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Have your sweets without guilt with this low carb cream cheese peanut butter fudge. It’s sugar free and just 1.5g carbs a square!
I posted a peanut butter fudge recipe on the Low Carb Yum Facebook page last week that was a big disappointment. The blogger had removed the full recipe as it’s now in her cookbook. She did leave the ingredient list so you might be able to figure it out. However, why risk it?
I’m not a fan of charging for my recipes. One day, when I have the time, I may take some time to develop recipes for a cookbook. But, I would never remove any of my recipes published online. I’d have to come up with modified or brand new recipes.
Since I currently don’t have a product that I sell, my only revenue from the blog comes from advertisements and affiliate links. The ads on this site make all my recipes free. So, don’t knock them unless you’d rather pay for access to the low carb recipes.
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The affiliate links on the site are less obnoxious and I only get a small payment if a purchase is made. It costs the same either way, but online retailers do like to reward those that bring them customers. I appreciate everyone who does buy from sites like Amazon and Keto Krate using my links. It keeps the free recipes coming!
There is a ton of work that goes on to keep a blog going. I don’t have a lot of time to experiment with recipes as I have a full-time job and a small child at home. The Low Carb Yum blog has grown much larger than I ever expected. One day soon, I may actually reach my goal and afford to leave my engineering job so I can be my own boss. Isn’t that everyone’s dream?
I felt bad that I posted a bait and switch recipe that had a beautiful picture of peanut butter fudge but left you hanging to buy the cookbook if you wanted all the details. So, I came up with this new cream cheese peanut butter fudge recipe to share. It’s a bit different than the other peanut butter fudge recipes I have at this link and this one.
The posted peanut butter fudge recipe used ricotta cheese. I didn’t have any in the refrigerator, so mine is made with cream cheese. Other than peanut butter, the ricotta cheese is the only other ingredient I remember.
I’m very impressed with how this low carb cream cheese peanut butter fudge turned out. You can easily pass it off to your friends and family as the real thing. In fact, I got caught eating some for breakfast at work.
I have no idea how good the peanut butter fudge was in the link I posted on the Facebook page. But, I can assure you that this cream cheese peanut butter fudge is as good or better.
This peanut butter fudge is everything that fudge should be. It’s high fat, sweet, creamy and just melts in your mouth. You will need to keep it chilled as it does have cream cheese in it and gets soft at room temperature.
You might want to hide these little bites of peanut butter heaven in the back of the fridge. Putting them out front in the open could be dangerous. You’ll want to grab a piece every time you open the refrigerator door. Believe me. It’s hard to resist!
If you don’t have a peanut allergy and enjoy peanut butter, you must make this fudge! If you have a nut allergy, you should be able to make this delicious cream cheese peanut butter fudge using a seed butter like SunButter sunflower butter. So go ahead and whip up a batch if you’ve got all the ingredients on hand. You won’t regret it!
Video showing how to make this yummy fudge recipe
Low Carb Cream Cheese Peanut Butter Fudge
Cream Cheese Peanut Butter Fudge
Ingredients
- 8 ounces cream cheese
- 1 cup butter
- 1 cup unsweetened peanut butter add 1/4 tsp salt if unsalted
- 1 teaspoon vanilla extract
- 1 cup Sukrin Melis or Swerve Confectioners
- 1 teaspoon stevia concentrated powder
- 1/2 cup unflavored whey protein 80 g (see notes)
Instructions
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Line a 9x9 square pan with parchment paper or grease lightly.
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In saucepan over medium heat, melt cream cheese and butter together.
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Add peanut butter and stir until smooth.
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Remove from heat and add remaining ingredient. Blend with electric mixer until well combined. If you have trouble getting the mixture to blend, try adding in a tablespoon of heavy cream.
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Pour fudge into prepared pan and spread out evenly.
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Chill in refrigerator until set.
Recipe Notes
For extra peanut taste, the whey protein can be replaced with peanut flour.
Each square has about 6.7g erythritol
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Amanda says
I just made this using pb FLOUR instead of the whey protein. I ordered the flour because I couldn’t find it at the store. Is pb flour different from the pb powder? The mixture was so thick and chunky I had to pour in 1/2 cup heavy cream. Between all ingredients (Swerve, Kerrygold, natural pb) I think I just poured $30 down the drain. Ugh.
Lisa says
PB flour should have worked and is similar to PB powder, but you may have just needed less.
Tina says
As other commenters have pointed out, the fudge will break and separate. Merely add the Tablespoon of heavy cream and keep whipping and it will come together perfectly. If it’s separating it’s still a bit too hot. As it cools as you whip, it will come together. Lovely recipe.
