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Best Low Carb Peanut Butter Fudge Recipe – Sugar Free

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Last updated on: October 22, 2018

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Have your sweets without guilt with the best low carb peanut butter fudge made with cream cheese. It’s sugar free and just 1.5g carbs a square!

Have your sweets without guilt with the <strong>best low carb peanut butter fudge</strong> made with cream cheese. It's sugar free and just 1.5g carbs a square! | LowCarbYum.com

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.

If I start selling cookbooks, 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.

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!

Low carb cream cheese peanut butter fudge

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 the best low carb peanut butter fudge recipe ever to share. It’s a bit different than the other peanut butter fudge recipes I have at this link and this one.

Low carb cream cheese peanut butter fudge

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.

Low carb cream cheese peanut butter fudge

I’m very impressed with how this fudge turned out. That’s why I’m calling it the best low carb peanut butter fudge recipe.

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.

Have your sweets without guilt with the <strong>best low carb peanut butter fudge</strong> made with cream cheese. It's sugar free and just 1.5g carbs a square! | LowCarbYum.com

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 is the best low carb peanut butter fudge recipe I’ve made.

This 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.

When the fudge is in sight, 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 best low carb peanut butter fudge recipe 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!

The Best Low Carb Peanut Butter Fudge Recipe

Low carb cream cheese peanut butter fudge

 

Low carb cream cheese peanut butter fudge
Print Pin Review
4.67 from 39 votes

Best Low Carb Peanut Butter Fudge

Have your sweets without guilt with this low carb cream cheese peanut butter fudge. No sugar added and just 1.5g carbs a square!
Course Dessert, Snack
Cuisine American
Keyword low carb candy
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 36
Calories 120kcal
Author Lisa | Low Carb Yum

Ingredients

US Customary - Metric

Instructions

  • Line a 9x9 square pan with parchment paper or grease lightly.
  • In saucepan over medium heat, melt cream cheese and butter together.
  • Add peanut butter and stir until smooth.
  • 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.
  • Pour fudge into prepared pan and spread out evenly.
  • Chill in refrigerator until set.

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Notes

For extra peanut taste, the whey protein can be replaced with peanut flour.
Each square has about 6.7g erythritol

Nutrition

Nutrition Facts
Best Low Carb Peanut Butter Fudge
Amount Per Serving (22 g)
Calories 120 Calories from Fat 98
% Daily Value*
Total Fat 10.9g 17%
Saturated Fat 5.3g 27%
Cholesterol 21mg 7%
Sodium 56mg 2%
Total Carbohydrates 1.5g 1%
Protein 4.6g 9%
* Percent Daily Values are based on a 2000 calorie diet.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Tried this recipe?Mention @lowcarbyum or tag #lowcarbyum!

About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

© LowCarbYum.com

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

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Have your sweets without guilt with this low carb cream cheese peanut butter fudge. No sugar added and just 1.5g carbs a square! #lowcarb #keto #ketorecipe | LowCarbYum.com
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Comments

  4. I just made my second batch and doubled it because the hubs loves it too! Also, I used Jill’s recommendation to just let the butter and cream cheese soften to mix. And the consistency came out so perfectly!! I left out the stevia {it was plenty sweet for us with just the Swerve}, and used PB2 because that is what I had on hand. This will be a staple in our freezer! Thank you so much for such a delicious treat!

    Reply

  5. It doesn’t specify what “one serving” consist of? Is it a one inch square; a two inch square? Thanks for your help.

    Nancy

    Reply

  6. I made this and was so excited to try it. For me, it was WAY too sweet. the addition of the stevia powder was just way over the top! I am gonna give it away but make it again, with the peanut flour and minus the stevia powder. Otherwise, I think it will be terrific.

    Reply

    • Fudge should be sweet but I’ve noticed the longer I’m low carb, the less sweet I like my treats. Omitting the stevia will help, but you should be able to cut back a little on the bulk sweetener too.

