Have your sweets with ZERO guilt. This recipe for 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! Just 1.5g carbs a square!
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I was looking for a new low-carb fudge recipe to share over the holidays, and this keto peanut butter fudge is just the thing!
It is everything fudge should be - high fat, sweet, and melts in your mouth. Plus, the cream cheese gives it a creamier texture than my pumpkin fudge or coconut milk fudge.
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. So give this keto peanut butter fudge a try and see for yourself.
I can assure you that this is one of the best keto cream cheese fudge recipes you will ever make! And it’s sure to satisfy a sweet tooth on a low-carb diet.
Why you'll love it
This is the perfect thing to snack on when you are craving something sweet but don't want to go out of ketosis. There are so many different ways to customize this recipe and make it taste differently each time.
Keto peanut butter fudge is high in protein and healthy fats. It's also naturally gluten-free and low in net carbs.
Peanut butter fudge is a wonderful DIY foodie gift too. Almost everyone loves to receive sweet treats as a gift - and they won't even be able to tell that it is sugar-free!
Ingredients
There are just a handful of ingredients in this keto peanut butter fudge recipe. All the ingredients are listed in the printable recipe card. First, I have a bit more information about what I used.
Cream Cheese
Cream cheese is what gives this keto fudge recipe its thickness and rich flavor. If you don't have cream cheese, you can use Neufchatel or ricotta cheese.
Butter
Since there is so much salt in the peanut butter already, it is best to use unsalted butter. But honestly, if you use salted butter, it won't be noticeable.
You can alternatively use dairy-free butter - also called ghee!
Peanut Butter
Use homemade peanut butter in this recipe if you have some. Otherwise, sugar-free keto peanut butter is the best thing to use.
Sweetener
Vanilla extract adds a touch of sweetness and enhances the flavor.
Sugar-free powdered sugar adds sweetness as well while also stiffening the mixture.
Stevia extract powder is then used to reduce the amount of powdered sweetener needed. Powdered monk fruit extract can be used instead!
Whey Protein
This is also added to stiffen up the mixture without the need for additional powdered sweetener. Any unsweetened kind will work, including collagen powder.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Tips
- For extra peanut flavor, the whey protein can be replaced with peanut flour. Or, use collagen powder for a dairy-free option.
- The stevia and protein powder can be omitted if you up the powdered sweetener to 2 cups.
- Chocolate chips can be added in or you could swirl in some keto chocolate fudge mixture for something extra.
Instructions
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.
Melt the butter and cream cheese
The recipe begins by melting two sticks of butter with one eight-ounce block of cream cheese. Do this in a pot over medium heat.
Add peanut butter
Once the cheese and butter are melted together, stir in the peanut butter.
I used natural unsweetened creamy peanut butter in the keto cream cheese fudge.
Mix powders
Once the peanut butter is blended in, remove the pot from the heat. Then, add the remaining ingredients.
First, you can stir in the powdered sweetener.
Then, mix in the protein powder and stevia. You can adjust the amount of powder as needed to get the right consistency.
If the mixture is too hot, there may be some oil separation that occurs. This is easily remedied by allowing the mixture to cool down a bit and using an electric hand mixer to blend things together well.
Pour into prepared pan
Once everything is blended together well, pour the mixture into a 9x9-inch lined or greased pan. I use parchment paper so the keto peanut butter fudge will lift right out of the pan.
You can also use a loaf pan to make this dessert!
After evenly spreading the mixture into the pan, 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.
️ Serving suggestions
This easy keto peanut butter fudge is satisfying all on its own, but it would also taste amazing at a party with your favorite sugar-free treats. Here are some more keto desserts you can make along with it.
Keto peanut butter bark also uses natural peanut butter, and it's really easy to snack on just a few at a time.
Combine your love of peanut butter and chocolate and make some no-bake keto chocolate peanut butter bars. They are so rich and surprisingly only have 1g net carbs in each bar!
