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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!
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
Recipe Video (Click on Image to Play)
Ingredients
- 8 ounces cream cheese
- 1 cup butter
- 1 cup unsweetened peanut butter add 1/4 tsp salt if unsalted
- 1 teaspoon vanilla extract
- 1 cup Sukrin Melis or Swerve Confectioners
- 1 teaspoon stevia concentrated powder
- 1/2 cup unflavored whey protein 80 g (see notes)
Instructions
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
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.
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.
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.
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.