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.
can find the printable version…been clicking everywhere….why isn’t the recipe at the end so you can print?????????????
Click the link right above the big picture. That’s why it’s in large font.
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.
Why not just enjoy what I offer you for free? 🙂
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!!!!!
😂. Exactly
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!!!
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.
Looks delicious! Definitely need to try it myself!
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!
What brand of peanut butter did you use?
Justin’s
wondering the same thing on the brand of peanut butter. would it be possible to use almond butter instead?
Thanks
It should, as long as it’s the kind that isn’t too runny.
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.
Oh yum!!! I got to get me some peanut flour. Thank you!
Thank you a million times…I think you just saved my life.
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.
Hmmm, I don’t currently have peanut flour. Could I use peanut powder maybe combined with some almond flour?
The peanut powder is essentially the same thing, I believe.
That will be great! Trying it today.
I bet you could also use vanilla or peanut butter flavored protein powder. (Quest has a peanut butter flavor.)
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.
I am working on the chocolate one!
YAY!!!! Thank you for this!
My son and I made it because he loves PB. We also added a chocolate ganache for fun. Really good! Thanks!
Yay!
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!
Yay, so glad you like it!
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!
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.
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?
Sounds like your heat was too high for a bit. Did you add peanut flour? That usually brings it back together.