Protein powder makes this easy sugar free peanut butter fudge a filling treat. It’s a great low carb snack to take along to curb your hunger between meals.
While on vacation last week, we drove by a lot of small candy stores advertising fudge. I knew that I was going to have to make a batch of low carb fudge when I got home.
Searching the internet, there were only a few low carb peanut butter fudge recipes that looked promising. I found an easy sugar free peanut butter fudge recipe at Low Carb Friends.
It got great reviews in the recipe forum. So, I decided to give it a try. I used sucralose as the sweetener, but I’d probably use a stevia blend next time.
I’m moving towards more natural sweeteners. Using a combination of sweeteners in low carb treats also gives a much better flavor.
This is such an easy sugar free peanut butter fudge recipe to make. It has a nice texture and isn’t overly sweet.
I chose to use the liquid sweetener to save carbs. Each serving has about 4 grams of carbs if you use the liquid versus powdered version of sucralose.
UPDATE: A new version of this sugar free fudge recipe is available for those who like peanut butter cups. I added a layer of chocolate to the top of the fudge and it tastes just like a Reese’s Peanut Butter Cup.
Click here to check out my low carb peanut butter cup squares recipe.
Easy Sugar Free Peanut Butter Fudge Recipe
Protein Packed Peanut Butter Fudge
Ingredients
- 1/2 cup butter
- 1/2 cup natural peanut butter
- 2 ounces cream cheese , softened
- 1 cup granular Splenda or equivalent liquid sucralose
- 2/3 cup low carb whey protein powder , vanilla flavor
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Melt the butter and peanut butter together in the microwave for about a minute; whisk well.
- Whisk in the cream cheese until well blended and smooth.
- Add the Splenda and the protein powder and mix well.
- Line a 7 x 5 inch baking dish or 8 x 4 inch loaf pan with wax paper.
- Spread the fudge mixture in the pan and chill until set.
- Cut into 10 squares.
- Store in the refrigerator or freeze.
Notes
Nutrition
Additional Info
- Net Carbs 2g
- % Carbs: 4%
- % Protein: 14.1%
- % Fat: 81.8%
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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.
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Tamara says
February 15, 2018 at 8:37 amHow much swerve can you use instead of Splenda
Lisa says
February 15, 2018 at 9:34 amThey are 1:1 in sweetness.
Irene Chen says
October 13, 2017 at 4:58 pmIt looks delicious！is there any substitute to replace whey protein? Just a question asked for whey protein allergies.
Lisa says
October 14, 2017 at 4:47 amAny bland powder should work. I would try collagen powder (the kind that doesn’t gel up).
Nicole says
June 5, 2017 at 11:04 pmHelp! My fudge came out with a protein powdery texture and taste. Is there something i can add to it to save it? More cream cheese or butter? Thanks in advance!
Lisa says
June 6, 2017 at 6:36 amI’d try a little more fat (butter or cream cheese) to see if that helps.
Shauna says
March 16, 2017 at 12:41 pmJust made this recipe today! Super easy to make, and a much needed allowed sweet. Was diagnosed with gestational diabetes recently, so definitely an awesome, protein packed snack!
I’m curious on how the coconut oil worked? The butter is tasty, but I found that it almost saturated the mix. Was literally pouring some of it out of my “dough” at the end. Still tasty! May cut out some of the excess butter, or try coconut oil instead!
Yum!
Lisa says
March 16, 2017 at 3:35 pmI bet coconut oil would work. They even have butter flavored coconut oil.
Christine says
February 15, 2017 at 4:34 pmhow long do you let them set for in the fridge?
Lisa says
February 15, 2017 at 7:32 pmI like to let them sit over night in the refrigerator, but they should be set in only a few hours.
Belinda says
August 18, 2016 at 9:15 amIs there anything you can use as a substitution for the whey powder?
Lisa says
August 18, 2016 at 3:49 pmYou could try powdered whole milk or coconut milk. You might be able to use coconut flour too.
Tara says
May 11, 2017 at 11:47 pmI used coconut flour and it worked perfectly.
Lisa says
May 12, 2017 at 5:24 amGood to know!
Anne says
April 24, 2016 at 1:38 pmHi, I love this recipe!! Do you think it could work with coconut oil instead of the butter??
Lisa says
April 25, 2016 at 5:03 amI think it’s worth a try. Coconut oil does get harder than butter so it will change the texture. The flavor may change a little, but the peanut butter is pretty strong.
Michelle says
April 18, 2016 at 9:20 pmHow many servings? I thinking the whole pan doesn’t count as 1 serving, lol. (I could probably eat the whole pan of it though!)
Michelle says
April 18, 2016 at 9:21 pmNever mind – when all else fails, read the directions, hahaha. I see that it is 10 servings now.
Lisa says
April 19, 2016 at 6:09 amI know it’s easy to miss!
Dottie says
July 10, 2016 at 7:35 amLOL Michelle, you’re a riot!!! My husband said the same thing. He’s patiently waiting for me to make this for him. My granddaughter is going to be in seventh heaven. Thanks Lisa!!
Jolene says
January 4, 2016 at 8:32 pmThis is the second time I’ve made these in two days. My kids and I love ’em!! I add some Lily’s chocolate chips, too, and divide the dough in mini muffin papers. YUM!!
Lisa says
January 5, 2016 at 5:20 amChocolate is the perfect addition. A layer of chocolate on top is also good. I actually used this fudge recipe as the base for my “peanut butter cup” bars recipe. Glad you and your kids enjoyed them so much!!!