): Almond butter replaces the peanut butter for a peanut-free fudge with a milder, toasty flavor and about half the net carbs.
- Melt the almond butter with the butter exactly as for peanut butter. A pinch more salt brings out its flavor.
Vegan (coconut oil): Refined coconut oil replaces the butter, so the fudge is fully plant-based. It sets a little firmer and melts faster in the hand.
- Melt the coconut oil with the peanut butter in place of the butter. Refined coconut oil has no coconut flavor; keep the fudge chilled, as coconut oil softens at about 76°F (24°C).
- Also add
Estimated cost $5.11 for 24 servings ($0.21 each) · how we estimate
Instructions
-
Line an 8 × 4-inch (20 × 10 cm) loaf pan with parchment, leaving an overhang on the long sides.
-
Melt the butter and peanut butter together in a saucepan over low heat (or in the microwave in 30-second bursts), stirring until smooth and glossy. Do not let it boil.
-
Take the pan off the heat and whisk in the powdered sweetener, vanilla and salt for about 1 minute, until completely smooth with no lumps.
-
Pour into the pan, smooth the top and refrigerate for 2 hours (or freeze for 45 minutes), until firm.
-
Lift out by the parchment and cut into 24 pieces with a knife dipped in hot water and wiped dry between cuts.
Tips for success
-
Use natural peanut butter with only peanuts and salt, and stir in the separated oil completely. Peanut butter is the only real source of carbs here, so the pieces are kept small. - Powdered sweetener is a must; granulated stays gritty in a no-cook fudge. Powdered allulose gives the smoothest, softest fudge, while powdered erythritol sets firmer and can taste slightly cool.
- This fudge softens at room temperature, so serve it straight from the fridge or freezer.
Nice to have, not needed
- A sprinkle of flaky sea salt over the top before chilling is a nice finish.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve cold, straight from the fridge or freezer.
Prep tip: Store the cut pieces layered with parchment in the freezer; they are ready to eat after 5 minutes on the counter.
Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months.
Variations
3 variations, each with its own ingredients and macrosChocolate-topped
FlavorA thin layer of melted sugar-free chocolate poured over the set fudge, like a peanut butter cup in square form.
- + ½ cup sugar-free chocolate chips
- + 1 tsp coconut oil
2.4 g net · 116 kcal · 2.7 g protein · 11 g fat · ≈$0.31 per serving (+0.5 g net carbs vs the original)
Almond butter (no peanuts)
DietAlmond butter replaces the peanut butter for a peanut-free fudge with a milder, toasty flavor and about half the net carbs.
- natural creamy peanut butter → natural almond butter
0.9 g net · 101 kcal · 2.3 g protein · 9.7 g fat · ≈$0.39 per serving (−1 g net carbs vs the original)
Vegan (coconut oil)
DietRefined coconut oil replaces the butter, so the fudge is fully plant-based. It sets a little firmer and melts faster in the hand.
- butter → refined coconut oil
1.9 g net · 106 kcal · 2.4 g protein · 10 g fat · ≈$0.25 per serving (same net carbs as the original)
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