Low Carb Cream Cheese Peanut Butter Fudge

Why You’ll Love This Recipe

I love this fudge because it hits the sweet spot between simple and luxurious. It comes together with just a handful of ingredients, requires no baking, and can be ready in under an hour (including chill time). The combination of cream cheese and peanut butter gives it a cheesecake-like creaminess with that nostalgic peanut butter flavor I crave.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz cream cheese, softened

• 1/2 cup natural peanut butter (sugar-free, smooth)

• 1/3 cup powdered erythritol (or preferred keto sweetener)

• 1/2 tsp vanilla extract

• Pinch of salt

• Optional: 2 tbsp coconut oil (for a slightly firmer texture)

• Optional: Chopped peanuts or sugar-free chocolate chips for topping

Directions

1. Prep the Pan
   I line a small loaf pan or square baking dish (about 8×4 or 6×6 inches) with parchment paper to make lifting out the fudge easier later.

2. Mix the Base
   In a medium bowl, I use an electric mixer to beat the softened cream cheese until smooth and fluffy. Then I add in the peanut butter, powdered erythritol, vanilla extract, and a pinch of salt. I keep mixing until it’s completely smooth and well combined. If I want it a little firmer, I melt the coconut oil and stir it in at this point.

3. Transfer and Smooth
   I spoon the mixture into the prepared dish and use a spatula to smooth the top evenly.

4. Chill
   I refrigerate the fudge for at least 1 hour, or until it’s firm enough to slice. If I’m in a hurry, I pop it in the freezer for 20–30 minutes.

5. Cut and Serve
   Once chilled, I lift the fudge out of the dish using the parchment paper and cut it into small squares. A little goes a long way!

Servings and Timing

This recipe makes 12 small squares. It takes about 10 minutes to prepare and 1 hour to chill—so total time is around 1 hour and 10 minutes.

Variations

• Chocolate Swirl: I swirl in a couple tablespoons of melted sugar-free chocolate for a marbled effect.

• Nut Crunch: A sprinkle of chopped peanuts on top gives a great crunch and extra flavor.

• Cocoa Kick: Adding 1 tbsp unsweetened cocoa powder makes it taste like a peanut butter cup.

• Coconut Twist: Swapping some of the peanut butter for coconut butter gives a fun tropical vibe.

Storage/Reheating

• Fridge: I keep these stored in an airtight container in the fridge for up to 7 days.

• Freezer: They freeze well too. I separate the squares with parchment and store them in a freezer-safe container for up to 2 months.

• Reheat: No reheating needed—just let them sit at room temperature for a few minutes if frozen.

FAQs

Is this fudge keto-friendly?

Yes, as long as I use sugar-free peanut butter and a keto-approved sweetener, this fudge stays very low in carbs and totally keto-compliant.

Can I use another nut butter?

Definitely. I’ve tried this with almond butter and cashew butter. Just make sure it’s a natural, sugar-free version to keep it low-carb.

What sweetener works best?

I prefer powdered erythritol because it blends smoothly. Granular sweeteners can leave a gritty texture. Allulose or monk fruit blends also work great.

Can I use this as a fat bomb?

Yes! This fudge makes an excellent fat bomb for keto. It’s high in healthy fats and low in carbs, perfect for boosting daily fat intake.

Why is my fudge too soft?

That usually happens if the cream cheese or peanut butter was too warm. I just pop it in the freezer for a while to firm it up. Adding coconut oil helps too.

Conclusion

This Low Carb Cream Cheese Peanut Butter Fudge is one of my go-to low-effort treats when I want something decadent without turning on the oven. It’s smooth, creamy, and full of peanut butter flavor—plus it fits perfectly into my low-carb routine. Whether I’m serving it to guests or saving it for myself, it’s always a win.

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