Low-Carb Cream Cheese Peanut Butter Fudge

Servings: 16 squares
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: ~2 hours 10 minutes

Ingredients

• 115 g (4 oz) cream cheese, softened

• ½ cup natural peanut butter (unsweetened)

• ¼ cup butter, softened

• ½ cup powdered erythritol or monk fruit sweetener

• 1 tsp vanilla extract

• 1 pinch salt

Optional Add-Ins

• 2 tbsp sugar-free chocolate chips

• 2 tbsp chopped peanuts

• 1 tbsp cocoa powder (for chocolate flavor)

Equipment

• Mixing bowl

• Hand mixer or whisk

• Spatula

• Small square pan (8×8 inch or similar)

• Parchment paper

Step-by-Step Instructions

1. Prepare the Pan

1. Line an 8×8 inch pan with parchment paper.

2. Leave some paper hanging over the edges so the fudge can be lifted out easily.

2. Beat the Cream Cheese and Butter

1. In a mixing bowl combine:

   • softened cream cheese

   • softened butter

2. Beat with a hand mixer for 2–3 minutes until the mixture becomes smooth and fluffy.

3. Add Peanut Butter

1. Add the peanut butter to the bowl.

2. Beat again for 1–2 minutes until fully combined.

The mixture should become thick and creamy.

4. Add Sweetener and Flavoring

1. Add:

   • powdered sweetener

   • vanilla extract

   • salt

2. Mix on low speed first to avoid powder flying out.

3. Increase speed and mix for 2 minutes until smooth.

5. Add Optional Ingredients

If using add-ins, gently fold them in with a spatula:

• chocolate chips

• chopped peanuts

• cocoa powder

6. Transfer to Pan

1. Spread the fudge mixture evenly in the prepared pan.

2. Smooth the top using a spatula.

7. Chill the Fudge

1. Place the pan in the refrigerator for at least 2 hours.

2. The fudge should become firm enough to slice.

For faster results, refrigerate 45–60 minutes in the freezer.

8. Slice and Serve

1. Lift the fudge out using the parchment paper.

2. Cut into 16 small squares.

Storage

• Refrigerator: up to 1 week in an airtight container

• Freezer: up to 2 months

• Serve chilled for the best texture.

Approximate Nutrition (per square)

• Calories: ~120

• Net carbs: ~2 g

• Fat: ~11 g

• Protein: ~3 g