Holiday candy does not have to be cooked to taste like a gift. This sugar-free chocolate peanut butter fudge sets in the refrigerator overnight, cuts into twelve clean squares, and never touches a stove or an oven.
The texture is the honest part. Because nothing is cooked here, you get creamy refrigerated fudge, softer than the cooked kind sold in a tin, and it belongs in the fridge at all times.
Regular fudge is sugar plus sweetened condensed milk, and there is no way to keep that structure without the sugar. Creamy Neufchâtel, powdered allulose and cocoa do the work instead, while a small measure of PBfit peanut powder brings the peanut flavor without the sweetener load of a full jar of peanut butter. Fifteen minutes of mixing, then four hours of waiting.
Why You’ll Love This Sugar-Free Chocolate Peanut Butter Fudge
- No cooking at all. Nothing in sugar-free chocolate peanut butter fudge is heated, so there is no thermometer, no candy thermometer and no chance of scorching the batch.
- Twelve even squares. A 6×4-inch mold cut three by four gives you 64 calories and about 2g net carbs a piece.
- Creamy rather than chewy. The melted butter and a splash of almond milk keep the texture soft and spreadable, closer to a thick cheesecake than a taffy candy.
- Peanut flavor, not peanut sweetness. Peanut powder is dry, so it carries the roasted flavor without the sugar load of a jar of peanut butter, and ½ cup (64g) is enough to taste like fudge.
- Ready in the morning. Fifteen minutes of active work and at least four hours in the refrigerator, which is mostly the clock.
- A good gift tin. Cut the slab once it is firm and the pieces stack neatly, which is what sugar-free chocolate peanut butter fudge is made for.
Ingredient Notes
The base is 4 oz (113g) Philadelphia 1/3 Less Fat Neufchâtel, softened to room temperature. If it is cold, the mix will stay lumpy, and if it is melted, the fudge will lose body.
Sugar-free chocolate peanut butter fudge gets its sweetness from ⅓ cup (45g) powdered pure allulose and nothing else. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label, and it dissolves cleanly into cold dairy instead of staying grainy.
¼ cup (20g) HERSHEY’S unsweetened cocoa powder is the entire chocolate flavor, so sift it. The peanut comes from ½ cup (64g) PBfit Simply Peanut powder, which is dry, so it does not loosen the batter the way peanut butter would. That is the swap that keeps this version sliceable.
The last three lines are for texture. Melted and cooled butter (20g) adds a rounded richness, 3 tbsp (45ml) Almond Breeze Unsweetened Original almond milk loosens the mixture just enough to spread, and ⅛ tsp (0.5g) fine salt keeps the cocoa from reading flat.
When I want to confirm what an ingredient actually contributes, I work from USDA FoodData Central, the reference behind the gram weights in the card below.
How to Make Sugar-Free Chocolate Peanut Butter Fudge
Line the 6×4-inch mold with parchment first, leaving enough overhang to lift the slab out later. Everything after that is a bowl and a mixer.
Beat the softened Neufchâtel for 1 to 2 minutes until it is smooth, then work in the powdered allulose gradually, followed by the melted butter cooled to room temperature. Mixing the allulose in stages is what keeps the batter from curdling into grainy bits.
Whisk the PBfit powder, the sifted cocoa and the salt together in a separate bowl first. Add half of that dry mix to the cream cheese base, then the almond milk, then the rest of the dry ingredients, beating until sugar-free chocolate peanut butter fudge is thick, creamy and uniform with no dry pockets left in the bottom.
Press the mixture firmly into the lined mold with your fingers and the flat of a spatula, pushing out air pockets so the slab stays solid, then smooth the top flat. Cover and refrigerate at least 4 hours, preferably overnight, and do not shortcut the chill — it is the only step that turns sugar-free chocolate peanut butter fudge from a spread into a slab.
Lift the slab out by the parchment overhang and cut it into 12 equal pieces with a clean, sharp knife. A warm knife wipes clean between cuts and leaves the edges tidy, which is what makes sugar-free chocolate peanut butter fudge look like a store-bought slab instead of a hand-cut one.
Success Tips for Sugar-Free Chocolate Peanut Butter Fudge
Check the texture before you chill it. The mixture should be thick and spreadable and never pourable, and if it runs off the spatula you have gone too far with the almond milk. The recipe calls for 3 tbsp, added gradually.
Chill completely before cutting. Four hours gives firm pieces with clean edges, and a full overnight in the refrigerator is what turns sugar-free chocolate peanut butter fudge from spreadable to sliceable.
Serve it cold, straight from the refrigerator. This is not a candy that sits out on a table for an evening, because it softens without its chill.
Expect creamy refrigerated fudge, softer than cooked fudge. It dents slightly under a fingertip and that is correct, so do not treat it as a failure.
Storage
Keep sugar-free chocolate peanut butter fudge airtight in the refrigerator for up to 4 days. This one has to stay cold, because it is a chilled dessert rather than a cooked candy, and it will soften and slump at room temperature.
Cut the slab while it is still cold from the refrigerator for the cleanest edges, and run a warm knife between each of the 12 cuts to wipe the blade. A dry, dragged blade tears the surface instead of shearing it, and that shows on every square.
FAQ
Do I have to use peanut powder instead of peanut butter?
Yes, for this version. Peanut butter is a thick, sweetened nut spread and a half cup of it would loosen the batter and add a lot of sugar. The dry PBfit powder gives the same roasted flavor and keeps sugar-free chocolate peanut butter fudge firm enough to cut.
How long does this need to chill before I can cut it?
At least 4 hours, and overnight is better. The chill is what firms the slab enough to lift out in one piece and cut into 12 squares without crumbling.
Can I make this ahead of time?
Yes. This is a no-cook recipe that depends on refrigerator time, so making sugar-free chocolate peanut butter fudge the day before you need it suits the method perfectly. Keep it covered and refrigerated until serving.
Is this fudge the same texture as cooked fudge?
No, and it is better to say so plainly. There is nothing cooked in this recipe, so the result is creamy and soft rather than firm and chewy. It is a refrigerated fudge, closer to a thick chocolate cheesecake than to a wrapped candy.
What can I serve this with for a holiday table?
For the same holiday tray, my sugar-free peppermint bark is broken rather than cut and sits well next to neat squares, and my sugar-free chocolate pecan fudge pie is a good second dessert if you want something baked on the table.
For the same flavor in a different shape, my sugar-free peanut butter chocolate cups use the same powdered allulose trick in a single-serve cup. Make both and the tin has something for people who want a portion they can finish in one sitting.
Sugar-Free Chocolate Peanut Butter Fudge
Ingredients
Equipment
Method
- Line the 6×4-inch mold with parchment, leaving overhang.
- Beat softened Neufchatel for 1–2 minutes until smooth.
- Gradually beat in powdered allulose, followed by cooled melted butter.
- Separately whisk PBfit, sifted cocoa, and salt.
- Mix half the dry ingredients into the cream cheese mixture.
- Gradually add almond milk, then remaining dry ingredients. Beat until thick, creamy, and uniform.
- Press firmly into the mold, eliminating air pockets. Smooth the top.
- Cover and refrigerate at least 4 hours, preferably overnight.
- Lift out and cut into 12 equal pieces using a clean, sharp knife.
Notes
- The mixture should be thick and spreadable, never pourable.
- Chill completely for firm, clean-edged pieces.
- Expect creamy refrigerated fudge, softer than cooked fudge.
- Store airtight in the refrigerator for up to 4 days.