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Low Carb Cream Cheese Peanut Butter Fudge

Low Carb Cream Cheese Peanut Butter Fudge

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.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 3 hours
Total Time 3 hours
Servings: 24 squares
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces full-fat cream cheese, softened to room temperature
  • 1/2 cup natural, unsweetened peanut butter (ensure it’s stir-free and doesn’t contain added sugars or oils beyond peanuts)
  • 1/4 cup granulated erythritol or your preferred keto-friendly sweetener (adjust to your sweetness preference)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (optional, enhances the peanut butter flavor)
  • 2 tablespoons unsweetened almond milk or heavy cream (optional, for a smoother consistency)
Optional toppings
  • chopped sugar-free chocolate chips
  • crushed peanuts
  • drizzle of melted sugar-free chocolate

Equipment

  • 8x8 inch baking pan or loaf pan
  • Parchment paper
  • Electric mixer
  • Medium-sized mixing bowl
  • Spatula
  • Plastic wrap or foil
  • Cutting Board

Method
 

  1. Line an 8x8 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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
  7. Pour the fudge mixture into the prepared baking pan. Use a spatula to spread it evenly into an even layer.
  8. 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
  9. 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.
  10. 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.

Notes

Store cut fudge in an airtight container in the refrigerator for up to 1 week. Freeze for up to 3 months. Thaw overnight in refrigerator before enjoying. Best served chilled or at room temperature.