If you love peanut butter but have had your fill of desserts, then these healthy peanut butter pancakes are perfect! They are so rich and full of protein.
FAQs
Before we get to the printable recipe card, here are some questions people often ask about how to make it.
Yes, you certainly can make this in the microwave. Just place the cream cheese and butter in a microwave-safe bowl. Then, heat it in 30-second intervals, stirring it really well in between.
When it is completely combined, follow the directions in the recipe card like normal.
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 three months in the freezer.
Remember to keep it in an airtight container so that it lasts as long as possible.
You might want to hide these little bites of peanut butter heaven in the back of the fridge because putting them out front in the open could be dangerous.
When the fudge is within your eyesight, you’ll want to grab a piece every time you open the refrigerator door. Believe me - it’s hard to resist!
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 sprinkle some sea salt on top. This will enhance all the flavors in it.
Yes, you can certainly add sugar-free chocolate chips to the fudge. Either mix in some low-carb chocolate chips or swirl in some dark chocolate keto fudge.
You can also melt some keto chocolate chips and drizzle it on top of the fudge after it is set.
Related recipes
Want some more great peanut butter keto recipes? Here are some more easy keto recipes that you should make next. They are some of my 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.
- Keto Peanut Butter Balls is an easy recipe with only a handful of 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!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Peanut Butter Fudge
Video
Ingredients
- 1 cup butter
- 1 cup unsweetened peanut butter add ¼ teaspoon salt if unsalted
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 1 cup sugar free powdered sugar or Swerve Confectioners
- ½ cup unflavored whey protein 80 g (see notes)
- 1 teaspoon stevia concentrated powder
Instructions
- Line a 9x9 square pan with parchment paper or grease lightly.
- In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until smooth..
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission 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.
First Published: June 10, 2016… Last Updated: January 20, 2022, with additional recipe information.
Sherri H
I used half the butter, and 1/4 cup of organic inulin to stiffen up the recipe. I stirred a small handful of Lily's sugar free vanilla chips into it, and let it harden. Thank you so much! It was delicious.
Rona Arnold
Looks delicious need a friensly snack/sweet i am diabetic thanks
Mel
I was hoping this recipe would turn out using the cream cheese, because I love cream cheese ,but it didn’t set up and I followed the exact recipe. My dad makes delicious keto pb fudge and it sets up every time but his doesn’t have cream cheese so it must be something with the cream cheese. I think I will stick to making it without it. The taste of this was good but it’s just gooey.
Suzy
When I made this recipe I thought I’d screwed it up, seemed like the ingredients separated but after it set, I gotta say, it was perfect! Thanks for the great fudge recipe that I’ve made twice and enjoyed it immensely!
Princess
yum
Samantha Temples
Lisa, you are a very talented lady!!! Thank you for the cheesecake recipe! It’s absolutely delicious! I never made one before and your recipe was my first! Thanks again!
Jolene
My family gobbled these up so fast they are so delicious and easy!
Inga
Hi. Just tried this recipe for the first time and followed directions to the letter. Same ingredients, etc. When placing my fudge in the fridge, I licked the spoon I used--and the mixture had an off-putting bitter after-taste. I'm used to Swerve and Stevia, but I've never used an unflavored whey protein before. Could this be the culprit? Hopefully, that taste will go away once the fudge has set. I so want this to be good! Has anyone else had this issue?
Lisa MarcAurele
The whey should have no flavor. It could be a touch too much stevia or the brand of stevia. Swerve also can have a little off taste. I'd say that taste is more likely from one or both of the sweeteners. However, mixing sweeteners usually gives a better taste.
Samantha Whitson
Very good recipe, wonderful flavor too~ yet, for whatever bizarre reason, I cannot get mine to set up! I'm so bummed- considering I'm an experienced, confident cook. I also used cashew butter, AND I doubled it ~ errgghh. Sad day at my house, to say the least. I'm trying again tonight, reheating it slightly, adding some more protein powder & powdered sweetener...crossing ALL my fingers =) Will let you know if any of my S.O.S. attempts helped- mind you, there are no posts anywhere on repairing S.F. fudge, only the "add water" trick for regular, white-sugar-death sort.