      Reply

  7. Amazing!! I think I like these better than “regular” peanut butter fudge! Thank you for sharing!

    Reply

  8. This is the best fudge recipe I’ve tried…it worked like a charm! Didn’t have unflavoured protein whey powder so added vanilla whey powder – no problem. Also used granulated xylitol – no problem. Added rough/ thick sea salt to the top because I love the contrast of sweet & salty – great stuff!
    Thank you so much for sharing this amazing recipe!!!

    Reply

    • Thanks for sharing what you used. I wasn’t sure if the sweetened vanilla powder would be okay without adjusting the sweeteners.

      Reply

  9. My wife and I have been keto for 4 months and both lost weight and inches.
    We loved this as it is written. I made a change after trying this the first time. We used mascarpone cheese in place of the cream cheese. It is very similar, but doesn’t have the sour tang of cream cheese. The fudge was soooo smooth and delicious with this little change. It is a little more expensive but a great substitute.

    Reply

  10. I melted and mixed together 1/2 c Lily’s chocolate chips w/ Tbsp. heavy cream and 1/2 tsp stevia and swirled this into the peanut butter fudge. Thanks for sharing- this recipe is even better than I expected.

    Reply

  11. Hi would love to try this
    Can you tell me the measurements of your cup size please.
    I am finding alot of recipes measure in cups ?

    Thank you

    Reply

  12. I made this first just like the recipe except I used almond butter that I had made in my food processor. It was delicious!!! Even non LCHF peeps in my family scarfed it up. Next time I replaced the peanut butter with 1/2 cup Cacao Powder (not cocoa) and it was amazing!!! Tasted like chocolate butter cream icing…now I just have to show restraint 😂

    Reply

  14. I’m a little confused.. the video shows only one stick of butter but the recipe calls for 1cup (2sicks) butter. I made twice and was very buttery. Should be one?

    Reply

  15. I just made this because it’s the Christmas season. I followed the recipe exactly, however, I’m disappointed because it doesn’t have a real peanut butter flavor. I even added extra pb. I like my pb fudge to taste like pb fudge. Maybe it will have a stronger taste when it comes out of the fridge. I’m wondering if there was less butter and more pb would it have a stronger pb taste and would it set up?

    Reply

    • You could give that a try, but it’s likely to have a softer texture. You can also sub in some peanut butter powder for the whey protein powder.

      Reply

  16. I made this and it was awesome! I think the problem some might be having is melting the butter to a liquid. Instead of “melt” I’d suggest instructing to “soften.” I left my butter and cream cheese out on the counter for a few hours, then I put them in a warm (but not hot) saucepan over very low heat. When softened enough, I turned off the heat, but left it on the burner. I mixed it right in the saucepan with a hand mixer, and it turned out light and fluffy. I added the peanut butter (Crazy Richard’s is great!), 3/4 c Swerve (this was plenty sweet for me), omitted the extra stevia, and added 2 scoops of Genepro protein powder, as well as 2 tbsp heavy whipping cream. I mixed it all with a hand mixer and it was a smooth, almost fluffy consistency when I put it in the fridge to set. After impatiently waiting about an hour, I tried it, and it was decadent! This recipe is a keeper!

    Reply

      • Same thing happened to me. The butter wouldn’t combine once I added all the ingredients and tried to mix it with my mixer. I added some pb2 powder and a little more protein powder to thicken it up. It turned into playdough consistency so I mashed it into the pan and put it in the freezer knowing it was another keto dessert fail. An hour later I cut a piece off and OMG! I threw out all my old fudge recipes. THIS IS THE ONLY FUDGE I WILL EVER MAKE! I melted chocolate to layer on top and even my non-keto neighbors are living it! I’m making more this weekend so I will try the soft butter tip.

        Reply

    • Thanks for your tweaks. I will definitely try them. After making 3 half batched, which I loved, I added cocoa powder to this half batch for chocolate peanut butter fudge. It’s setting up in the fridge right now.

      Reply

  17. Hi Lisa, Love your blog and ads dont bother me! Do you think it would be OK without the stevia? I just find it too bitter. Thanks!

    Reply

    • If you omit the stevia, you may want to add a bit more sweetener if needed. Have you tried monk fruit? It’s a great sub for stevia without the bitter taste.

