Low Carb Chocolate Peanut Butter Fudge Xylitol
Indulge your sweet tooth guilt-free with this decadent Low Carb Chocolate Peanut Butter Fudge made with xylitol, a low-carb sweetener perfect for keto enthusiasts. This rich and creamy dessert combines unsweetened cocoa powder, natural no-sugar-added peanut butter, and heavy cream for a smooth, velvety texture that's hard to resist. Enhanced with a touch of sea salt and vanilla extract, this fudge packs intense chocolate and peanut butter flavors in every bite. With just 10 minutes of prep time and no oven required, this easy recipe is perfect for quick treats or meal prep for the week. Each batch makes 16 small squares, ideal for portion control and keeping your low-carb lifestyle on track. Whether stored in the fridge or freezer, this healthier take on classic fudge is guaranteed to satisfy your dessert cravings without breaking your carb goals.
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Recipe Information
Ingredients
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Natural creamy peanut butter (no added sugar)
- 0.25 cup Unsalted butter
- 0.5 cup Xylitol
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Instructions
Line a small loaf pan (approximately 8x4 inches) with parchment paper, leaving some overhang for easy removal. Set aside.
In a medium saucepan over low heat, combine the unsweetened cocoa powder, natural peanut butter, and unsalted butter.
Stir the mixture gently but continuously until the butter is fully melted and the ingredients are well-combined into a smooth mixture (about 2-3 minutes). Be careful not to overheat.
Add the xylitol, heavy cream, vanilla extract, and sea salt to the saucepan. Continue to stir until the xylitol is fully dissolved and the mixture is creamy (another 2 minutes).
Remove the saucepan from heat and allow the mixture to cool slightly for 1-2 minutes.
Pour the fudge mixture into the prepared loaf pan, spreading it out evenly with the back of a spoon or spatula.
Place the loaf pan in the refrigerator and let the fudge set for at least 1-2 hours or until firm.
Once set, remove the fudge from the loaf pan using the parchment paper overhang. Cut into 16 small squares using a sharp knife.
Store the fudge in an airtight container in the refrigerator for up to one week or in the freezer for longer storage.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 10.3 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2560 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
