Low Carb Creamy Peanut Butter Fudge

One of the hardest parts of maintaining a low-carb lifestyle is doing so at restaurants, or on vacation, or both. We recently came back from a vacation in the California mountains. Aside from being an escape from our Southwestern heat, it provided new food experiences and some temptations from a carb past. We are not sure why, but it seems every vacation spot or resort has a “fudge shop.”  We usually get one-quarter of a pound, indulge, and then feel guilty.  It is why they call it “guilty pleasure.” We decided to make a creamy “low-carb” version of our favorite – peanut butter fudge!

Fudge made at home never looks like a “baker’s” fudge with the perfect swirls and edges – but it always tastes better. We now have our “non-guilty” pleasure – maybe next time we should just take our own!


The ingredients needed to make a peanut butter fudge are simple – butter, sugar, peanut butter, milk, and usually vanilla. They are also ingredients that are easy to find in your pantry. To be low-carb and high-fat, the substitutions are also simple. We use cream cheese and whipping cream to replace the milk and make it creamier. We replace the sugar with a sugar substitute. Many sugary fudge recipes do call for powdered sugar. We found an excellent sugar substitute for confectionary sugar (Sukrin Melis) that can be purchased on-line. Although a bit pricey, it makes all the difference.

We also use Isopure Unflavored Whey Protein powder as a binder. This is the same product used in our low-carb “Soul Bread” recipe. Make sure your peanut butter is all natural and has just one ingredient – peanuts! Regular peanut butter does have added sugar, soy, salt etc. There is something comforting about eating a natural product. The carbs are not all that different, but trust us, the taste really is better with natural.

The chocolate makes this treat even more decadent. We use cocoa, coconut oil, and “Swerve or Erythritol.” It is a nice finishing touch with little carb impact.

Preparation Tips

There is butter in the fudge mix, but we still advise using butter to grease your square pan before the fudge mixture is added so you do not have a crumbled mess. We also suggest using un-salted butter. It is a candy.

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The mix may surprise you as it seems like a lot of butter. After adding the peanut butter it may even separate in the sauce pan. This is normal. Especially since burner heat is used to mix the cream cheese and butter. Just remember to allow the mixture to reach room temperature before using your mixer to avoid separation. The magic comes when you add the heavy whipping cream. Heavy whipping cream and a hand mixer will turn a separated mix into a creamy peanut butter delight. Make sure you mix well until creamy and thoroughly combined.

Did you notice that there is no baking required? In fact, if your cream cheese has been sitting for a while at room temperature you can avoid the stove top and try melting the butter in your microwave before mixing. The hardest parts of our recipe are spreading the mixture evenly in your prepared pan (an offset spatula works well) and waiting for it to cool enough before cutting.The chocolate topping is optional, just drizzle it over the top once your fudge is fairly well set and return to the refrigerator to cool longer.

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Low Carb Creamy Peanut Butter Fudge – Homemade and Sugar Free

Our “guilty pleasure” has now been turned into a creamy sweet Tasty Low Carb dessert candy. Just don’t over-indulge – those carbs can add up even though each piece has less than two grams of net carbs. The problem is, stopping at one piece!

Low Carb Creamy Peanut Butter Fudge

Recipe by Joanie and Chris
5.0 from 22 votes
Course: DessertsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Net Carbs


Total time



Low Carb Creamy Peanut Butter Fudge is sugar free and only 8g of carbs! No guilt here – little carbs – and a delicious dessert treat!

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  • Peanut Butter Fudge
  • 1 cup 227 g butter melted

  • 8 ounces 227 g cream cheese room temperature

  • 1 cup 237 g peanut butter all natural

  • 1 teaspoon 1 teaspoon vanilla extract

  • 1 cup 237 g Sukrin Melis powdered sugar

  • 1 teaspoon 1 teaspoon stevia drops

  • 1/2 cup 118 g whey protein Isopure unflavored

  • 1 1/2 tablespoons 1 1/2 tablespoons heavy cream

  • Chocolate Topping
  • 1/4 cup 22 g cocoa powder unsweetened

  • 2 tablespoons 2 tablespoons coconut oil

  • 2 tablespoons 2 tablespoons Erythritol


  • Peanut Butter Fudge
  • Grease a square 9 x 9 baking dish with butter.
  • Over medium heat, melt the cream cheese and butter together, add peanut butter and stir to mix together.
  • Remove from the burner and allow to cool to room temperature – mix once in a while. Then add the vanilla, Sukrin Melis, stevia drops, and whey protein.
  • Add the heavy whipping cream and blend with a hand mixer until creamy. 
  • Pour into the greased pan and spread evenly. Chill entire pan in refrigerator until set – about 3 hours. Drizzle with chocolate sauce – refrigerate for another hour and then cut into 24 servings.
  • Chocolate Topping
  • Hand mix all ingredients together until fairly smooth then pour or drizzle over the completely set fudge.


Chef’s Notes

  • You can use your microwave to melt the butter and pour over softened cream cheese instead of using the burner heat, if you prefer. The fudge does need to be kept in the refrigerator. Adjust the sweetness with the amount of stevia drops you use.

Nutrition Facts

  • Calories: 189.5kcal
  • Carbohydrates: 3.4g
  • Protein: 5.2g
  • Fat: 18.2g
  • Saturated Fat: 9.1g
  • Cholesterol: 34.7mg
  • Sodium: 140.4mg
  • Potassium: 96.9mg
  • Fiber: 0.8g
  • Sugar: 1.7g
  • Vitamin A: 400IU
  • Calcium: 25.8mg
  • Iron: 0.9mg
Sukrin Icing – All Natural, Zero Calorie, Zero GI, Powdered 1:1 Sugar Substitute, with Erythritol and Stevia, Keto and Low Carb, Vegan, Baking, Frosting, Non GMO, 14.2oz (1 Pack)
  • Powdered Erythritol – Enjoy the aroma, sweetness, flavor, and texture of powdered sugar with zero calories per serving
  • All-Natural – Made of erythritol and less than 2% stevia. Non-GMO with no artificial flavors, additives, or preservatives

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  1. I wanted to make a combo, chocolate and peanut butter fudge. I had already made this fudge, which is amazing!

    I tinkered a bit and I’d like to share my results.

    I made the base recipe and once the butter and cream cheese was melted and blended, I removed the mixture from the heat, let it cool down slightly, and added 2 ounces of 100% Ghirardelli dark chocolate and 1/4 cup of heavy cream instead of the 1.5 tablespoons.

    All I can say is…Wow! It’s smooth, creamy and delicious, much like the main recipe.

    Thank you very much for sharing!

    • Joan and Chris

      Fantastic! You “get it.” Enjoying a recipe from our blog is the first step. Adding your own touch is taking it a step beyond. Your sharing with others makes what we do so worthwhile! We so appreciate your comment and are pleased your like our fudge. Your changes sound wonderful, and we will be trying them, to be sure. Thank you, so much . . . Joanie.

  2. This looks delicious. I love fudge, but have never made any with peanut butter before. I’ll have to give this recipe a try. Thanks for sharing!

    • Joan and Chris

      Let us know when you make it. It is one of our favorites – very creamy and easy. Thanks for the comment. Joanie

  3. I love this recipe and this blog!

    • Joan and Chris

      Thank you so much! The fudge did not last long . . . more fudge and other recipes to come! – Joanie.

  4. Wow, Its yummy. so testy food. Thank you so much for the Recipe. I will try it in my house.

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