Low Carb Peanut Butter Fudge

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This rich and creamy low carb peanut butter fudge tastes just like the kind Grandma used to make. Except Grandma wasn’t on a low carb diet and hers would send your blood sugars soaring. Sorry, Grandma, there’s a new fudge in town. 

(92 votes, average: 3.66 out of 5)
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Low Carb Peanut Butter Fudge

Ingredients

  • 1/2 cup butter
  • 1/2 cup whipping cream
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1 1/2 cup powdered Swerve Sweetener (or other powdered erythritol)
  • 1/4 cup peanut flour

Instructions

  1. Line a 9x5 inch loaf pan with parchment paper.
  2. In a medium saucepan over medium heat, bring the butter and cream to a boil. Boil 2 minutes. Remove from heat and add the peanut butter and vanilla extract.
  3. Transfer to a large bowl. Beat in the powdered sweetener 1/2 cup at a time. The mixture will begin to separate and become clumpy, that’s okay.
  4. Use a rubber spatula to “paddle" the mixture together again, pressing it into the bowl and lifting, pressing and lifting. Sift the peanut flour over and continue to paddle until well combined. It should have the consistency of dough and not be liquid at all.
  5. Press the mixture evenly into the prepared loaf pan and refrigerate until set, at least 1 hour.
  6. Remove the parchment paper by the edges and cut the fudge into small squares.

Yield: 36 pieces, 18 servings

Cholesterol: 22mg

Food energy: 162 kcal

Total fat: 14.12g

Calories from fat: 127

Carbohydrate: 3.68g

Protein per serving: 3.65g

Total dietary fiber: 0.85g

Notes

Please note that erythritol contains carbs but studies show that for most people, those carbs don’t affect blood sugar. If you need to count the total carbs, please add 20g erythritol.

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holli
holli
9 months ago

Hi, what is meant by paddle the fudge, can I use a blender or do I mix it by hand with a wisk or spoon? Thanks!

Lynette
Lynette
9 months ago

this is soooo delicious!!! Carolyn has another winner here.. I make my own peanut butter with just peanuts… this is so easy to make and so delicious… thank you so much Carolyn for making this peanut butter fudge.

TediR
TediR
11 months ago

EASY & DELICIOUS THANKS TO CAROLYN’S ENDLESS TME & EFFORT~ Carolyn has another winner here! We ? this one! Used a “natural” peanut ? butter, that tends to separate. We just made sure to give it a really good stir in order to mix in it’s oils well before adding to the recipe. Had absolutely no problems with the recipe. And, Carolyn, we can’t tell you how much we appreciate this as “real fudge” and not a cream cheese confection.

Patti Schwabe
Patti Schwabe
11 months ago

Thank you for this recipe! Wanted to make it last night and decided to use Pyure. Since I like my candy less sweet, I used 1/2 c Pyure for a DOUBLE batch! Also added the Pyure to Butter and Cream and boiled for 5 min (to 220 on candy thermometer). My reasoning was: to dissolve the granulated sweetener. Removed from heat, added peanut butter and vanilla and used a portable mixer to combine. Added the peanut Flour and 1/3 c powdered Swerve (sifted together) and continued to beat for a few minutes. Then paddled it for a minute before pressing… Read more »

Kristy
Kristy
11 months ago

Can monk fruit be used instead of the other sweetener? If so how much?

Judy Toledo
Judy Toledo
1 year ago

I’ve made this recipe a few times and I love it.
I used the same process for chocolate fudge.
Instead of peanut butter, I used cashew butter and swapped out the peanut butter powder for coco powder.
Delicious!

Alex
Alex
1 year ago

Made it with crushed salted peanuts on top and it balanced out the sweetness

Christine Braniff
Christine Braniff
1 year ago

Made this recipe last night with sugar free natural peanut butter and instead of the peanut flour added 1/4 cup low carb vanilla whey protein. Turned out FABULOUS!!! My husband went crazy for it and ate 5 pieces. He usually is indifferent to the sugar free treats I’ve made for him. Loves this recipe – I think the vanilla flavored whey protein adds some great flavor and the fudge has a super creamy melt in your mouth texture. Great recipe!

Michele
Michele
1 year ago

Thanks for the post. I made this tonight. Didn’t have peanut flour so i used almond flour, which seems to work great. Didn’t change the taste, still yummy. Also was out of vanilla so I used Grove Farms Sugar Free Maple Syrup because I’d seen another peanut butter fudge recipe with that as a key ingredient. It tastes amazing and of the other PB Fudge recipes I’ve tried, this one has a better flavor and appears to be setting up much better than the other two. After reading the issues some people reported, I let the milk sit for a… Read more »

Karin Clemetson
Karin Clemetson
1 year ago

I made this tonight, used natursl peanut butter. It separated when I added the sweetener. I tried coconut flour and konjac root powder to try and absorb all the butter, it did not work. Once I tasted it, it’s way too Sweet. I think it really depends on using a name brand sugar free creamy no stir peanut butter and not natural peanut butter.

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