🍫 No-Bake Keto Chocolate Peanut Butter Fudge Cups

by

Creamy, rich, and ready in minutes—these no-bake keto fudge cups are low-carb, high-fat, and absolutely irresistible.

🕒 Servings & Timing

  • Yield: 12 fudge cups

  • Prep Time: 5 minutes

  • Chill Time: 30–60 minutes

  • Total Time: 35–65 minutes

  • Dietary Tags: Keto | Low-Carb | Gluten-Free | Dairy-Free (if using dairy-free chips)

📝 Ingredients Checklist

  • Keto-friendly chocolate chips (Lily’s, ChocZero, or similar)

  • Natural creamy unsalted peanut butter

  • Optional topping: chopped peanuts for extra crunch

🔪 Instructions

  1. Line a 12-cup muffin tin with paper or silicone liners.

  2. Melt chocolate chips and peanut butter together using a double boiler or microwave:

    • Microwave Method: Heat in 20-second bursts, stirring between each until smooth.

  3. Evenly pour chocolate-peanut butter mixture into the muffin cups.

  4. Tap the muffin pan on a flat surface to level the mixture and release bubbles.

  5. Freeze 30–60 minutes until set.

  6. Optional: Before fully hardened, press chopped peanuts gently into the top of each cup.

  7. Store per instructions and enjoy chilled or room temp!

💡 Quick Notes & Tools

  • Best peanut butter: Look for no sugar added, unsalted, creamy natural peanut butter.

  • Storage containers: Use silicone bags, mason jars, or eco-friendly snack containers.

  • Recommended tools: Microwave-safe bowl or double boiler, muffin liners, silicone spatula.

💬 Brief Introduction

These keto chocolate peanut butter fudge cups are pure magic—minimal prep, maximum indulgence. I developed these during my sugar-free W-W transition and wow, what a win! With only 2 main ingredients and no baking required, they’re perfect for keto snackers, busy moms (hi 👋), or anyone needing a sweet fix that fits their macros.

📸 Step-by-Step Guide

🍯 1. Prepare Muffin Tin

Line each cavity of your muffin pan with liners.
💡 Tip: Silicone liners work best for clean removal.

🍫 2. Melt Chocolate & Peanut Butter

Use a double boiler or microwave (20-second bursts) to melt chocolate and peanut butter together until completely smooth.
💡 Tip: Stir frequently to prevent scorching—especially in the microwave.

🥄 3. Pour and Level

Divide mixture evenly across all 12 cups. Tap the tin gently on the counter to flatten and release air bubbles.
💡 Tip: Use a cookie scoop for even portions.

❄️ 4. Chill to Set

Freeze for 30–60 minutes until firm.
💡 Optional Garnish: Add crushed peanuts before fully hardened for texture and presentation.

🧂 Ingredient Insights & Swaps

  • Keto Chocolate Chips:

    • Use sugar-free brands like Lily’s or ChocZero.

    • Dairy-Free Option: Ensure your chips are coconut or cocoa butter-based.

  • Peanut Butter:

    • Look for creamy, natural (just peanuts and salt-free).

    • Swap: Almond butter or sunflower seed butter for allergy-friendly versions.

  • Toppings:

    • Crushed peanuts, cacao nibs, or unsweetened coconut shreds.

  • Equipment Tip:

    • No muffin tin? Pour into a parchment-lined loaf pan, chill, then slice into squares.

🧁 Recipe Variations & Serving Ideas

🔁 Flavor Twists

  • Add ¼ tsp sea salt or pink salt flakes on top.

  • Stir in 1–2 drops of peppermint extract for minty fudge.

  • Swirl in a teaspoon of vanilla or espresso powder before pouring.

🍽️ Serving Suggestions

  • With black coffee for a perfect fat-fueled snack

  • As a mini dessert on a keto charcuterie board

  • Cut into smaller bites and freeze for on-the-go snacks

🗃️ Storage & Make-Ahead Tips

📦 Storage Instructions

  • Store in airtight container in the refrigerator for up to 7 days.

  • After Day 2, you can store them at cool room temp (avoid direct heat or sunlight).

❄️ Freezer Friendly

  • Freeze in single layers with parchment between.

  • Store for 1–2 months. Thaw at room temp 15 minutes before eating.

📊 Nutrition (Per 1 Fudge Cup)

Nutrient Amount
Calories 170 kcal
Fat 15g
Saturated Fat 1g
Net Carbs 4g (Total: 12g – Fiber: 8g)
Sugar 1g
Protein 6g
Sodium 0mg
Cholesterol 0mg

Highlights: Keto | Low-Carb | High-Fat | No Added Sugar

Allergens: Contains peanuts (swap for allergy-friendly butter if needed)

❓ FAQs

Q: Can I use almond butter instead of peanut butter?
Absolutely! Just make sure it’s smooth and unsweetened.

Q: Why didn’t my fudge cups set?
They may need more chilling time. Ensure your peanut butter wasn’t too oily or runny.

Q: Can I double this recipe?
Yes! Just use a second muffin pan or freeze in a square dish and slice into pieces.

Q: Do they melt at room temp?
Not easily, but best to keep cool to retain firmness—especially in summer.

📝 Personal Note

These little fudge bites have saved me on countless road trips and chaotic mom days when I need a sweet bite that won’t throw off my macros. They’re also a hit at W-W meetups and keto brunches—no one ever guesses they’re sugar-free!

🍪 More Low-Carb Sweet Ideas

  • No-Bake Keto Cheesecake Cups

  • Peanut Butter Coconut Energy Balls

  • Chocolate Chia Pudding with Almond Crunch

  • Keto Cream Cheese Fat Bombs

📣 Call to Action

Try these easy keto fudge cups and share your twist—did you use almond butter or add a flavor swirl? Tag me on IG @KristyCooksW-W and leave a comment below—I love hearing how you all make it your own! 🌟

Leave a Comment