Support This Site

Help fund recipe development and keep external ads and pop-ups off this site!

Vegan Keto, Eco-Atkins, Pegan, and Low Carb Plant-Based Recipes

Three Ingredient Vegan Keto Peanut Butter Freezer Fudge

Three Ingredient Vegan Keto Peanut Butter Freezer Fudge

Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. πŸ™‚

If you’re like me, you balk at recipes with long ingredients lists. Frankly, it’s a little bit overwhelming when I see a recipe that requires 3 tablespoons of 15 various pantry items. I’ve been cooking for about 25 years now, and while I do sometimes enjoy crafting a complicated dish with layers of flavor and three ingredients that I will never use again, when I see a recipe with 5 ingredients or fewer, I get very excited. I’m also more inclined to make it. So, with that in mind, I bring you this easy and delicious dessert recipe: three ingredient vegan keto peanut butter freezer fudge.

As the name implies, there are actually only three ingredients in this fudge: peanut butter, cacao butter and sugar-free syrup. I use an allulose syrup for this, but you can use pretty much any syrup you’d like. For those unfamiliar with cacao butter, it’s the raw version of cocoa butter, the fat from cacao seeds/beans (also called cocoa seeds/beans). It’s what makes chocolate bars solid and is also found in many cosmetic, haircare and body care products.

While this low carb and sugar-free fudge doesn’t have the exact same texture (or level of sweetness) as traditional fudge, it’s much quicker to make, and contains none of the sugar. Like all recipes on my site, this one is completely egg-free, dairy-free, and gluten-free.

image of a plate of fudge with the words vegan keto peanut butter freezer fudge

Notes on Making Three Ingredient Vegan Keto Peanut Butter Freezer Fudge

  • I used allulose syrup for this recipe, but you could use any sugar-free syrup that you like.
  • The recipe calls for 2-4 tablespoons of sweetener, and can be adjusted based on your preferences. I don’t like desserts that are overly sweet and tend to opt for adding just 2 tablespoons of sweetener in, but it’s closer to real fudge if you go for the full four.
  • While this is peanut butter fudge, you could use any nut butter that you like!
  • If you can’t find cacao butter, you could use coconut oil for this as well, but keep in mind that it will taste a bit like coconut and have a much softer texture.
  • This fudge should be stored in the freezer, and can be enjoyed frozen for a dense texture. It does soften up slightly in the refrigerator, and is too melty to store at room temperature.
  • This is also delicious with maple-flavored syrup (like my favorite syrup here – Save 15% with the code MeatFreeKeto!)
  • The base recipe here makes 4 servings, but it doubles really well if you want to have more on hand.
  • To calculate net carbs – subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
  • While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only! 
one piece of sugar-free vegan freezer fudge on a plate
a close up of the vegan fudge

Three Ingredient Vegan Keto Peanut Butter Freezer Fudge

Print Recipe
This simple, sugar-free and vegan dessert makes for a delicious keto-friendly treat.
Course Dessert
Cuisine Amercan vegan
Keyword dairy free, egg-free, low carb vegan, vegan gluten free
Cook Time 5 mins
Chill Time 1 hr 30 mins
Total Time 1 hr 35 mins
Servings 4
Calories 232
Author Liz

Ingredients

Instructions

  • Line a muffin tin with nonstick liners or alternatively use a silicone muffin tray or other silicone mold (like a large silicone ice cube tray).
  • In a small bowl over a saucepan of simmering water (or the top part of a double boiler), melt the peanut butter, cacao butter and syrup, stirring constantly, until completely combined. This can also be done in the microwave, heating for 10 seconds and stirring until the mixture is smooth.
  • Pour the mixture into the mold, evenly diving between the four muffin cups or ice cube molds.
  • Freeze for 90 minutes, or until completely solid and enjoy.

Notes

To calculate net carbs – subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.

Nutrition

Serving: 1square | Calories: 232kcal | Carbohydrates: 3.4g | Protein: 3.9g | Fat: 22.9g | Saturated Fat: 10.5g | Fiber: 1.3g | Sugar: 0.8g