Low Carb Cream Cheese Peanut Butter Fudge
A rich, creamy, and perfectly sweet fudge made with cream cheese and peanut butter—keto-friendly, no-bake, and ready in about an hour. A must-try low-carb dessert!
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 small squares
- Category: Dessert, Snack
- Method: No-Bake / Chilled
- Cuisine: American
- Diet: Gluten Free
Ingredients
8 oz cream cheese, softened
½ cup natural peanut butter (sugar-free, smooth)
⅓ cup powdered erythritol (or preferred keto sweetener)
½ tsp vanilla extract
Pinch of salt
Optional: 2 tbsp coconut oil (for a firmer texture)
Optional toppings: Chopped peanuts or sugar-free chocolate chips
Instructions
Prep the Pan: Line an 8×4-inch loaf pan (or similar small dish) with parchment paper for easy removal.
Mix the Base: In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Add peanut butter, erythritol, vanilla extract, and salt. Mix until creamy and well combined. If desired, stir in melted coconut oil for a firmer set.
Transfer and Smooth: Spread the mixture evenly into the prepared pan using a spatula.
Chill: Refrigerate for at least 1 hour (or freeze for 20–30 minutes) until firm.
Cut and Serve: Lift the fudge out using the parchment paper and cut into small squares.
Notes
Use powdered sweetener to keep the texture smooth—granular versions can be gritty.
Add swirls of melted sugar-free chocolate or sprinkle chopped nuts on top for variation.
For a stronger peanut flavor, add 1 tbsp peanut butter powder.
Keep refrigerated—fudge softens quickly at room temperature.