Samantha Whitson
*Oops! I suppose I could have included the other reason for commenting, besides thanking you for this, & all your other amazing recipes. If anyone has any tips or ideas on how to "fix" sugar-free candy that doesn't set up, please let me know. =) I should also mention that I did try melting some S.F. white chocolate chips, stirred that in~ no difference. I used cashew butter, allulose, vanilla protein powder, a scoop of collagen- & the rest of the recipe ingredients, as listed. Thank you, in advance! ~Samantha in AZ
Lisa MarcAurele
I'm pretty sure you didn't have enough powder to offset the nut butter.
Laura
Allulose is the culprit… keeps things soft,
Lisa MarcAurele
It could be because you used double the amount of nut butter which is too soft. If you do that, you'll need to add more protein powder and or sweetener.
Kate
Can I substitute the whey protein out? I have a whey allergy but need a sweet fix!
Lisa MarcAurele
Yes. You can use another unsweetened protein powder. Collagen should work too.
Denita
Hi Lisa,
I’ve made your Keto peanut butter fudge recipe twice now! It is sooo good!! This time I added some healthy walnuts????! Then, I ordered your cookbook! I can’t wait to try some of those recipes as well. I’ve been having great success on Keto and I’ve helped convince a friend to start on it as well.
Thank you so much and keep those delicious recipes coming! You ROCK!
Lisa MarcAurele
You're very welcome Denita! So excited to hear about your success. Enjoy the 5-ingredient cookbook!
Pam Keller
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
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
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
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
If you use a flavored and sweetened whey powder, you'll need to omit the stevia and the vanilla extract.
Caitlin
This just didn't work for me... Far too easy for it to separate. I just don't feel like making fudge should be this frustrating.
Lisa
i don't have whey powder - can i use xanthan gum ?
Lisa MarcAurele
Egg white powder is the best substitute or another unflavored powder. Xanthan gum won't work well.
Marianne
I used 1/4 cup of almond flour as I didn’t have any whey powder and my ffudge turned out great, I did add a half cup of chopped pecans
John Huot
I made this last weekend for guests and everybody loved them! Thanks Lisa
Lynda
What is the purpose of the whey powder could I substitute some other protein powder?
Lisa MarcAurele
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
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
What can you use instead of teaspoon stevia concentrated powder
Lisa MarcAurele
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
I I have peanut butter flour with proteins do I still add the other proteins
Lisa MarcAurele
You should be okay using peanut flour in place of whey protein. It should give a stronger peanut butter flavor.
Sue
FYI, I just made the recipe with peanut butter powder instead of the whey protein & it turned out very well.
Linda Woods
U said u could use peanut flour instead of whey powder how about almond flour or coconut flour
Lisa MarcAurele
Almond flour isn't fine enough and coconut flour is too absorbent.
Clarissah
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
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
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
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
I've been getting my stevia powder for years from Bulk Supplements on Amazon. Just thought I'd mention it...
Lisa MarcAurele
I haven't tried that one myself, but the reviews are pretty good.
Faith
How long is it good in fridge for and can it be frozen
Lisa MarcAurele
It's good in the fridge for at least a couple weeks. And can last several months in the freezer.
Carol Clifford
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
The temperature needs to be right for it to blend up well. I can add a note in the recipe card.
Carol Clifford
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
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
What kind of butter? Unsaltedor salted for this fudge?
Lisa MarcAurele
Unless specified as unsalted butter, it's salted. 🙂
Linda
Thank you! Will try the fudge making today
Mary Probelski
Im wondering if my pea protein powder will work? Its not flavored.
Lisa
It should work. A neutral powder is needed to get the right texture for the fudge.
Haleigh
Could I possibly use crunchy PB for this?
