Keto peanut butter fudge made with cream cheese has a smooth creamy texture. It’s one of the best low carb and sugar free fudge recipes ever!
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I was looking for a new low carb fudge recipe to share over the holidays. The cream cheese gives it a creamier texture than my pumpkin fudge or coconut milk fudge. So give this keto peanut butter fudge a try and see for yourself.
This sugar free treat is everything that fudge should be. It’s high fat, sweet, creamy and just melts in your mouth.
I’m very impressed with how this fudge turned out. You can easily pass it off to your friends and family as the real thing.
I can assure you that this is one of the best keto cream cheese recipes you will ever make! And it’s sure to satisfy a sweet tooth on a keto diet.
How to Make Low Carb Peanut Butter Cream Cheese Fudge
The process for making the fudge is pretty easy and doesn’t take too long. However, you will need to allow time for it to set in the refrigerator.
The recipe begins by melting two sticks of butter with one eight ounce block of cream cheese.
Once the cheese and butter are melted together, stir in the peanut butter. I use natural unsweetened creamy peanut butter in the keto cream cheese fudge.
Once the peanut butter in blended in, remove the pot from the heat. Then, add the remaining ingredients.
- Vanilla extract adds a touch of sweetness and enhances the flavor.
- Powdered Sweetener adds sweetness and stiffens the mixture.
- Stevia Extract Powder is used to reduce the amount of powdered sweetener needed. Monk fruit powdered extract can be used instead.
- Unflavored Whey Protein Powder is added to stiffen up the mixture without the need to add additional powdered sweetener. Any unsweetened plain protein powder will work including collagen powder.
If the mixture is too hot, there may be some oil separation that occurs. But this is easily remedied by allowing the mixture to cool down a bit and using an electric hand mixer to blend things together well.
Once everything is blended together well, pour the mixture into a 9×9-inch lined or greased baking pan. I use parchment paper so the keto peanut butter fudge will lift right out of the pan.
After spreading the mixture into the pan evenly, place it into the refrigerator to chill until set. It should be ready to cut in as little as two hours, but I prefer letting it sit overnight.
How to Store the Keto Peanut Butter Fudge
You will need to keep it chilled as it does have cream cheese in it and gets soft at room temperature. The fudge should last for 2 to 3 weeks in the refrigerator and up to 3 months in the freezer.
You might want to hide these little bites of peanut butter heaven in the back of the fridge. That’s because 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!
Sugar Free Peanut Butter Fudge Variations
For cream cheese peanut butter fat bombs, you can add in some coconut oil to increase the fat content. Or try using some MCT powder instead of whey protein powder.
Not a fan of peanut butter or have an allergy to deal with? Any seed or nut butter will work in the recipe. So try using sunflower seed butter or almond butter in place of peanut butter.
I haven’t tested out a dairy-free version, but the cream cheese could easily be replaced with an almond milk cream cheese style spread. Butter flavored coconut oil is a great substitute for butter and collagen powder can be used for whey powder.
You can also add in low carb chocolate chips or swirl in some dark chocolate keto fudge.
Other Keto Peanut Butter Recipes
Want some more great peanut butter keto recipes? Check out a few of these other favorites:
- Coconut Flour Peanut Butter Cookies are perfect for taking a snack on the road.
- Keto Peanut Butter Cake is a favorite everyday dessert or special occasion cake.
- No Bake Peanut Butter Cheesecake requires no baking so it’s a great summer dessert.
- Homemade Keto Peanut Butter Cups won’t cause any digestive stress like store bought ones.
- No Bake Peanut Butter Balls is an easy recipe with only 3 ingredients!
But if you’ve got all the ingredients on hand be sure to try the fudge first. You won’t regret it! It’s my most popular sugar free fudge recipe!
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Keto Peanut Butter Fudge
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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)
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Line a 9×9 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 ingredients. Blend with an electric mixer until well combined. If you have trouble getting the mixture to blend, let it cool down a bit and try blending it again.
- Pour fudge into prepared pan and spread out evenly.
- Chill in refrigerator until set.
Notes
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Nutrition
Additional Info
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.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Pam Keller says
I just made this and it is yummy. I let the cream cheese and butter sit out and soften so I did not heat it. I also did not use Stevia instead I added a mixture I make of Erythritol and Xylitol which topped off the sweetness. I also used PB2 powder. Really good treat.
