Only 5 simple ingredients are needed for this mouthwatering low carb peanut butter fudge. The entire family will love this easy and tasty low carb dessert.
Before scrolling down to the recipe, be sure to read my easy tips for making your recipes low carb, keto friendly and delicious.
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It’s fudge time! Fudge. The dessert that makes us sing.
Years ago (and I mean years ago) I can remember going into New Orleans Riverwalk and walking past incredibly smell of the The Fudgery.
Being as ‘tall’ as I am (a whopping 5’1”), think of an 8 year old peeping through the crowd looking in awe at the various blocks of gorgeous chocolate, peanut butter, marshmallow cream, and butter pecan fudge. I stared, longing to have each (did I mention I love desserts?) piece, and my staring was interrupted by the shouts of…
The entertainment at The Fudgery began. And yes, dreams come true folks, as small samples were past throughout the crowd.
No worries, I was not skipped – I would have fought anyone in that crowd for a piece of fudge and let’s just say I was not disappointed. The fudge was mouthwatering, creamy, and delicious. I knew right there, I was love. I took my $10 spending money and returned home with fudge.
Fast forward years later, Mr Skinny Louisiana and I were walking through New Orleans, and like Pavlov’s dogs, I experienced the mouthwatering sensation as walking through Riverwalk the second I heard ‘What time is it?’
I dragged Mr Skinny Louisiana over to The Fudgery for him to experience the fudge. He tried (and yes, I did as well) and he fell in love. We both floated over to Cafe du Monde for a cup of coffee as we discussed how amazing the fudge tasted.
Guess what time it is? It’s time to take fudge into the Skinny Louisiana test kitchen.
While we all have our own tastebuds when it comes to fudge, I was looking to develop a low carb fudge that was soft and melted as soon as the first bite was taken. Personally, I am not a fan of a ‘hard’ or ‘crunch’ style fudge, but quickly issues arose with out ingredients – lots of sugar and lots of butter.
This is not the first time I have taken peanut butter into the Skinny Louisiana test kitchen. You have to try our Low Carb Peanut Butter Cheesecake Bars!
With a few switches, I was able to keep this dish at only 5 ingredients and super delicious. I hope you and your family love this dish as I do!
Before I go over ingredients, know the items used in this recipe can be found at many of your local supermarkets and Drug Emporium. Many of you know my love of Drug Emporium stores. Not only does Drug Emporium have amazing prices (often the cheapest in town), I work with this amazing company in putting on Low Carb Food Demonstrations and product selection for shelves. All my items in the recipes are from Drug Emporium. For a full list of Drug Emporium store locations, click here. No Drug Emporium in your town? No worries, I have the links for where to purchase online!
Not all peanut butters are equal! While many of us love peanut butter as a snack, we have to be very careful in the type we select. Many of our peanut butters have added sugars (think of those fun flavors we see at the store). Take a look at the label and compare looking for a product with no added sugar. In no circumstance select the low fat peanut butter, these usually have added sugars. For additional keto friendly dishes, use almond butter, but again, still double check those labels. One of my favorite low carb peanut butter brands is Crazy Richard’s Peanut Butter.
Buy: Crazy Richard’s Peanut Butter
Sugar is used to add sweetness to our dessert recipes. While a spoonful of sugar may help the medicine go down, at 4 grams of carbs per teaspoon, a low carb sugar alternative is needed. One of my favorite sugar replacers is Swerve. Swerve is a keto friendly, diabetic friendly sugar replacer and taste amazing. Kick those old blue and pink packets good-bye and pick up this New Orleans product. In this recipe we used Swerve granular sugar replacer.
Swerve granular is an amazing keto sugar replacer in baked goods, and is a non GMO sugar replacer. Personally, I love the fact Swerve is a 1:1 sugar replacer. For example, if your favorite cheesecake (or dessert recipe) calls for 1 cup of sugar, you would use 1 cup of Swerve granular sugar replacer.
Can’t find Swerve at your store? It’s always available online!
While my keto friends jump to using Heavy Whipping Cream, I am a fan of Fairlife Milk. This ultra-filtrated, lactose free milk (many of my keto friends avoid the milk sugar or lactose) has half the carbs and sugar of milk PLUS additional protein. I receive lots of questions on almond milk, and I have not tested the recipe with almond milk since I am such a fan of Fairlife.
Under no circumstances do we use margarine in the Skinny Louisiana kitchen. I am a full believe in the simplicity of butter, but I use just enough for flavor (never too much).
LINE an 8 x 8 square pan with non-stick aluminum foil or parchment paper. Grease foil with 1 teaspoon of butter.
Put the STOVE to use.
In a small SAUCEPAN over medium-low heat combine butter, peanut butter and Swerve. Bring to a boil for 1 minute. Remove from heat.
Stir in Fairlife and vanilla extract until combined.
Lets SET the FUDGE.
Pour MIXTURE into pan.
Let it SET!
This fudge is very creamy. It is important to refrigerate for 1 to 2 hours or store in the freezer for 30 minutes before cutting.
Time to CUT!
This fudge is VERY tasty and filling. I cut into very tiny, bite size pieces for serving.
Line an 8 x 8 square pan with non-stick aluminum foil or parchment paper. Grease foil with 1 teaspoon of butter.
In a small saucepan over medium-low heat combine butter, peanut butter and Swerve. Bring to a boil for 1 minute. Remove from heat.
Stir in Fairlife milk and vanilla extract until combined.
Pour mixture into pan. Refrigerate for 30 minute to 2 hours before cutting.
Cut and serve.
Yield: 24 pieces (1.5 x 1.5”)
Nutrition Facts per Serving:
Calories: 110, Total fat: 9g, Saturated fat: 2.5g, Cholesterol <5mg, Total carb: 3g, Fiber: <1g, Sugar: 2g, Protein: 4g.
NET CARBS: 3g.
Carb count exclude sugar alcohols. New carb count is determined with the equation total carbohydrate – total fiber – sugar alcohol.
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This recipe was developed and copyright by culinary dietitian Shelly Marie Redmond. She is the author of Skinny Louisiana…in the Kitchen and upcoming Skinny Louisiana…in the Slow Cooker. She practices out of Eberhart Physical Therapy which she co-owns with her husband Greg. In her spare time, she watches Snapped and Investigation Discovery.