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!
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!
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.
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 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.
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
Best Low Carb 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)
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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 ingredients. Blend with 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
Nutrition
Additional Info
- Net Carbs 1.5g
- % Carbs: 4.9%
- % Protein: 15%
- % Fat: 80.1%
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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.
Jeannette says
May 22, 2019 at 10:46 amI 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
May 23, 2019 at 6:18 amI 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
Faith says
January 31, 2019 at 5:28 pmHow long is it good in fridge for and can it be frozen
Lisa MarcAurele says
February 1, 2019 at 7:37 amIt’s good in the fridge for at least a couple weeks. And can last several months in the freezer.
Carol Clifford says
December 14, 2018 at 9:43 pmI 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
December 15, 2018 at 7:27 amThe temperature needs to be right for it to blend up well. I can add a note in the recipe card.
Carol Clifford says
December 15, 2018 at 11:54 amI’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
February 19, 2019 at 12:41 amExact 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
December 5, 2018 at 3:00 pmWhat kind of butter? Unsaltedor salted for this fudge?
Lisa MarcAurele says
December 6, 2018 at 8:02 amUnless specified as unsalted butter, it’s salted. 🙂
Linda says
December 7, 2018 at 10:11 amThank you! Will try the fudge making today
Mary Probelski says
November 2, 2018 at 2:15 pmIm wondering if my pea protein powder will work? Its not flavored.
Lisa says
November 2, 2018 at 3:23 pmIt should work. A neutral powder is needed to get the right texture for the fudge.
Haleigh says
October 22, 2018 at 1:49 pmCould I possibly use crunchy PB for this?
Lisa says
October 23, 2018 at 7:35 amYou can if you like that crunch.
Tiffany says
August 5, 2018 at 9:45 pmI 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
August 6, 2018 at 8:02 amThanks for the feedback Tiffany! Glad you and your husband are enjoying the fudge.
Nancy Pohl says
July 26, 2018 at 11:28 amIt 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
July 26, 2018 at 8:32 pmIt’s a pretty small square about one-inch or so.
Kerre L. Gadoury says
July 22, 2018 at 1:31 pmI 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
July 22, 2018 at 3:38 pmFudge 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
July 15, 2018 at 6:38 pmAmazing!! I think I like these better than “regular” peanut butter fudge! Thank you for sharing!
Lisa says
July 16, 2018 at 5:40 amHappy to share! 🙂
Alex says
April 18, 2018 at 6:32 pmThis 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
April 18, 2018 at 7:06 pmThanks for sharing what you used. I wasn’t sure if the sweetened vanilla powder would be okay without adjusting the sweeteners.
Jeff says
March 30, 2018 at 7:56 pmMy 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
March 31, 2018 at 6:41 amI’ll have to try that. Yum!
Diane says
February 20, 2018 at 3:47 pmI 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
February 20, 2018 at 6:50 pmThat sounds awesome!
Melissa says
January 7, 2018 at 5:12 pmHi 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
January 8, 2018 at 4:10 pmIt’s a standard US cup measure. You can click on the metric link to see the conversion.
Michelle says
December 30, 2017 at 3:36 pmI 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
December 31, 2017 at 6:42 amWow! I’ll have to try that.
Suny says
December 16, 2017 at 9:42 pmOk I am going to try this fudge tomorrow. Can I use hemp protein powder? That’s all I have.
Lisa says
December 17, 2017 at 6:04 amIt may alter the taste, but other than that, it should be okay.
Beth says
December 14, 2017 at 5:07 pmI’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
December 15, 2017 at 10:14 amI used 2. Feel free to try only one and see if it works better for you.
Amy Hicks says
September 17, 2018 at 5:10 pmI 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
September 18, 2018 at 6:08 amIt’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
December 4, 2017 at 12:48 pmI 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
December 5, 2017 at 8:01 amYou 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
October 26, 2017 at 11:40 amI 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
October 26, 2017 at 7:56 pmYes! Temperature is a big issue. Others have told me that it’s better to use really soft butter versus melted.
Mindy says
June 22, 2018 at 9:28 pmSame 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
June 22, 2018 at 9:37 pmYum! The addition of chocolate surely makes the fudge even better!
Sandy S says
April 28, 2018 at 3:51 pmThanks 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
October 18, 2017 at 12:42 amHi 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
October 18, 2017 at 9:29 amIf 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.