Lisa
You can if you like that crunch.
Tiffany
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
Thanks for the feedback Tiffany! Glad you and your husband are enjoying the fudge.
Suzanne
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
Should have been “cooling” and mixing again...
Nancy Pohl
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
It's a pretty small square about one-inch or so.
Michelle J Martinez
In the beginning of the recipe it says 36 servings. I was also looking for that info ??
Kerre L. Gadoury
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
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
Amazing!! I think I like these better than “regular” peanut butter fudge! Thank you for sharing!
Lisa
Happy to share! 🙂
Alex
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
Thanks for sharing what you used. I wasn't sure if the sweetened vanilla powder would be okay without adjusting the sweeteners.
Jeff
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
I'll have to try that. Yum!
Christelle Dsouza
What if i dont have cream cheese right now bcoz of this lockdown?
Can i use cream instead?
Lisa MarcAurele
Cream cheese adds the right texture. If you use cream, it would need some kind of thickener like xanthan gum.
Diane
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
That sounds awesome!
Melissa
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
It's a standard US cup measure. You can click on the metric link to see the conversion.
Michelle
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
Wow! I'll have to try that.
Suny
Ok I am going to try this fudge tomorrow. Can I use hemp protein powder? That’s all I have.
Lisa
It may alter the taste, but other than that, it should be okay.
Beth
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
I used 2. Feel free to try only one and see if it works better for you.
Amy Hicks
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
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
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
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
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
Yes! Temperature is a big issue. Others have told me that it's better to use really soft butter versus melted.
Mindy
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
Yum! The addition of chocolate surely makes the fudge even better!
Sandy S
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
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
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
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
Awesome! I'll have to try a crunchy nut butter.
Donna Packo Ketchersid
Lisa, did you substitute protein powder with coconut powder and what is pure crunchy peanut butter?
Leah
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
Coconut oil should be okay, it may just have a different texture.
Kelly
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
Thanks for that info. I'll have to take a look. I do use plant based protein for shakes.
Amanda
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
PB flour should have worked and is similar to PB powder, but you may have just needed less.
Tina
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
Thanks for emphasizing this Tina!
Danielle
Do you have to use whey protein powder or can it be left out?
Lisa
It's needed to firm up the fudge.
Sonya
Could you use Xynthum gum ?
Lisa
You can, but it's not needed. Xanthan gum is typically an ingredient in the cream cheese.
Rick Scolaro
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
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
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
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
I have chocolate whey powder how will this effect the carbs?
Lisa
It depends on the carb count in the chocolate powder. But, it shouldn't be much more.
Jermain Presnell lowe
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
It's supposed to be thick. If it separates, you need to re-whip it with an electric mixer, blender, or processor.
Deborah
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
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
Same with me! I am soooo disappointed 🙁
Lisa
If the temperature isn't right, the sauce can break like that. You may want to try mixing everything together at room temperature.
Tee
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
Do you think granular swerve or ethyriol would work?
Lisa
It's worth a try to see if it dissolves well into the mixture.
Shelli
Did you try granular? Did it work?
Christa
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
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
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
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
That's great to know the heavy cream did the trick! 🙂 Thanks for sharing that tip.
Brenda
Hi Lisa,
Need your help! I have reg. Peanut butter and stevia, I don't have confection sugar..can I use this?
Lisa
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
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
Hi Lisa,
What does the Whey Protein do for the recipe?
Lisa
It allows you to reduce the powdered sweetener and get the right texture.
Julie
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
I had the same issue using almond butter in my dark chocolate fudge. However, after cooling, it was perfect!
Lisa George
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
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
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
So glad you liked it! It really is peanut butter crack!
Helen Peachey
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
Wow! The added chocolate sounds scrumptious!
Kristi Nichols
O.....M.....G!!!!! This was better than the real thing! Thanks so much for taking the time to develop such a yummy recipe!
Lisa
You're welcome! So glad you enjoyed it!
