Low-Carb Creamy Peanut Butter Fudge
Low-Carb Creamy Peanut Butter Fudge
Low carb • Sugar-free creamy peanut butter fudge — 15 minutes, sixteen squares
This is low-carb creamy peanut butter fudge, not sugar-pan candy. Natural peanut butter, butter, cream cheese, and allulose melt into a smooth slab with swirled tops, like the squares on the parchment. Fifteen minutes of work. No sugar, no candy thermometer.
Sixteen squares. Chill until firm before you cut or the edges smear.
Why you’ll love this fudge
- 3g protein per square — peanut butter
- 3g net carbs — allulose, not sugar fudge
- About 15 minutes of work, then a chill
- Swirled tops, clean cubes, like the photo
- No boxed mix, no sugar
- It cuts after a firm chill
Health notes
- Protein: Modest. These are fudge squares, not a shake.
- Lower carb than candy-aisle fudge: Natural peanut butter and allulose. Close to keto-zero at 3g net.
- Sixteen squares: Macros are per square, not the pan.
- Sugar peanut butter or powdered sugar will jump the carbs. Stay natural and allulose.
Key element — melt low, swirl the top, chill firm
A hard boil scorches peanut butter. Melt butter, cream cheese, and peanut butter on low until smooth. Stir in powdered allulose and vanilla. Spread in a parchment pan, swirl the top with a spoon, and chill until the cubes lift clean, like the photo.
Ingredients
Fudge (16 squares)
- 1 cup natural peanut butter, no sugar
- 4 Tbsp butter
- 3 oz cream cheese
- 1/2 cup powdered allulose
- 1 tsp vanilla extract
- Pinch of salt
Swaps
- Almond butter: Same 1 cup if you want a milder square.
- No cream cheese: Add 1 extra Tbsp butter. The set will be a little softer.
- Sugar peanut butter or powdered sugar: Skip them. That is how carbs jump.
Instructions
| 1 | Line. Line an 8×8 pan with parchment. |
| 2 | Melt. Melt butter, cream cheese, and peanut butter on low until smooth. Do not boil. |
| 3 | Sweeten. Take off the heat. Stir in allulose, vanilla, and salt until glossy. |
| 4 | Spread. Pour into the pan. Swirl the top with a spoon, like the photo. |
| 5 | Chill. Chill 40 minutes until firm. Cut 16 squares. One square is one serving. |
Pro tips
- Low heat. A hard boil scorches peanut butter.
- Powdered allulose. Granules stay gritty.
- Natural peanut butter only. Sugar brands jump the carbs.
- Chill until firm. Warm fudge smears when you cut.
- Keep it cold. The squares soften on a warm counter.
Nutrition
| Nutrient | Per square (1 of 16) |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Net carbohydrates | 3g |
| Total carbohydrates | 5g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 70mg |
Estimates with natural peanut butter, butter, cream cheese, and allulose. Sugar peanut butter or powdered sugar will raise carbs. This is a lower-carb fudge, close to keto-zero.
Variations
Chocolate swirl
Melt 1 oz sugar-free chocolate and marble it through the top.
Salted
Finish with a pinch of flaky salt.
Crunch
Fold in 2 Tbsp chopped roasted peanuts.
Mini
Use a silicone mini-cube tray. Count two minis as one serving.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | After chill | When the squares lift clean |
| Refrigerator | Up to 10 days | Cover. Best cold |
| Freezer | Up to 1 month | Wrap. Thaw 5 minutes |
FAQ
Test your knowledge
5 quick questions about this fudge
1. Protein per square?
2. Net carbs per square?
3. How many squares in a pan?
4. Why melt on low heat?
5. Why skip sugar peanut butter and powdered sugar?
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