Alla says
I just finished putting all the final ingredients in in mixing it up one last time but my butter keeps separating from the mixture, what am I doing wrong?
Lisa MarcAurele says
It’s typically a temperature issue. When things cool down, it’s easier to separate. It’s best to only heat enough to blend things in well.
Teresa Livensparger says
Can I make it with whey vanilla protein I dont want to spend the money until I see if my husband likes it
Lisa MarcAurele says
If you use a flavored and sweetened whey powder, you’ll need to omit the stevia and the vanilla extract.
Lisa says
i don’t have whey powder – can i use xanthan gum ?
Lisa MarcAurele says
Egg white powder is the best substitute or another unflavored powder. Xanthan gum won’t work well.
John Huot says
I made this last weekend for guests and everybody loved them! Thanks Lisa
Lynda says
What is the purpose of the whey powder could I substitute some other protein powder?
Lisa MarcAurele says
You can use any unflavored powder. I’ve used collagen powder as a sub so really any protein powder works. It’s needed to get the right texture without adding additional bulk sweetener.
Becki says
OMG! My kids had no clue the fudge was a keto version. They loved them. A special thanks for helping me change my lifestyle in recent months. Now if only my hubby would come along for the ride:)
Buttercup Helton says
What can you use instead of teaspoon stevia concentrated powder
Lisa MarcAurele says
I like using concentrated sweetener (see my low carb sweetener conversion chart) to cut back on erythritol, but you can use all powdered sweetener and shouldn’t need to use the protein powder.
Buttercup Helton says
I I have peanut butter flour with proteins do I still add the other proteins
Lisa MarcAurele says
You should be okay using peanut flour in place of whey protein. It should give a stronger peanut butter flavor.
Sue says
FYI, I just made the recipe with peanut butter powder instead of the whey protein & it turned out very well.
Linda Woods says
U said u could use peanut flour instead of whey powder how about almond flour or coconut flour
Lisa MarcAurele says
Almond flour isn’t fine enough and coconut flour is too absorbent.
Clarissah says
what did i do wrong? when i got to the point of adding the rest of the protein powder and vanilla extract to the butter mix, it seized up and separated.
Lisa MarcAurele says
That’s normal and it happens due to temperature. What I’ve found is that it helps to blend it back together with an electric mixer once cooled a bit.
Jeannette says
I Made this and it was absolutely delicious!! What can be used in place of the 1 teaspoon of concentrated powder ? I could not find any kind of conversion for it.
I ended up putting like 6-8 stevia drops and I used Quest vanilla milkshake whey protein powder. It was sweet enough but I don’t know if that was from the stevia drops or the protein powder? I wasn’t able to find the concentrate at my local stores.
Thank you for this. It is one I’ll have to watch my servings on but I think it’s bettet than the spoonfuls of Pb habit I have lol.
Lisa MarcAurele says
I find that stevia drops are about twice as sweet as the powder but it depends on the brand. So 2 teaspoons of stevia drops would have been a better conversion. I do have a sweetener conversion chart at https://lowcarbyum.com/best-low-carb-keto-sweeteners/#sweetener-conversion
Susan says
I’ve been getting my stevia powder for years from Bulk Supplements on Amazon. Just thought I’d mention it…
Lisa MarcAurele says
I haven’t tried that one myself, but the reviews are pretty good.
Faith says
How long is it good in fridge for and can it be frozen
Lisa MarcAurele says
It’s good in the fridge for at least a couple weeks. And can last several months in the freezer.
Carol Clifford says
I made this tonight and like many others, mine separated and would’nt blend. I stuck it in the square dish anyway and put it in the fridge. After reading these comments, I took it back out of the fridge and into the mixing bowl and beat it again. It had cooled off enough by then and then blended together. I wish I’d have read the comments first but no harm done. All is well that ends well. Thank you ? for this recipe!
Lisa MarcAurele says
The temperature needs to be right for it to blend up well. I can add a note in the recipe card.
Carol Clifford says
I’m eating some now after it was in the refrigerator overnight. It’s delicious! Perfect recipe. I used the pbfit powder as we could not find unflavored whey. I will be making this again I’m sure. Thanks again.