Jaime Stinnett
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
Thanks for the tip Jaime!
Karen
What's a good sub for the stevia powder? I have swerve and liquid stevia. Thanks!
Lisa
You can use liquid stevia. It's about half as strong as stevia powder so you'll likely need double the amount.
Chrissy
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
Love that you added banana extract. I never would have thought of that!
RANETTE
Will this work with all natural peanut butter?
Lisa
Any unsweetened peanut butter should work. Just be sure to blend it well at the end with an electric mixer.
Tracey
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
I do plan to work on a chocolate version soon! I may try using almond butter for it.
Dawn
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
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
I only have Splenda? Is that OK.
Lisa
Splenda should work fine.
Charla
How much SweetLeaf drops should I use to replace the powdered stevia?
Lisa
You'll need about twice as much.
Iris
How many calories a square
Lisa
I cut them into small squares about 120 calories each.
Iris Corbin
Thank you! Happy Thanksgiving!
Katelyn
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
That is the secret! It does take some time, but the wait is worth it to get that creamy texture.
RebeccaC
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
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
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
He will definitely love this fudge. It's my favorite of all the peanut butter fudge recipes I've made.
Laura Miller
These look so delicious! I bet they're a lifesaver frozen when leftover Halloween candy is around!
Lisa
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
Thanks for the recipe! Just wondering, would I be able to make these without either Sweetener?
Thanks!
Lisa
If you omit the powdered sweetener, you'll need to add another bulk powder like whey protein or coconut milk powder.
marla3206
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
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
Did the spreadable butter contain oil? If you use an electric mixture after it cools down some, it should come together.
Brody rigues
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
Thanks for the tip Brody! The electric hand mixer worked for me.
Kerry
Can I leave out the sweetener or replace it with liwuid sweetener drops?
Lisa
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
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
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
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
I thought about doing that. It should make the fudge firmer. Thanks for the tip!
marla3206
Thank you for this idea. I have a ton of this stuff that I need to use up.
Lisa
I hope enjoy the fudge as much as I do.
Dawn
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
I used it as powder.
Evita K
Can I freeze it?
Lisa
You should be able to freeze without any issues.
Su
What are the equivalent ingredients in the UK, does anyone know?
Lisa
What ingredient are you specifically looking to substitute?
Jodee
Hi
I am in NZ just wondering what Sukrin Melis or Swerve Confectioners is?
Thanks
Lisa
They are equivalent to the Natvia Icing sugar. It's just a powdered sweetener versus granular.
RoseAnn Pacheco
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
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
Do you have any suggestions for alternatives to swerve or the whey protein? Thanks!
Lisa
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
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
Whoooooooooa!!! Oh! My! Goodness gracious me oh my!!! WOW!!! This is fanTABulous!!!! ??????❤️
Lisa
I agree! That's why I haven't made it again. I'll eat the whole batch!
Cheryl
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
Ha! Got to hide the stash next time.
Jacque
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
Yes! You'll just want to use a fine powdered sweetener that's a one-for-one sugar replacement.
Maya | Wholesome Yum
This looks awesome. I'm already picturing the creamy texture together with the peanut butter taste. Sounds SO good.
Lisa
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
I just whipped this up, and it tastes amazing, but it separated when I was mixing it. Any advice?
Lisa
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
Just keep mixing, mixing, mixing....mine did the same thing, but I kept mixing and it came together after a few minutes
Jan
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
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
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
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
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
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
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
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
Can I substitute the 1/2 cup of whey protein for some unsweetened cocoa powder? If so, how much?
Lisa MarcAurele
It should work out if you want to add some chocolate flavor.
Toni
Can I use liquid stevia in this recipe instead of stevia powder as I only have liquid?
Lisa
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
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
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
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
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
I use my immersion blender/stick blender to mix the ingredients together, and it always works like a charm. 😉
Lisa
I have an immersion blender, but haven't tried it with this recipe. I'll give it a try.