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stack of keto peanut butter fudge
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5 from 1 vote

Small Batch keto peanut butter Fudge

This small batch keto pumpkin fudge is creamy and so easy to make. The perfect holiday recipe if you ask me.
Prep Time5 mins
Cook Time20 mins
chilling time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 21 squares
Calories: 54Calories


  • 1 cup heavy cream 1
  • 1 tablespoon butter
  • 2 & ½ tablespoon Truvia® Sweet Complete™ All Purpose Sweetner
  • ¼cup +2 tablespoon smooth peanut butter


  • Add the heavy cream , butter, and the Truvia® Sweet Complete™ All Purpose Sweetner to a medium sauce pan. Place it over medium heat and bring to a boil.
  • Once the mixture is boiling, reduce and bring to a simmer until reduced by half. Make sure to stir from time to time to prevent it from sticking to the pot. This process will take anywhere between 15-30 minutes, so just keep an eye out for it. The mixture will thicken, and have a yellowish orange color.
  • Once the heavy cream mixture is ready, add in the peanut butter and stir until completely dissolved. Pour the mixture in a parchment lined loaf pan. I used my 8.5x4.5 inch loaf pan. If you want your fudge to be thicker, use something smaller. Refrigerate or freeze until firm then slice and serve.


This peanut butter fudge can be store in the fridge or freezer in an air tight container.


Calories: 54Calories | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 18mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg