- Servings: 16 squares
- Total Time: 10 minutes (plus 2 hours chill time)
- Difficulty: Easy
- Calories per Serving: 145 kcal
- Macros: Protein: 4g / Net Carbs: 2g / Fat: 13g / Fiber: 1g
When you are following a low carb or keto lifestyle, finding a dessert that actually satisfies a deep candy craving can be a challenge. This Low Carb Cream Cheese Peanut Butter Fudge is the ultimate solution. It combines the tangy richness of cream cheese with the salty-sweet perfection of peanut butter to create a melt-in-your-mouth treat that feels like a total “cheat meal” without the sugar crash.
This recipe is perfect for those who need a high-fat, macro-friendly snack to hit their daily goals or anyone looking for a clean-eating alternative to traditional fudge. By skipping the condensed milk and powdered sugar found in standard recipes, we’ve created a nutrient-dense dessert that keeps you in ketosis while feeling incredibly indulgent.
The best part? This is a “no-bake” wonder. In just a few minutes of prep, you’ll have a batch of fudge ready for the freezer. It’s the perfect quick fix for your sweet tooth—wholesome, low-carb, and absolutely addictive.
Look at the Recipe
- Sensory Appeal: A silky, velvet-smooth texture that stays firm yet melts the moment it hits your tongue.
- Flavor Highlight: A rich marriage of roasted peanut butter and creamy cheesecake-like undertones.
- Key Diet Benefit: Ultra-low in net carbs and high in healthy fats, making it a perfect keto fat bomb.
Ingredients Needed
The Base
- 1 cup creamy natural peanut butter (no sugar added)
- 8 oz full-fat cream cheese, softened to room temperature
- ½ cup unsalted butter, softened
- 1 tsp pure vanilla extract
The Sweetener & Spice
- ¾ cup powdered erythritol or monk fruit sweetener
- ¼ tsp sea salt (omit if your peanut butter is salted)
How to Make Our Low Carb Cream Cheese Peanut Butter Fudge
- Prep the Pan: Line an 8×8 inch baking dish with parchment paper, leaving a little overhang on the sides for easy removal.
- Cream the Fats: In a large mixing bowl, beat the softened cream cheese, butter, and peanut butter together using a hand mixer. Mix on medium speed until the consistency is completely smooth and no lumps remain.
- Sweeten the Mix: Add the vanilla extract and sea salt. Gradually sift in the powdered sweetener while continuing to mix at a low speed. Using powdered sweetener is vital here to ensure the fudge isn’t “gritty.”
- Set the Fudge: Spread the mixture evenly into your prepared dish. Use a spatula to smooth the top until it is level.
- Chill Out: Place the dish in the freezer for at least 2 hours, or the refrigerator for 4 hours, until firm.
- Slice and Serve: Once set, lift the parchment paper out of the pan. Cut into 16 even squares and enjoy immediately.
Storage & Serving Suggestions
Storing: Because of the high fat and cream cheese content, this fudge is best kept in the refrigerator in an airtight container for up to 1 week.
Freezing: This fudge freezes beautifully! Store squares in a freezer-safe bag for up to 3 months. Many people actually prefer the texture straight from the freezer.
Serving Pairings: Enjoy a square alongside a cup of black coffee or unsweetened almond milk for a perfect mid-afternoon macro-friendly snack.
Tips & FAQs
Why is my fudge grainy? This usually happens if you use granulated sweetener instead of powdered. To fix this next time, you can pulse your granulated sweetener in a high-speed blender for 30 seconds to create your own “sugar-free” powdered sugar.
Can I use almond butter instead? Yes! You can swap the peanut butter for almond butter or sunflower seed butter at a 1:1 ratio. Note that this will slightly change the flavor and macro profile.
Is this Weight Watchers friendly? While it is very low carb, it is high in healthy fats. For those on WW, keep portions to one small square to manage the point count effectively.
Do I have to use a mixer? While you can mix by hand, an electric mixer is highly recommended to get the cream cheese perfectly aerated and smooth.
