One of the hardest parts of maintaining a low-carb lifestyle is doing so at restaurants, or on vacation, or both. We recently came back from a vacation in the California mountains. Aside from being an escape from our Southwestern heat, it provided new food experiences and some temptations from a carb past. We are not sure why, but it seems every vacation spot or resort has a “fudge shop.” We usually get one-quarter of a pound, indulge, and then feel guilty. It is why they call it “guilty pleasure.” We decided to make a creamy “low-carb” version of our favorite – peanut butter fudge!
Fudge made at home never looks like a “baker’s” fudge with the perfect swirls and edges – but it always tastes better. We now have our “non-guilty” pleasure – maybe next time we should just take our own!
The ingredients needed to make a peanut butter fudge are simple – butter, sugar, peanut butter, milk, and usually vanilla. They are also ingredients that are easy to find in your pantry.
To be low-carb and high-fat, the substitutions are also simple. We use cream cheese and whipping cream to replace the milk and make it creamier. We replace the sugar with a sugar substitute. Many sugary fudge recipes do call for powdered sugar. We found an excellent sugar substitute for confectionary sugar (Sukrin Melis) that can be purchased on-line. Although a bit pricey, it makes all the difference.
Make sure your peanut butter is all natural and has just one ingredient – peanuts! Regular peanut butter does have added sugar, soy, salt etc. There is something comforting about eating a natural product. The carbs are not all that different, but trust us, the taste really is better with natural.
The chocolate makes this treat even more decadent. We use cocoa, coconut oil, and “Swerve or Erythritol.” It is a nice finishing touch with little carb impact.
There is butter in the fudge mix, but we still advise using butter to grease your square pan before the fudge mixture is added so you do not have a crumbled mess. We also suggest using un-salted butter. It is a candy.
The mix may surprise you as it seems like a lot of butter. After adding the peanut butter it may even separate in the sauce pan. This is normal. Especially since burner heat is used to mix the cream cheese and butter. Just remember to allow the mixture to reach room temperature before using your mixer to avoid separation. The magic comes when you add the heavy whipping cream. Heavy whipping cream and a hand mixer will turn a separated mix into a creamy peanut butter delight. Make sure you mix well until creamy and thoroughly combined.
Did you notice that there is no baking required? In fact, if your cream cheese has been sitting for a while at room temperature you can avoid the stove top and try melting the butter in your microwave before mixing.
The hardest parts of our recipe are spreading the mixture evenly in your prepared pan (an offset spatula works well) and waiting for it to cool enough before cutting.
The chocolate topping is optional, just drizzle it over the top once your fudge is fairly well set and return to the refrigerator to cool longer.
Our “guilty pleasure” has now been turned into a creamy sweet Tasty Low Carb dessert candy. Just don’t over-indulge – those carbs can add up even though each piece has less than two grams of net carbs. The problem is, stopping at one piece!
Low Carb Creamy Peanut Butter Fudge
No guilt here - little carbs - and a delicious dessert treat!
Peanut Butter Fudge
- 1/4 cup cocoa powder unsweetened
- 2 tablespoons coconut oil
- 2 tablespoons Erythritol
Peanut Butter Fudge
Grease a square 9 x 9 baking dish with butter.
Over medium heat, melt the cream cheese and butter together, add peanut butter and stir to mix together.
Remove from the burner and allow to cool to room temperature - mix once in a while. Then add the vanilla, Sukrin Melis, stevia drops, and whey protein.
Add the heavy whipping cream and blend with a hand mixer until creamy.
Pour into the greased pan and spread evenly. Chill entire pan in refrigerator until set - about 3 hours. Drizzle with chocolate sauce - refrigerate for another hour and then cut into 24 servings.
Hand mix all ingredients together until fairly smooth then pour or drizzle over the completely set fudge.
You can use your microwave to melt the butter and pour over softened cream cheese instead of using the burner heat, if you prefer. The fudge does need to be kept in the refrigerator. Adjust the sweetness with the amount of stevia drops you use.