Lisa says
Thanks for emphasizing this Tina!
Danielle says
Do you have to use whey protein powder or can it be left out?
Lisa says
It’s needed to firm up the fudge.
Rick Scolaro says
Hi Lisa! Thanks for the recipe. I made it to spec. No problems with ingredient separation until being taken out of the fridge. I realize that butter melts at temps greater than room temp at most altitudes, so when I don’t keep this cold it can’t really be picked up and eaten. More like the consistency of plain old peanut butter. The squares just turn into blobs and the butter separates.
Is there a variation of this recipe that would allow the final product to stay firm at room temp? Baking the mixture perhaps? I’m a beginner when it comes to cooking. Any help would be appreciated.
Thanks,
Rick
Lisa says
The recipe is meant to be eaten cold from the fridge. If you want it to hold together at room temp, you may want to try adding in coconut butter or cocoa butter or another ingredient that tends to be solid at room temp
Aimee says
I just made this. I’m not sure what I did wrong, but no matter how long I mixed it, I couldn’t get it to come together. The butter kept seeping out. I tried adding a tablespoon of heavy cream like it said, but I didn’t see a difference. I used peanut flour but ended up adding the protein powder as well trying to soak up some of the liquid. It’s in the fridge now. I’m hoping it works out. The bit I tasted from the pan tasted good.
Lisa says
It’s temperature. In fact, you may not even need melt things together. Just make sure all ingredients like cream cheese are soft and it should come together fine.
Kat says
I have chocolate whey powder how will this effect the carbs?
Lisa says
It depends on the carb count in the chocolate powder. But, it shouldn’t be much more.
Jermain Presnell lowe says
I must have done something wrong when it became too thick I added some cream and the sauce broke and I had all the butter ran out and I had a gelatinous mess don’t know what I did wrong any tips?
Lisa says
It’s supposed to be thick. If it separates, you need to re-whip it with an electric mixer, blender, or processor.
Deborah says
I am confused by the nutritional info, specifically the carb count. Swerve confectioners has 3g of carbs per tsp. There are 48 tsp in a cup, equaling 144 carbs. Dividing 144 by the number of servings and you end up with 4 carbs per piece from just the Swerve…… Add in the 8g from the cream cheese, the approx. 56g from the peanut butter, Can you tell me how it can be 1.5g?
Lisa says
The carbs in Swerve are from erythritol which are not digested (in passes in your urine unchanged) therefore, they are not included in the carb count.
Carmen says
Same with me! I am soooo disappointed 🙁
Lisa says
If the temperature isn’t right, the sauce can break like that. You may want to try mixing everything together at room temperature.
Tee says
If you add a little bit of water, the separation will come together and you will get a creamy texture. Add it 1/2 tsp at a time. This recipe is AMAZING!!!
Melissa says
Do you think granular swerve or ethyriol would work?
Lisa says
It’s worth a try to see if it dissolves well into the mixture.
Theresa says
I didn’t heat anything up, just mixed room temp cream cheese and butter with everything else. It all mixed very well. Then, of course, I had to taste it before I put it in the freezer and it was wonderful. I tried it on a leftover keto pancake and WOW! yummy!!! This sure takes the keto pancakes to another level.
Lisa says
You know, I bet as long as everything is soft, there’s no need to heat it up. However, I live in the Northeast and my house is typically on the cold side so it takes forever for things to reach room temp unless I heat them.
Marion says
Hi
. Just made this and had the separation problem and no amounts of hand mixer beating sorted it. I added a tablespoon of double cream (heavy cream) and it came together within 30 seconds. Is silky smooth and I hope setting in the fridge. Very excited as licked the spoon and was delicious.
Lisa says
That’s great to know the heavy cream did the trick! 🙂 Thanks for sharing that tip.
Brenda says
Hi Lisa,
Need your help! I have reg. Peanut butter and stevia, I don’t have confection sugar..can I use this?
Lisa says
Is it bulk or concentrated stevia? With concentrated stevia, you’ll need to add more powder like whey. If bulk, you may want to process it into a finer powder.
Keesha P says
Thank you for the cream tip! Mine separated as well, and the cream brought it right back together. Can’t wait for it to chill so we can taste it!
Karen WEIBLER says
Hi Lisa,
What does the Whey Protein do for the recipe?
Lisa says
It allows you to reduce the powdered sweetener and get the right texture.
