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Sugar-Free EASY Chocolate Peanut Butter Fudge

User Rating 3.5 Star Rating (28 Reviews)


Updated May 23, 2014

Sugar-Free EASY Chocolate Peanut Butter Fudge
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This is an easy easy recipe, and it is delicious. The only caveat is that it is much better if you use powdered erythritol as part of the sweetener. I have tried it with only Splenda and it just isn't as good. Xylitol might also work well. I describe how I do the sweeteners below. This fudge is intense so you might want to cut it into even smaller squares, as a little really satisfies.


  • 8 oz. unsweetened chocolate squares (see update note)
  • 1 cup smooth peanut butter (no sugar added)
  • 3/4 - 1 cup erythritol
  • 1 cup (or to taste) sugar-equivalent of other zero-carb sugar substitute such as liquid sucralose
  • 1/2 teaspoon vanilla
  • Pinch salt


I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients.

A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose (Sweetzfree or EZ-Sweetz), and powdered erythritol (not granulated). I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate.

1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.

2) Mix in the rest of the ingredients, adjusting sweetener to taste.

3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.

Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.
User Reviews

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 5 out of 5
Modified fudge recipe - delicious!, Guest Rae22

Pardon my lack of hubris but I've given MY version the 5 stars. Didn't have solid blocks of chocolate, so discovered that Fry's Cocoa (powder) has a recipe for a susbstitute - for each ounce of solid unsweetened chocolate, just mix 3 Tbsp cocoa powder to 1 Tbsp melted butter! Works like a charm... except that for quantity of 8 ounces it requires you mix 24 Tbsps of powder into 1/2 cup melted butter. You just TRY mixing it! By the time you have even half the powder into the butter the mixture has the consistency of clay. I quit adding cocoa powder when I got to 18 Tbsp because I didn't have an arm, utensil or cement mixer strong enough to continue! Anyway, ii turns out that's all I needed for an intense chocolate flavour. As sweeteners, I mixed 1 cup Erythritol (sifted) into 1/4 cup liquid Sweet 'n Low, added 1 Tbsp coffee cream. No problem in getting the Erythritol to disolve. I used no-sugar crunchy peanut butter because I like nuts in my fudge. Packed the whole mess into a square baking dish lined with parchment paper and let it cool. To my taste buds this was a real treat. My calculations put the calories at about 156 for 1/18 of the recipe, along with 1.9 net carbs, 2.9g fibre, 13g fat (4.5 saturated), 3.75g protein. I can find room for that a few times per week in my new eating lifestyle. Thanks for the great recipe idea!

36 out of 37 people found this helpful.

See all 28 reviews

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