4 Ingredient Sugar Free Peanut Butter Fudge: Irresistible & Easy

You’re going to flip when you taste this ridiculously easy peanut butter fudge! I stumbled upon this 4-ingredient wonder when my sweet tooth hit but I didn’t want all the sugar. In just minutes, you’ll have creamy, dreamy fudge that’s actually good for you – no baking required. The natural peanut butter and coconut oil make it rich and satisfying, while the erythritol gives just the right sweetness without the crash. My kids gobble this up faster than I can make it, and I don’t feel guilty one bit!

Why You’ll Love This 4 Ingredient Sugar Free Peanut Butter Fudge

This fudge is my go-to when I need something sweet in a pinch—no fuss, no guilt, just pure peanut butter bliss. Here’s why it’s a total game-changer:

• Crazy easy: Four ingredients, one bowl, and zero baking—just mix, chill, and devour.
• Ready in minutes: The hardest part? Waiting for it to set in the fridge (but trust me, it’s worth it).
• No sugar crash: Sweetened with erythritol, so you get all the flavor without the energy rollercoaster.
• Pantry staples: If you’ve got peanut butter and coconut oil, you’re already halfway there.
• Kid-approved: My little ones beg for this, and I don’t have to say no—win-win!

Seriously, once you try this, you’ll wonder why you ever bothered with complicated recipes. It’s that good.

Ingredients for 4 Ingredient Sugar Free Peanut Butter Fudge

This fudge couldn’t be simpler – just four pantry staples you probably already have. Here’s what you’ll need:

• 1 cup natural peanut butter – The drippy kind works best here
• 1/4 cup coconut oil – Melted but not hot
• 1/4 cup powdered erythritol – Measure after powdering if using granulated
• 1 tsp vanilla extract – The good stuff makes a difference

That’s it! I keep all these ingredients in my pantry year-round for when cravings strike.

Ingredient Notes & Substitutions

Don’t stress if you’re missing something – this recipe is super flexible:

Peanut butter alternatives: Almond butter works beautifully if you prefer. Just make sure it’s natural and runny – the oil separation is perfect for this fudge.

Sweetener swaps: No erythritol? Try powdered monk fruit or even a liquid sweetener like stevia drops (start with 10 drops and taste). Regular powdered sugar works too if you’re not avoiding sugar.

Coconut oil options: If coconut oil isn’t your thing, butter works great too – just melt it first. For a neutral flavor, refined coconut oil is perfect.

Vanilla variations: Out of vanilla? A pinch of salt brings out the peanut flavor beautifully. Or try almond extract for a fun twist!

The beauty of this recipe is how forgiving it is. As long as you keep the ratios similar, you really can’t go wrong.

How to Make 4 Ingredient Sugar Free Peanut Butter Fudge

Okay, let me walk you through this step by step – it’s so simple you’ll laugh! Here’s how I make my foolproof fudge every single time:

1. Prep your pan first: Line a small loaf pan (about 8×4 inches) with parchment paper, leaving some overhang on the sides. This little trick makes lifting the fudge out SO much easier later. No wrestling with sticky edges!
2. Melt with care: Pop your coconut oil in a microwave-safe bowl and zap it for 15-20 seconds until just melted. You want it warm, not hot – we’re not cooking eggs here!
3. The magic mix: Stir in the peanut butter, powdered erythritol, and vanilla. I use a fork at first to break up clumps, then switch to a spatula. Keep mixing until it’s silky smooth – about 1 minute of elbow grease.
4. Pour and smooth: Scrape every last bit into your prepared pan. Use the back of a spoon to spread it evenly. Pro tip: Wet your spoon slightly to prevent sticking!
5. The waiting game: Chill in the fridge for at least 2 hours. I know, I know – the waiting is torture. But trust me, rushing this step leads to fudge that’s more like peanut butter soup!
6. Slice and enjoy: Lift the fudge out using the parchment handles. Cut into 16 squares with a sharp knife (wipe it between cuts for cleaner edges).

Pro Tips for Perfect Fudge

After making this dozens of times, here are my hard-earned secrets for fudge that’ll make you look like a pro:

• Temperature matters: If your coconut oil is too hot when you mix, it’ll make the erythritol grainy. Let it cool to just warm before adding other ingredients.
• Spread it right: For picture-perfect squares, really press the mixture firmly into the corners of the pan. I use a small offset spatula for this – it’s my secret weapon!
• Chill time is key: Don’t cheat the fridge time! The full 2 hours ensures perfect sliceable texture. In a pinch, 30 minutes in the freezer works too.
• Clean cuts: Run your knife under hot water and dry it between cuts. This gives you those Instagram-worthy clean edges every time.
• Double batch wisdom: Want more? Simply double everything and use an 8×8 pan. Just add an extra 30 minutes to the chilling time.