Julie says
I had all the ingredients (or so I thought) on hand. Instead of peanut butter I substituted raw all natural almond butter because that’s what I had…the raw almond butter never really got “creamy” just sort of clumpy and oily. Once poured on the parchment paper/pan a bunch of oil had pooled in areas on the top (which kinda solidified in the fridge). I will say that despite my error of trying to substitute a key ingredient, the taste was still amazing! And the hubs even enjoyed it. I look forward to trying again with peanut butter
Lisa says
I had the same issue using almond butter in my dark chocolate fudge. However, after cooling, it was perfect!
Lisa George says
Hey Lisa !! Amazing recipe. Came out beautifully.
I have a question though ~ you say you cut into small squares…how many squares per pan to get the Carb allocation?
Your engineering talents shine through your recipes!
Lisa says
I got 36 small squares. They are really rich so you don’t want to eat more than 2-3 at a time.
Catherine Sanders Hart says
OMG!!!! So easy to make and so delicious! Peanut butter CRACK! Thanks for this recipe! (Yes, I’m excited! I admit I have a sweet tooth and have not wanted to eat Atkins low carb sweets due to all the additives. These sweet bites are perfect!)
Lisa says
So glad you liked it! It really is peanut butter crack!
Helen Peachey says
Made this for friends for gifts at Christmas ( and for the family of course !!) – to make it a real treat I coated the squares with Lindt Excellence 70% Cocoa Chocolate with a hint of Salted Caramel. That obviously raised the carb count a little, but it was really yummy !!
Lisa says
Wow! The added chocolate sounds scrumptious!
Kristi Nichols says
O…..M…..G!!!!! This was better than the real thing! Thanks so much for taking the time to develop such a yummy recipe!
Lisa says
You’re welcome! So glad you enjoyed it!
Jaime Stinnett says
Fantastic! I made mine with swerve, and I heated the cream cheese and butter in the microwave a bit before putting it on the stove. It separated a bit during cooking, but it reincorporated perfectly into a delicious and incredibly smooth fudge.
In previous recipes, I’ve had issues with cream cheese when I start with it colder than the butter. I’d try to warm the cream cheese up separately before adding it for those that have issues with separation.
Great recipe, thank you!
Lisa says
Thanks for the tip Jaime!
Karen says
What’s a good sub for the stevia powder? I have swerve and liquid stevia. Thanks!
Lisa says
You can use liquid stevia. It’s about half as strong as stevia powder so you’ll likely need double the amount.
Chrissy says
I couldn’t wait to make this and it’s delicious! I added a bit of banana extract to it as I love peanut butter and banana elvis style and this definitely hit the low carb spot… Thank you for your creativity and sharing your amazing recipes.
Lisa says
Love that you added banana extract. I never would have thought of that!
RANETTE says
Will this work with all natural peanut butter?
Lisa says
Any unsweetened peanut butter should work. Just be sure to blend it well at the end with an electric mixer.
Tracey says
This recipe is truly delicious!! Thank you! It came together perfectly and tasted amazing! I’m wondering if you could make a chocolate version…maybe just adding melted dark chocolate or cocoa powder?
Lisa says
I do plan to work on a chocolate version soon! I may try using almond butter for it.
Dawn says
I am not buying anything else that I don’t already have to make low carb treats. I’m still in the experimental phase so I’m still wasting a lot of time and money on recipes that don’t quite turn out.
So….I’m wondering what I could substitute for Stevia concentrated powder. I have never even seen this as an ingredient before today….although I have already purchased all the other items.
Thank you!
Lisa says
You can add another cup (or a little less) of any sugar equivalent low carb sweetener. 1 teaspoon stevia concentrated powder is equivalent to about 1 cup sugar. Due to the extra bulk, you may need to cut back on the whey protein powder. Hope that helps!
Morgan w says
I only have Splenda? Is that OK.
Lisa says
Splenda should work fine.
Charla says
How much SweetLeaf drops should I use to replace the powdered stevia?
Lisa says
You’ll need about twice as much.
Iris says
How many calories a square
Lisa says
I cut them into small squares about 120 calories each.
Iris Corbin says
Thank you! Happy Thanksgiving!
Katelyn says
Just yum!!! Made it just then and waiting for it to set. Dont fret when you make it and it all splits! Keep whisking it until it all comes together silky and smooth. I used crunchy peanut butter as my partner prefers that. Cant wait for it to set 🙂
Lisa says
That is the secret! It does take some time, but the wait is worth it to get that creamy texture.
RebeccaC says
This fudge is amazing. From my experience, it will separate badly, but it will come back together if you keep mixing it. Thank you!