      Reply

  18. Hi Lisa, I made these today using pure crunchy peanut butter and coconut flour.
    The dough blended into a fudge almost immediately and I’ve just had the first bite and … WOWEE!
    THANK YOU so much for making the time and effort in sharing this recipe. I agree that no one would guess this is a low-carb healthy fudge!
    I look forward to more of your recipes 🙂

    Reply

  19. I made this today and it came out delicious, although I used PBFit powder instead of peanut butter. I was wondering, could I use coconut oil instead of butter? How would that change things?

    Reply

  20. I have been wanting to make this recipe ever since I discovered it on pinterest. But I have never used erythritol sweeteners so I had to get some Swerve confectioners. Yum! This came together quickly and easily for me. I didn’t use the whey protein since I drink plant based protein shakes so Orgain recently came out with a Peanut Butter protein powder that is really good so I used it instead. Fabulous! Thanks for the recipe.

    Reply

  21. 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.

    Reply

  22. 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.

    Reply

  24. 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

    Reply

    • 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

      Reply

  25. 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.

    Reply

    • 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.

      Reply

  27. 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?

    Reply

      • 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?

        Reply

        • 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.

          Reply

    • If the temperature isn’t right, the sauce can break like that. You may want to try mixing everything together at room temperature.

      Reply

    • 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!!!

      Reply

  29. 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.

    Reply

    • 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.

      Reply

  30. 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.

    Reply

      • Hi Lisa,
        Need your help! I have reg. Peanut butter and stevia, I don’t have confection sugar..can I use this?

        Reply

        • 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.

          Reply

    • 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!

      Reply

  32. 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

    Reply

  33. 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!

    Reply

  34. 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!)

    Reply

  35. 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 !!

    Reply

  36. O…..M…..G!!!!! This was better than the real thing! Thanks so much for taking the time to develop such a yummy recipe!

    Reply

  37. 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!

    Reply

  38. 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.

    Reply

  40. 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?

    Reply

  41. 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!

    Reply

    • 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!

      Reply

  45. 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 🙂

    Reply

  46. This fudge is amazing. From my experience, it will separate badly, but it will come back together if you keep mixing it. Thank you!

    Reply

    • 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.

      Reply

  47. 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.

    Reply

  50. 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.

    Reply

  51. 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.

    Reply

    • 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.

      Reply

    • 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.

      Reply

  53. 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!!!!

    Reply

  57. 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

    Reply

    • 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.

      Reply

      • 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!!!

        Reply

  59. Whoooooooooa!!! Oh! My! Goodness gracious me oh my!!! WOW!!! This is fanTABulous!!!! 😘😘😘😘😘😃❤️

    Reply

  60. 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!

    Reply

  61. 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!

    Reply

    • 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!

      Reply

    • 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.

      Reply

    • Just keep mixing, mixing, mixing….mine did the same thing, but I kept mixing and it came together after a few minutes

      Reply

  64. 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.

    Reply

  65. 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

    Reply

    • 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.

      Reply

  66. 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!

    Reply

    • 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.

      Reply

      • I just made this 10-14-2017 …. When I make it the next time, I will not melt the butter…(you do realize that 2 cup is 2 sticks – right? seems like a lot)…. I think you could soften the butter and cream cheese and whip up with mixer. Next thing I did because the butter was pooling so badly, I added an additional 1/2 cup of the protein powder and 1/2 cup of PB2. I tasted for sweetness and added about another tablespoon of sukrin powder. Butter was still pooling – so I added 2 tablespoons of coconut flour…. tasting from the bowl this is very fudgy, holding together great…. but even spread out in the pan, the butter is in a layer all over the surface…. into the fridge it will go and hopefully, it will be great for our Sunday treat after lunch tomorrow….

        Reply

        • 1 stick of butter is 1/2 cup so 1 cup of butter is 2 sticks. Some have made the fudge with all the ingredients at room temp versus melting.

          Reply

    • 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.

      Reply

      • 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?

        Reply

        • 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?

          Reply

          • 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?

          • 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.

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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Cauliflower Cheddar Soup
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