See? I told you it was easy! Now go make some magic happen with that peanut butter.

Storing and Serving 4 Ingredient Sugar Free Peanut Butter Fudge

Here’s the good news – this fudge keeps like a dream! I always make a double batch because it disappears fast in my house. Here’s how I store and serve it to keep that perfect texture:

Storage secrets: Pop those beauties in an airtight container with parchment between layers. They’ll stay fresh in the fridge for up to 2 weeks (if they last that long!). For longer storage, freeze them in a single layer first, then stack with parchment. They’ll keep for 3 months frozen – just thaw at room temperature for 10 minutes before serving.

Serving ideas that wow: While these squares are amazing straight from the fridge, here are my favorite ways to jazz them up:

• Drizzle with melted dark chocolate for a decadent touch (just 30 seconds in the microwave!)
• Top with flaky sea salt right after pouring into the pan – it brings out the peanut flavor
• Crush them over Greek yogurt for a protein-packed dessert
• Bring to room temperature for 5 minutes for an extra-creamy bite

My kids love when I pack these in their lunchboxes (they stay perfect for hours), and they’re my go-to when friends pop over unexpectedly. Just last week, my neighbor swore these were from some fancy bakery – little did she know they took me 5 minutes to make!

Nutritional Information

Here’s the best part – you can indulge in this fudge without the guilt! Based on my exact ingredients, each little square packs a satisfying punch while keeping things light. Just remember – these numbers might shift slightly depending on your specific brands:

• Calories: 95 per piece (perfect for when you just need a sweet bite!)
• Fat: 8g (the good kind from peanut butter and coconut oil)
• Carbs: 3g total (with 1g fiber, so only 2g net carbs!)
• Protein: 3g (peanut butter for the win!)
• Sugar: Just 1g naturally occurring (no added sugars here)

A quick heads up – if you use different nut butters or sweeteners, your numbers might dance around a bit. That’s the beauty of homemade! My friend uses almond butter and liquid stevia, and hers comes out even lower in carbs. The main thing? You’re getting real ingredients without all the junk in store-bought treats.

I keep a sticky note with these stats on my fridge because my fitness-obsessed brother always asks. Now when he visits, he doesn’t feel bad grabbing a few squares after his workout!

Frequently Asked Questions

After sharing this recipe with friends and family (and making it a million times myself!), I’ve gotten the same few questions over and over. Here are the answers you’re probably looking for:

Can I use a different sweetener?
Absolutely! I love erythritol because it measures like sugar, but powdered monk fruit works great too. If using liquid stevia, start with 10 drops and taste – you can always add more. Regular powdered sugar works in a pinch if you’re not avoiding sugar.

How long does this fudge last?
In an airtight container in the fridge, it stays perfect for 2 weeks (if it lasts that long!). For longer storage, freeze it – just thaw at room temp for 10 minutes before eating. The texture stays creamy either way!

Why is my fudge too soft?
Two likely culprits: either it didn’t chill long enough (be patient with that 2 hours!), or your peanut butter was extra oily. Next time, try reducing the coconut oil by 1 tablespoon if using a super runny nut butter.

Can I make this nut-free?
You bet! Sunflower seed butter works beautifully – just know it’ll turn the fudge slightly green over time (totally safe, just a chemical reaction). Tahini makes an interesting grown-up version too!

Is there a way to make it firmer at room temp?
If you’ll be serving it out of the fridge, add 1 tablespoon coconut flour to absorb extra oil. It’ll hold its shape better on a dessert tray without getting melty.

Still have questions? Ask away in the comments – I check them every day and love helping troubleshoot!

Rate This Recipe

Alright, fudge lovers – now it’s your turn! Did this recipe hit the sweet spot for you? I’d love to hear how your batch turned out. Drop a quick rating below to let me know what you thought – was it too sweet? Not sweet enough? Perfect as is?

Better yet, snap a photo of your peanut butter masterpiece and tag me on Instagram! Nothing makes me happier than seeing your kitchen creations. And if you ran into any hiccups along the way, shout them out in the comments so I can help troubleshoot.

This recipe has become such a staple in my home, and I genuinely want to know how it works in yours. Your feedback helps me create even better treats to share with everyone. Now go enjoy that fudge – you’ve earned it!

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