Low Carb Peanut Butter Fudge

Sweet and creamy fudge bursting with peanut butter flavor. With only few ingredients, this recipe will get you out of the kitchen and spending time with your family!


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!




36 pieces


1/2 cup butter

1/2 cup whipping cream

1 cup creamy Natural No Sugar Added 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 9×5 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: Make sure your peanut butter is all natural and has just one ingredient – peanuts! Regular peanut butter does have added sugar, soy, salt etc.


18 servings (36 pieces)

Nutrition Per Piece:

Cholesterol: 11mg

Food energy: 80 kcal

Total fat: 7g

Calories from fat: 62

Carbohydrate: 1.7g

Protein per serving: 1.4g

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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