Low Carb Peanut Butter Fudge

This is a guest post from Dawn Farias. She is going to be sharing her favorite low carb dishes with us in a new monthly series.

This recipe is a very useful one, I think, for low carbers. Caution!! Do not combine this recipe with your regular diet if you are not low carbing. It’s very high in fat! Enjoy!

What you’ll need:

  • 1 (8 oz.) package cream cheese, softened
  • 1 cup smooth peanut butter
  • 1 cup butter, softened
  • 1/2 c. powdered artificial sweetener
  • 1/2 tsp. vanilla

In a microwaveable-safe bowl, heat the cream cheese, peanut butter and butter until the butter is melted.  Whisk this mixture well.  Blend in the artificial sweetener and vanilla.  Pour the fudge mixture into an 8×8 or 9×9 inch pan, smooth the top, cover and refrigerate until firm.

Slice into one inch squares and store in the refrigerator.

Dawn Farias knows a lot about low carb diets. Her son’s epilepsy was controlled for 3 1/2 years by using a Modified Atkins Diet. He’s now off the diet and his seizures are gone! You can find more from Dawn online at her digiscrap and blog design site, Dawn by Design.

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  1. Yum! LOVE peanut butter and this sounds wonderful, thanks!

  2. Mine seems overly oily …. maybe there should be 1 stick of butter and not 1 cup which is 2 sticks of butter ?

  3. … OK, perhaps I’m just missing them – but where are the nutritional values> A “low carb” title does not mean a whole lot these days…

    • Anonymous Dave says:

      I thought the same but these ingredients are all generally accepted as low carb choices. It might seem that there are a lot of carbohydrates in the overall mixture but don’t forget you wont be eating all of the fudge in one sitting

      • Christina says:

        Essentially it’s a peanut butter fat bomb, the calories/carbs/fats are about the same if you portion it out about the same. very yummy.

  4. I halved the butter and added a couple tablespoons of semi sweet chocolate chips and it really came together quite nicely. Only 2g net carbs for about a 2.5″ cube.

  5. Thanks for this recipe! I’ve been doing a virtually no sugar diet, and this so hit the spot! I chopped some super dark chocolate and cut the sugar substitute in half. So good!

  6. Merlijo says:

    The recipe is by a Dawn Farias. I tried clicking her link but it seems she’s discontinued her blog. I’m interested in her testimoney.

  7. I just threw this together and halved the butter using only 1/2 cup as one of the reviews mentioned. However it still seems oily putting it into the fridge. Never made fudge before or anything like this so it might be normal? Will find out in the morning!

  8. for the people saying it’s oily, it could be due to the specific peanut butter that you’re using. a lot of the better peanut butters separate and need to be stirred right before using. I wouldn’t be surprised if they separate even after making the fudge. a low quality peanut butter (jif, peter pan, etc.) would likely prevent that from happening.

  9. My cream cheese curdled!!

  10. Rhonda Neal says:

    Instead of peanut butter I used Jif Peanut Powder with the water, a few drops of sweetener and a dash of salt. Mine came out much flatter than shown and I store mine on the freezer. It’s a great, one bite treat with hardly any carbs per piece. Yum!

  11. Anonymous says:

    I never knew the was powdered artificial sweetener. Where would you buy this, in a regular grocery store?
    I dont think I have ever seen it before or of it before I saw this recipe.


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