Want real old fashioned peanut butter fudge on your low carb diet? This is the recipe for you! Sweet and creamy and oh so fudgy. Perfect for your healthy sugar-free and keto lifestyle.
I am about to voice a very strong opinion and it may not be a popular one. I apologize in advance if I offend but it simply needs to be said. If you disagree with me, I am okay with that. We may need to go our separate ways, though. I feel that strongly about the subject and I am willing to lose some friends over it. Are you ready? Hang on tight, because sparks are going to fly!
Cream cheese ain’t got no business being in my fudge!
There, I said it. Like it or lump it, I don’t care. Just don’t try to pass off your cream cheese concoctions as fudge, please. It might be some sort of delicious confection on its own but it’s not fudge and I am not fooled. Don’t you remember your pre-low carb days when you walked into a fudge shop and watched them paddling the mixture, spreading it out on marble slabs and folding it over and over again until it began to hold together? Did you see any cream cheese in there? Nope, me neither. Because it doesn’t belong.
When I started low carb, back in the day, I did try my hand at this cream cheese fudge stuff. And while it was okay, it never really suited my palate. It wasn’t fudgy enough and it had a distinct tangy cream cheese (or cheesecake) taste. While I love cheesecake in and of itself, it’s not the same thing as fudge and nor should it be. Real fudge comes from boiling milk and a lot of sugar together until it reaches the “soft ball” stage. That’s tough to do with low carb ingredients, in part because low carb sweeteners don’t behave the same way as sugar. So people add in things like cream cheese to give it the proper consistency and structure. But it just doesn’t taste the same.
I spent some time researching traditional peanut butter fudge recipes to come up with keto version. This gorgeous peanut butter fudge from Julie Blanner ended up being my guide, as it contained no corn syrup. I replaced the milk with whipping cream and I cut WAY back on the sweetener (because 5 cups of sweetener? Too expensive and WAY too sweet for me). And I had something that was just about the right consistency but maybe a little too soft. So I “fudged” it (pun absolutely intended) and added just a little peanut flour to help stiffen it up.
The end result? The most delicious low carb keto peanut butter fudge you will ever have. No cream cheese anywhere in sight. The end.
Please see my low carb Peanut Butter Fudge Recipe on A Sweet Life.
Louise says
can find the printable version…been clicking everywhere….why isn’t the recipe at the end so you can print?????????????
Carolyn says
Click the link right above the big picture. That’s why it’s in large font.
Jean says
Why not just insert the recipe instead of a link? And why does everybody feel the need to write a book every time they share a recipe? Everybody just scrolls through it to the recipe.
Carolyn says
Why not just enjoy what I offer you for free? 🙂
Janet says
I really enjoy your posts. I have learned so much from reading them…and I am so grateful for all of the recipes you provide. They have helped me keep on track with my diabetes. I would never have been able to get off my meds without you!!!! There are so many of us who appreciate all that you do! Thank you so much!!!!!
Dawn says
?. Exactly
Bonita says
I found your post very entertaining.keep on posting!
Mandy says
I think I love you. I mean, you have great recipes…but you make me laugh and it’s fantastic that you’re so real. Thank you!
Carolyn says
🙂 Thanks so much. Glad I could give you a giggle.
Pinky says
Why must you complain? Don’t like it, create your own damn blog.
Heather says
It’s called a BLOG. And is FREE. You can just as easily go right to the recipe, also, instead of complaining about it. I, for one, am very grateful for everything that is offered on this blog.
Becca C says
Jean, in all honesty, I get what you’re saying — BUT!!! 1, I enjoy reading the stories behind the recipes, and 2, if the recipe is her’s she has the right to put it where she wants… as well as set up her page as she wants.
I personally don’t like all the ads, but knowing they have them, so they can offer us FREE recipes… I’ll deal with them…
AND NOT COMPLAIN.
If you really don’t like the recipe site format… don’t visit any more. You can block addresses so you don’t go to them and get frustrated.
As for recipe creator — I’m going to go looking for your recipe. I typically hate fudge because it’s got marshmallows in it, which gives it a weird flavor and sometimes a weird texture. Sigh. That’s the type of fudge I grew up on… chewy, but not a solid break when breaking it apart… but thankfully, have a couple stores close by that make fudge correctly, and I get my fix that way. Haha.
Angela Meissner says
Thank you SO much. Cream cheese in fudge is horrible (did I say that out loud…oops). I have been waiting for a recipe like this. You are wonderful!!!
Toni Pierce says
I am SO happy to see a fudge recipe that doesn’t include cream cheese! Those recipes do NOT taste like fudge to me. I’m going to make this today! Looks awesome.
Julie Blanner says
Looks delicious! Definitely need to try it myself!
Carrie says
Yes!!! I tried a batch of fudge with cream cheese in it and threw it out! Coincidentally, here to for, the best recipe I have for peanut butter fudge is the middle layer of peanut butter from one of your other recipes. My whole family loves it. I can’t wait to try this one!
