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.
(77 votes, average: 3.70 out of 5)
Loading...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
- Line a 9x5 inch loaf pan with parchment paper.
- 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.
- 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.
- 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.
- Press the mixture evenly into the prepared loaf pan and refrigerate until set, at least 1 hour.
- Remove the parchment paper by the edges and cut the fudge into small squares.
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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Made it with crushed salted peanuts on top and it balanced out the sweetness
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!
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 »
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.
where would you get peanut flour , and could you use anything else ?
I bought my peanut flour from Amazon, but you could try using PB2 (powdered peanut butter). I think it is basically the same thing. I have seen it at Walmart. My husband and I LOVE this recipe. I just made a batch and rolled it into balls. It’s in the freezer now. I plan on dipping them in melted SF chocolate to make guilt free “Buckeyes”. :)
The PB2 has sugar in it. I would not use it myself as a substitute.
My mother and I made this recipe this evening and I must tell you when we tasted it we embarrassed and were in tears. For so long I have missed my mother’s fudge since we are both diabetic now. You have given us back so many memories. I am going back out tomorrow to buy more Swerve so we can share for the holidays. Thank you so much !!!
Can i use liquid stevia instead of powderer erythritol?
can you use other flour like coconut or almond?
Did you hand beat in the powdered sweetener, or use an electric hand mixer?
Tried to make this tonight, at the very end before placing in the dish the butter separated out of mixture like magic.
How can I prevent this?