Lisa says
That’s been my experience too Rebecca. When I first made it, I thought it was a failure. But, decided to pull out the hand mixer and that did the trick for me.
TerryS says
I am definitely making this! My eldest loves my pb fudge, but we are both low-carbers, and I hate not being able to send him home with a plateful (or more) of fudge when he visits. Thank you so much! I’m also going to try your other recipes as time allows.
Lisa says
He will definitely love this fudge. It’s my favorite of all the peanut butter fudge recipes I’ve made.
Laura Miller says
These look so delicious! I bet they’re a lifesaver frozen when leftover Halloween candy is around!
Lisa says
They are so yummy, you’ll want to hide them out of sight before eating too much. The freezer is a good place to stash them.
Nipuni says
Thanks for the recipe! Just wondering, would I be able to make these without either Sweetener?
Thanks!
Lisa says
If you omit the powdered sweetener, you’ll need to add another bulk powder like whey protein or coconut milk powder.
marla3206 says
This is fantastic. I followed the recipe except substituted Trim Healthy Mama products for the swerve, better stevia, and isopure.
I agree with Susan who said, “Just keep mixing, mixing, mixing….mine did the same thing, but I kept mixing and it came together after a few minutes.”
At first I couldn’t get the cream cheese and butter to fully mesh, so I got out my hand mixer and started blending it together while it continued to heat. It took about a minute and 30 seconds to fully incorporate. Then I continued to beat in the peanut butter. After I added the remaining ingredients I was a bit scared as it had a very grainy texture, but once again … mix, mix, mix, did the trick. I cranked up the hand mixer to high and continued until this gorgeous smooth emulsion was produced.
And it tastes “take to Thanksgiving dinner” good.
Stacie Wilson says
Mine separated too, actually it never really came together. The cream cheese and butter just never incorporated, I’m not sure why. I only had half a block of cream cheese plus some spreadable in a tub that I used to make up the other half, not sure if that caused it. Maybe I didn’t cook it long enough or it got too hot? I went ahead and added everything else and it tastes great but looks more like a puree or applesauce, definitely not smooth like your pictures. It’s in the fridge now so we’ll see if it sets. I’ll eat it either way but I hope it works better next time.
Lisa says
Did the spreadable butter contain oil? If you use an electric mixture after it cools down some, it should come together.
Brody rigues says
I had the same problem, while on the burner, my butter and cream cheese wouldn’t melt together so then I added the rest of the ingredients and viggerously mixed. This helped somewhat. I then decided the blender would work. The blender did the trick. It got everything to an extremely creamy texture. Though some of the butter ended up never mixing in for whatever reason. After placing mix in the glassware to cool I poured excess butter out and everything turned out great.
Lisa says
Thanks for the tip Brody! The electric hand mixer worked for me.
Kerry says
Can I leave out the sweetener or replace it with liwuid sweetener drops?
Lisa says
If you do, you’ll need to make up for the lost bulk. When using all liquid sweetener or leaving the sweetener out, you can try adding something like whey protein powder to get the right consistency.
Alyessa says
This is the hands down best peanut butter fudge I have ever had! I’ve made it 5 times now and it’s only been 3 1/2 weeks. Can you say ‘AMAZING’! I’ve lost about 35 pounds on the Keto diet and these little bites of heaven have helped me stay eating low carb and sugar free. I can’t thank you enough! Anyone who reads this should not pass this recipe up! I’m telling you, you will regret it if you do! Thanks Again!!!!
Lisa says
I agree with you Alyessa. This is the best PB fudge I’ve ever eaten, high carb and low carb. Congrats on your weight loss success!
Alyessa says
Oh and the first time I used regular peanut butter the rest I used peanut butter powder (no sugar) and I think was better!!!
Lisa says
I thought about doing that. It should make the fudge firmer. Thanks for the tip!
marla3206 says
Thank you for this idea. I have a ton of this stuff that I need to use up.
Lisa says
I hope enjoy the fudge as much as I do.
Dawn says
Did you use the PB powder as powder or did you mix in water with it first?
Also was the powder in the same amounts as regular PB fudge?
Lisa says
I used it as powder.
Evita K says
Can I freeze it?
Lisa says
You should be able to freeze without any issues.
Su says
What are the equivalent ingredients in the UK, does anyone know?
Lisa says
What ingredient are you specifically looking to substitute?
Jodee says
Hi
I am in NZ just wondering what Sukrin Melis or Swerve Confectioners is?
Thanks
Lisa says
They are equivalent to the Natvia Icing sugar. It’s just a powdered sweetener versus granular.
