Peanut Butter Candy, Low Carb, Keto

Peanut Butter Candy

I've literally made a version of this about 12 times trying to nail it! I finally did and now am sharing with all of you! This has everything you are hoping for... creamy, sweet, chocolatey, and does not crumble! It is the perfect balance of flavors. It is also wonderful for making buckeyes for the holidays! Bookmark or print this recipe so you'll always have it handy. Be sure to come back and let me know how you liked it. 
Prep Time 20 mins
Cook Time 5 mins
Set up 1 hr
Total Time 25 mins
Course Candy, Chocolate, Dessert
Servings 48 pieces
Calories 87 kcal


Peanut Butter Fudge

  • 2 cups peanut butter no sugar added
  • 1/2 stick butter salted
  • 1 tsp vanilla extract
  • 1 cup whey powder unflavored
  • 2 cups Swerve powdered
  • 1/2 tsp sea salt

Chocolate Topping

  • 1/2 cup Heavy Whipping Cream
  • 1 cup Chocolate Chips Lily's
  • 1.5 cups Swerve powdered
  • 2 tbsp butter salted
  • 1/2 tsp vanilla extract


  • Gently melt butter (stovetop or microwave, whichever you prefer). Remove from heat.
  • Add in peanut butter, vanilla, whey, and powdered Swerve (or powdered erythritol), and sea salt. Mix hard until it is well combined.
  • Pour peanut butter fudge into a 12 x 16 cookie sheet with, at least, a 1-inch lip around the pan. We line ours with parchment paper.
  • Gently warm the heavy whipping cream in a large bowl. Remove from heat and add the chocolate chips. Allow to sit for about 30 seconds so the chocolate chips can melt. Stir to combine.
  • Add vanilla and room temp (or melted) butter and powdered Swerve. Stir to combine and pour over peanut butter fudge.
  • Place in refrigerator and allow to set up for, at least, an hour. The longer it sets up the better it tastes and holds together.  We find it is the best the following day.


When cut into 48 equal pieces each piece comes out to just 1 g net carb!
We absolutely love this cookie sheet and use it especially for making our peanut butter candy.
Important Note: You can make just the peanut butter part and serve as peanut butter fudge -- so, so good!
This is not something I would make on a regular basis but would be fantastic for holiday events! You can definitely make Southern Buckeyes out of these.
We do not include the carbs from sugar alcohol sweeteners (such as Swerve, Lakanto, or Erythritol), as they have zero net carbs and have been shown to not raise blood sugar levels.
Keyword Buckeyes, candy, Chocolate, Dessert, Keto, Low Carb, Peanut Butter, Peanut Butter Cups, Peanut Butter Fudge

Peppy Peppermint Chocolates, Low Carb, Keto

Peppy Peppermint Chocolates

These chocolates are perfect when you are craving little bites of peppermint heaven! At just 1.4 net carbs (2.2 g total) you can indulge a little without feeling guilty. You could put 4 in a little chocolate box to give as a gift to a friend or co-worker. You could take one or two to a party so you can enjoy a little sweet treat with the rest of the guests. You could also use a few to decorate the top of a birthday cake! So many possibilities. We love that they are quick and easy to make and hope you enjoy!
Prep Time 20 mins
Cooling Periods 1 hr 20 mins
Total Time 20 mins
Course Candy, Chocolate, Snack
Servings 22 pieces
Calories 55 kcal


Heat Gently

  • 1/2 cup water
  • 1 tsp xanthan gum
  • 1/2 cup erythritol Lakanto Classic
  • 4 tbsp coconut oil

Remove from Heat and Add

  • 1.5 tsp peppermint extract
  • 1/2 cup Swerve powdered

Place in Mixing Bowl

  • 2 cups coconut shreds, unsweetened small shreds

Chocolate Coating

  • 1 tbsp coconut oil
  • 1 tbsp butter
  • 1/2 cup chocolate chips Lily's
  • 1 tsp vanilla extract


  • In a small saucepan gently, on low heat water, Xanthan gum, sweetener, and coconut oil. Once coconut oil melts and mixture has thickened, remove from heat.
  • Remove from heat and add peppermint extract and powdered erythritol (we like Swerve).
  • In a medium mixing bowl, add 2 cups unsweetened coconut flakes (make sure you get the SMALL shreds) and pour in thickened peppermint mixture. Use a spatula and stir to combine.
  • Mold into 1 tablespoon shapes of your choice. Ours made 22 shapes. We used this round silicone mold for ours.
  • Place in freezer for approx. 1 hour.
  • While candies are hardening, about 5 minutes before they hit the 1-hour mark, make the chocolate coating.
  • In a saucepan gently heat coconut oil and butter. Heat on low until melted and you can see steam coming up -- do not boil.
  • Remove from heat and stir in chocolate chips and vanilla.
  • Remove peppermint candies from mold and coat each one. Place on a baking sheet lined with parchment paper and stick in freezer for about 20 minutes.


1.4 net carbs per chocolate
Calories 55
Fat 8.3 g
Sodium 9.2 mg
Carb 2.2 g
Fiber 0.8 g
Protein 0.6 g
Silicone Mold: click here to purchase from Amazon
Keyword candy, Chocolate, Keto, Low Carb, peppermint chocolate, peppermint patty