Tank Mojo says
Exact same situation for me. i made the recipe (only difference was i used almond butter) and it separated while mixing. I did the same thing and just put in the fridge and did the dishes. Then I came back to the page an hour later and read the comments and realised i could try mixing again now that it was cool. It came out perfect. Thanks!
Linda billingsley says
What kind of butter? Unsaltedor salted for this fudge?
Lisa MarcAurele says
Unless specified as unsalted butter, it’s salted. 🙂
Linda says
Thank you! Will try the fudge making today
Mary Probelski says
Im wondering if my pea protein powder will work? Its not flavored.
Lisa says
It should work. A neutral powder is needed to get the right texture for the fudge.
Haleigh says
Could I possibly use crunchy PB for this?
Lisa says
You can if you like that crunch.
Tiffany says
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!
Lisa says
Thanks for the feedback Tiffany! Glad you and your husband are enjoying the fudge.
Suzanne says
The taste of the fudge is fabulous. I tried filling and mixing again and finally ended up dumping it all into paper towels to absorb the butter that wouldn’t incorporate.
I love the idea of using softened butter and cream cheese, and not heating it. I’ll try that next time. And there will be a next time 😁
Suzanne says
Should have been “cooling” and mixing again…
Nancy Pohl says
It doesn’t specify what “one serving” consist of? Is it a one inch square; a two inch square? Thanks for your help.
Nancy
Lisa says
It’s a pretty small square about one-inch or so.
Michelle J Martinez says
In the beginning of the recipe it says 36 servings. I was also looking for that info ??
Kerre L. Gadoury says
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.
Lisa says
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.
Natalie says
Amazing!! I think I like these better than “regular” peanut butter fudge! Thank you for sharing!
Lisa says
Happy to share! 🙂
Alex says
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!!!
Lisa says
Thanks for sharing what you used. I wasn’t sure if the sweetened vanilla powder would be okay without adjusting the sweeteners.
Jeff says
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.
Lisa says
I’ll have to try that. Yum!
Diane says
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.
Lisa says
That sounds awesome!
Melissa says
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
Lisa says
It’s a standard US cup measure. You can click on the metric link to see the conversion.
Michelle says
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 ?
Lisa says
Wow! I’ll have to try that.
Suny says
Ok I am going to try this fudge tomorrow. Can I use hemp protein powder? That’s all I have.
Lisa says
It may alter the taste, but other than that, it should be okay.
Beth says
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?
Lisa says
I used 2. Feel free to try only one and see if it works better for you.
Amy Hicks says
I only used one stick of butter…by accident and when I poured this into the pan there was a lot of melted butter on top, I soaked it up with a paper towel…is this normal? What can I do to help this?
Lisa says
It’s a temperature thing and you don’t want to soak that up. Once it cools a bit, you can get it incorporated.
Lynn says
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?
Lisa says
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.
Jill says
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!
Lisa says
Yes! Temperature is a big issue. Others have told me that it’s better to use really soft butter versus melted.
Mindy says
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.
Lisa says
Yum! The addition of chocolate surely makes the fudge even better!
Sandy S says
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.
SHARON ZA says
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!
Lisa says
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.
Sookie's Mummy says
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 🙂
Lisa says
Awesome! I’ll have to try a crunchy nut butter.
Donna Packo Ketchersid says
Lisa, did you substitute protein powder with coconut powder and what is pure crunchy peanut butter?
Leah says
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?
Lisa says
Coconut oil should be okay, it may just have a different texture.
Kelly says
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.
Lisa says
Thanks for that info. I’ll have to take a look. I do use plant based protein for shakes.
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.
Sonya says
Could you use Xynthum gum ?
Lisa says
You can, but it’s not needed. Xanthan gum is typically an ingredient in the cream cheese.
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.
Shelli says
Did you try granular? Did it work?
Christa says
FYI, if you have granular erythritol, you can put in in your food processor or blender for a few seconds and make your own powdered erythritol. Same taste, it just blends better! ?
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.
Frankie Cayton says
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….
Lisa says
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.
Rhonda says
Can I substitute the 1/2 cup of whey protein for some unsweetened cocoa powder? If so, how much?
Lisa MarcAurele says
It should work out if you want to add some chocolate flavor.
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.
Victoria says
I use my immersion blender/stick blender to mix the ingredients together, and it always works like a charm. 😉
Lisa says
I have an immersion blender, but haven’t tried it with this recipe. I’ll give it a try.