RoseAnn Pacheco says
Super delicious…your right it’s hard to stop grabbing one from the fridge several times a day 🙂
Made the recipe using cream cheese..Next patch I am going to try the ricotta cheese..
R
Lisa says
Would love to know how it turns out with the ricotta. I’m afraid to make this recipe again as I’ll eat too much.
Emma says
Do you have any suggestions for alternatives to swerve or the whey protein? Thanks!
Lisa says
The whey protein is a bulk filler. You could use whole milk or coconut milk powder. Any one for one granular sweetener could be powdered in a coffee grinder or small blender to replace the Swerve.
Penny says
I only used about 1/2 cup of one for one granulated stevia and used this method to grind it!!! It was so amazing and exactly what I’ve been looking for!!!
Nanabella says
Whoooooooooa!!! Oh! My! Goodness gracious me oh my!!! WOW!!! This is fanTABulous!!!! 😘😘😘😘😘😃❤️
Lisa says
I agree! That’s why I haven’t made it again. I’ll eat the whole batch!
Cheryl says
This fudge recipe is WONDERFUL! I made it this week to have a sweet I could enjoy, but my husband keeps going to my dish rather than his sweet stash. I will definitely make this for a party. Thank you for sharing with all of us!
Lisa says
Ha! Got to hide the stash next time.
Jacque says
Thank you so much for the work you do, and for sharing with all of us. My question is this: instead of the swerve confectioners could I use another granulated product whirled in the food processor? I wanted to make it now, rather than order and wait!
Lisa says
Yes! You’ll just want to use a fine powdered sweetener that’s a one-for-one sugar replacement.
Maya | Wholesome Yum says
This looks awesome. I’m already picturing the creamy texture together with the peanut butter taste. Sounds SO good.
Lisa says
You’ll love this fudge Maya! I’ve been craving another batch, but holding off until I can share it at a party as I’ll eat the whole thing!
DeeDee says
I just whipped this up, and it tastes amazing, but it separated when I was mixing it. Any advice?
Lisa says
Did you use an electric mixer to make sure everything was well combined before spreading out in the pan? Did it separate after refrigerating? I used a hand mixer to make sure everything was well incorporated and it stayed together. If yours separated after chilling, it may have been the particular peanut butter used.
Susan says
Just keep mixing, mixing, mixing….mine did the same thing, but I kept mixing and it came together after a few minutes
Jan says
I am excited to try this recipe. I got some natural peanut butter that I don’t care for, so I need to use it for something. It has too much oil and is runny. I think these look amazing. Thanks for the recipe.
Lisa says
I know you’ll love it as much as I did. I want to make it again, but know that I’ll eat too much!
DonnaL says
I just have to Thank You for all the pictures you take as you are making your recipes. I’ve been browsing thru the peanut butter fudge recipes, etc. It makes it so easy to see what it’s supposed to look like.
Can you tell me which peanut butter fudge is your favorite? I can’t decide which of them to make… Maybe one of each?…
Thanks again
Lisa says
I like this one the best as it has a soft melt-in-your mouth texture. However, you’ll need to keep this one chilled as it gets pretty soft at room temperature.
Suparna says
I don’t use whey protein powder, what can I substitute instead? Coconut flour? How much would I have to use? Also, if I wanted to add chocolate to this how would I go about it? Thanks so much, can’t wait to try!
Lisa says
You could try coconut flour. I would just add it at the end until the mix is stiff. I did use an electric mixer to blend everything together. Almond flour or peanut flour may also work.
Toni says
Can I use liquid stevia in this recipe instead of stevia powder as I only have liquid?
Lisa says
Yes! You may need twice the amount if using SweetLeaf drops. The drops are about half as sweet as the Now Better Stevia I used.
Jayme says
Made this recipe today and followed instructions and ingredients exactly. Separated very badly during mixing and would not reincorporate. Grass fed butter, and organic cream cheese, when i looked at what separated it was pure butter. Used my kitchen aid mixer. Any suggestions? I have a question, are the pictures above the one made with cream cheese or ricotta?
Lisa says
Photos made with cream cheese. I used a hand electric mixer, not my KitchenAid stand mixer. Maybe the hand mixer with two beaters works best?
Jayme says
I have to say that even with the separation I still refrigerated and it is the BEST darn fudge I have ever eaten. Lisa, when I make it next time if I softened the butter and cream cheese and blended those together before adding anything else could I skip melting the butter and cream cheese?
Lisa says
That might help with the separation issue. I’m thinking it took me a while to blend in the oils, but it finally came together as the mixture cooled down. So, not melting may solve the issue.