Low Carb Cream Cheese Peanut Butter Fudge is a decadent treat that satisfies your sweet cravings without derailing your healthy eating goals. This simple recipe delivers a rich, creamy, and intensely satisfying flavor profile that’s surprisingly easy to whip up, making it a perfect go-to for those moments when only something sweet will do.
Key Ingredients for Low Carb Cream Cheese Peanut Butter Fudge
To create this delicious and keto-friendly treat, you will need the following:
- 8 ounces of full-fat cream cheese, softened to room temperature
- 1/2 cup of natural, unsweetened peanut butter (ensure it’s stir-free and doesn’t contain added sugars or oils beyond peanuts)
- 1/4 cup of granulated erythritol or your preferred keto-friendly sweetener (adjust to your sweetness preference)
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt (optional, enhances the peanut butter flavor)
- 2 tablespoons of unsweetened almond milk or heavy cream (optional, for a smoother consistency)
- Optional toppings: chopped sugar-free chocolate chips, crushed peanuts, or a drizzle of melted sugar-free chocolate
How to Make Low Carb Cream Cheese Peanut Butter Fudge
This Low Carb Cream Cheese Peanut Butter Fudge recipe is designed for ultimate ease and flavor payoff, making it a delightfully satisfying dessert. In just about 15 minutes of active preparation, you’ll achieve a luxuriously creamy texture and an explosion of rich peanut butter and cream cheese goodness that will leave you wanting more. It’s the perfect way to indulge your sweet tooth without the carb load.
Step-by-Step Instructions
- Prepare Your Pan: Line an 8×8 inch baking pan or a loaf pan with parchment paper, leaving some overhang on the sides. This will make it incredibly easy to lift the fudge out once it’s set.
- Soften the Cream Cheese: Ensure your cream cheese is completely softened to room temperature. This is crucial for achieving a smooth, lump-free consistency. You can leave it out on the counter for about an hour or gently warm it in the microwave for 15-20 second intervals, being careful not to melt it.
- Whip the Cream Cheese: In a medium-sized mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is light and fluffy. This should take about 1-2 minutes.
- Add Peanut Butter and Sweetener: Add the natural peanut butter, granulated erythritol (or your chosen keto sweetener), vanilla extract, and salt (if using) to the bowl with the cream cheese.
- Combine Until Smooth: Continue to beat with the electric mixer on low speed until the ingredients are thoroughly combined and the mixture is smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Adjust Consistency (Optional): If you prefer a slightly softer fudge, you can gradually add the unsweetened almond milk or heavy cream, 1 tablespoon at a time, beating until you reach your desired consistency. Be careful not to add too much liquid, or the fudge may not set properly.
- Pour and Spread: Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly into an even layer.
- Add Toppings (Optional): If you’re using toppings, sprinkle them evenly over the surface of the fudge. Gently press them down into the mixture with your spatula or fingertips to ensure they adhere.
- Chill to Set: Cover the pan with plastic wrap or foil and place it in the refrigerator for at least 2-3 hours, or until the fudge is firm and set. For a quicker set, you can place it in the freezer for about an hour.
- Cut and Serve: Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into small, bite-sized squares.
Why You’ll Love This Low Carb Cream Cheese Peanut Butter Fudge
You’ll fall head over heels for this Low Carb Cream Cheese Peanut Butter Fudge because it delivers an unbelievably rich and satisfying dessert experience that fits seamlessly into a low-carb or ketogenic lifestyle. The decadent blend of creamy cream cheese and nutty peanut butter creates a luscious texture and a flavor combination that’s both comforting and irresistibly delicious, far surpassing any store-bought low-carb candy. Plus, making this fudge at home is incredibly cost-effective, allowing you to enjoy a gourmet-tasting treat without the premium price tag of specialty keto products.
Imagine indulging in a square of this melt-in-your-mouth fudge after a long day, knowing you’re treating yourself without the guilt. The simplicity of the ingredients, combined with the luxurious mouthfeel, makes it feel like a true indulgence, much like a traditional, sugar-laden fudge but without the carb overload. So go ahead, gather your ingredients and experience the magic of homemade, guilt-free chocolatey peanut butter bliss for yourself.
Storing and Reheating Tips
This delicious Low Carb Cream Cheese Peanut Butter Fudge can be stored for optimal freshness in a few simple ways.
- Refrigeration: Store the cut fudge in an airtight container in the refrigerator for up to 1 week. The cold will help it maintain its firm texture.
- Freezing: For longer storage, wrap individual pieces of fudge tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before enjoying.
- Reheating: This fudge is best served chilled or at room temperature and does not require reheating. If it becomes too firm from refrigeration, simply let it sit at room temperature for about 10-15 minutes before serving.
Final Thoughts
This Low Carb Cream Cheese Peanut Butter Fudge is a testament to how satisfying and delicious keto treats can be. Give this simple recipe a try and discover your new favorite guilt-free indulgence!
Low Carb Cream Cheese Peanut Butter Fudge
Ingredients
Equipment
Method
- Line an 8×8 inch baking pan or a loaf pan with parchment paper, leaving some overhang on the sides. This will make it incredibly easy to lift the fudge out once it’s set.
- Ensure your cream cheese is completely softened to room temperature. This is crucial for achieving a smooth, lump-free consistency. You can leave it out on the counter for about an hour or gently warm it in the microwave for 15-20 second intervals, being careful not to melt it.
- In a medium-sized mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is light and fluffy. This should take about 1-2 minutes.
- Add the natural peanut butter, granulated erythritol (or your chosen keto sweetener), vanilla extract, and salt (if using) to the bowl with the cream cheese.8 ounces full-fat cream cheese, softened to room temperature, 1/2 cup natural, unsweetened peanut butter, 1/4 cup granulated erythritol or your preferred keto-friendly sweetener, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Continue to beat with the electric mixer on low speed until the ingredients are thoroughly combined and the mixture is smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- If you prefer a slightly softer fudge, you can gradually add the unsweetened almond milk or heavy cream, 1 tablespoon at a time, beating until you reach your desired consistency. Be careful not to add too much liquid, or the fudge may not set properly.2 tablespoons unsweetened almond milk or heavy cream
- Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly into an even layer.
- If you’re using toppings, sprinkle them evenly over the surface of the fudge. Gently press them down into the mixture with your spatula or fingertips to ensure they adhere.chopped sugar-free chocolate chips, crushed peanuts, drizzle of melted sugar-free chocolate
- Cover the pan with plastic wrap or foil and place it in the refrigerator for at least 2-3 hours, or until the fudge is firm and set. For a quicker set, you can place it in the freezer for about an hour.
- Once the fudge is firm, lift it out of the pan using the parchment paper overhang. Place it on a cutting board and cut it into small, bite-sized squares.