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
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
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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
How much swerve can you use instead of Splenda
Lisa says
They are 1:1 in sweetness.
Irene Chen says
It looks delicious！is there any substitute to replace whey protein? Just a question asked for whey protein allergies.
Lisa says
Any bland powder should work. I would try collagen powder (the kind that doesn’t gel up).
Nicole says
Help! 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
I’d try a little more fat (butter or cream cheese) to see if that helps.
Shauna says
Just 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
I bet coconut oil would work. They even have butter flavored coconut oil.
Christine says
how long do you let them set for in the fridge?
Lisa says
I like to let them sit over night in the refrigerator, but they should be set in only a few hours.
Belinda says
Is there anything you can use as a substitution for the whey powder?
Lisa says
You could try powdered whole milk or coconut milk. You might be able to use coconut flour too.
Tara says
I used coconut flour and it worked perfectly.
Lisa says
Good to know!
Anne says
Hi, I love this recipe!! Do you think it could work with coconut oil instead of the butter??
Lisa says
I 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
How 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
Never mind – when all else fails, read the directions, hahaha. I see that it is 10 servings now.
Lisa says
I know it’s easy to miss!
Dottie says
LOL 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
This 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
Chocolate 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!!!