Kapu says
What brand of peanut butter did you use?
Carolyn says
Justin’s
patricia says
wondering the same thing on the brand of peanut butter. would it be possible to use almond butter instead?
Thanks
Carolyn says
It should, as long as it’s the kind that isn’t too runny.
Tracy says
I so agree with you. I tried a cream cheese fudge recipe and while it tasted ok I also did not like the consistency or the weird tangyness of it. I have passed up all recipes for any kind of fudge with cream cheese. I can’t wait to try this. Peanut butter is a passion of mine and I’m sure this will be delicious.
Pam says
Oh yum!!! I got to get me some peanut flour. Thank you!
Cindy Maddux says
Thank you a million times…I think you just saved my life.
Lori Kaumans says
Hahaha! I LOVE this comment: “Cream cheese ain’t got no business being in my fudge!” Amen, sister! Amen! Can’t wait to try this recipe.
Sarah G says
Hmmm, I don’t currently have peanut flour. Could I use peanut powder maybe combined with some almond flour?
Carolyn says
The peanut powder is essentially the same thing, I believe.
Sarah G says
That will be great! Trying it today.
Tanya P. says
I bet you could also use vanilla or peanut butter flavored protein powder. (Quest has a peanut butter flavor.)
Toni Pierce says
I made this recipe yesterday. It’s awesome!! Finally I have a peanut butter fudge recipe that actually tastes like fudge! Now I need to do a chocolate fudge.
Carolyn says
I am working on the chocolate one!
Jenny says
YAY!!!! Thank you for this!
Sarah G says
My son and I made it because he loves PB. We also added a chocolate ganache for fun. Really good! Thanks!
Carolyn says
Yay!
lisa says
I tried this last night to serve to guests……WOW! So good. No signs of low carb or Keto or fake sweeteners! I had peanut flour from Trader Joes that I bought awhile ago. It was super easy to make too!
Carolyn says
Yay, so glad you like it!
Lisa says
Really loving this recipe – made a batch a week ago and it’s juuuuust reaching the end.
I wonder if you can incorporate cocoa powder for a peanut-butter-chocolate-swirl variation!
Carolyn says
Sure! I would take maybe 1/3 of the mix to make it. And I’d do the cocoa powder instead of the peanut flour so it’s not too dry and crumbly.
Grant says
Made this tonight but something went bust.
The butter separated out at the end before I could get it into pan.
What did I do wrong?
Carolyn says
Sounds like your heat was too high for a bit. Did you add peanut flour? That usually brings it back together.
Lisa Nuest says
Does peanut butter flour cause blood sugar spikes? Could I use coconut flour instead?
Carolyn says
No, it doesn’t. No, coconut flour would not work here.
Vicki Stroud says
You have snippy comments about people posting recipes with cream cheese in them and passing them off as fudge. Last time I made any of my fudge recipes, not one of them called for ANY sort of flour. So, I would say this is actually a recipe for some sort of peanut butter brownie.
Carolyn says
http://allrecipes.com/recipe/19160/worlds-best-peanut-butter-fudge/ Flour in this peanut butter fudge. 🙂
Cream cheese doesn’t belong in fudge because it gives it a particular tanginess that takes away from the real flavour. The peanut flour (which, may I point out, is simply ground peanuts and hence…really just like peanut butter?) does not change the flavour profile.
However, you do what you gotta do. I am happy with what I do and with what I say.
Melissa says
Do you think using coconut oil instead of peanut butter powder would set up fine, in the fridge? Would that make it more fat bomb inspired versus a fudge?
Carolyn says
Possibly. I think if you want to keep it in the fridge, the consistency matters less.
Melanie says
This sounds MARVELOUS DARLIN ! Cant wait to try it ! Thanks for all you do. I have your first book and have pre-ordered the 2nd one. YEAH ME !!!
Amy Hendrickson says
Is there any chance this could work with almond, cashew or coconut milk instead of heavy whipping cream. I am not 100% dairy free as I use a little butter but I try my best to avoid all other dairy to feel my best. Thank you.
Carolyn says
Full fat coconut milk will work but the others won’t have a high enough fat content to make it set. Even with coconut milk, it may be a little thin but you can thicken it with some cocoa powder.
kayla says
can you use an alternate sweetner? i can not find swerve anywhere.
Carolyn says
Where do you live and what can you find?
Pramita says
I live in a country that has difficulties in finding proper low carb ingredients, so finding peanut flour is like trying to find a needle in a haystack :p
Do you think almond flour can substitute? Or maybe best if i just skip it? Thanks in advance 🙂
Carolyn says
Almond flour isn’t as fine as peanut flour. You might be able to skip it but it won’t set quite as well so be prepared to keep it in the fridge at all times.