Low Carb Cream Cheese Peanut Butter Fudge is 5-Star Delish.

Low Carb Cream Cheese Peanut Butter Fudge is my pick after busy days. I’m a chef who loves flavorful, no-fuss desserts. This no-bake fudge fits a hectic lifestyle without losing taste. Cream cheese tang meets peanut butter’s warmth with vanilla. It stays keto-friendly and simple to make. Prep is quick, and it stores well in the fridge. Share it with family, friends, or clients. Let’s dive into how to make it. It’s simple, scalable, and keeps well in the fridge or freezer.

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what make this Low Carb Cream Cheese Peanut Butter Fudge special

Low Carb Cream Cheese Peanut Butter Fudge feels special to me. I reach for it after long meetings and school runs. It proves indulgence and practicality can share a kitchen.

I love that this fudge stays no-bake, using pantry staples. The tangy cream cheese meets creamy peanut butter, with vanilla whisper. It gives a luxe texture—silky, not gritty, and forgiving for busy days.

It also travels well for potlucks or quick office treats. The squares are perfect for sharing, yet small enough to manage a craving. I keep extras in the fridge for when inspiration strikes.

Most of all, I appreciate the keto-friendly, gluten-free promise. It fits into a wellness plan without guilt. And it proves dessert can taste celebratory even on busy weeks.

Ingredients Low Carb Cream Cheese Peanut Butter Fudge

Here’s the ingredient lineup I reach for when I want Low Carb Cream Cheese Peanut Butter Fudge.

• 8 oz (225 g) cream cheese, softened
• 1 cup natural peanut butter, smooth
• 1/2 cup unsalted butter, melted
• 1/2 cup powdered erythritol or powdered monk fruit sweetener
• 1 teaspoon vanilla extract
• Pinch of salt

Notes on ingredients (brief, for quick understanding):

• Cream cheese: provides tang and a creamy base.
• Peanut butter: delivers rich flavor and a silky finish.
• Butter: adds gloss and helps set the fudge.
• Powdered sweetener: keeps texture smooth and stable.
• Vanilla: lifts the overall flavor.
• Salt: balances sweetness and rounds flavors.

These ingredients come together to form the Low Carb Cream Cheese Peanut Butter Fudge you crave.

Optional tweaks (short tips):

• For a chocolate twist, whisk in 2–3 tablespoons cocoa powder with the cream cheese.
• Use a sugar-free sweetener that measures like sugar for best results.
• For thicker fudge, use a smaller pan; for thinner bars, use a larger pan.

Exact quantities are provided above and are printable at the bottom of the article.

How to Make Low Carb Cream Cheese Peanut Butter Fudge

Step 1: Prepare the Low Carb Cream Cheese Peanut Butter Fudge Pan

Line an 8×8 inch pan with parchment paper and set aside. This makes slicing later clean and easy. A quick spray or light coating helps the parchment stick, but not so much that it pools.

Step 2: Beat the Cream Cheese until Smooth for Low Carb Cream Cheese Peanut Butter Fudge

In a bowl, beat the softened cream cheese until it’s silky and free of lumps. This creates that creamy base you want in every bite.

Step 3: Stir in Peanut Butter, Melted Butter, Vanilla, Sweetener, and Salt for Low Carb Cream Cheese Peanut Butter Fudge

Add the peanut butter, melted butter, vanilla, powdered sweetener, and a pinch of salt. Stir until glossy and well combined; scrape the sides to ensure nothing clings to the bowl.

Step 4: Spread and Chill Low Carb Cream Cheese Peanut Butter Fudge

Spread evenly in the prepared pan. Refrigerate at least 2 hours, or until firm. When ready, lift the parchment to remove and cut into 16 squares. Store leftovers in the fridge or freezer.

Tips for Success

• I keep cream cheese softened and butter at room temperature for easy mixing and the best texture in Low Carb Cream Cheese Peanut Butter Fudge.
• I sift the powdered sweetener for a smooth, grain-free sweetness.
• For clean cuts, I chill the pan fully and use a warm knife wiped dry.
• If it’s too soft, I refrigerate a bit longer; if it’s too firm, a few minutes at room temp helps.

Equipment Needed

• 8×8 inch pan, lined with parchment for easy removal (this makes clean cuts a breeze)
• Mixing bowl and a sturdy spoon or mixer (I reach for a large bowl and whisk)
• Spatula for scraping (silicone works best)
• Knife for slicing (warm blade gives cleaner cuts)
• Optional: Food processor for faster blending (or use a blender)

Variations

• Chocolate twist: add 2–3 tablespoons cocoa powder to the Low Carb Cream Cheese Peanut Butter Fudge cream cheese mixture.
• Nut-free option: swap peanut butter for sunbutter (sunflower seed butter) or almond butter.
• Different sweetness: experiment with monk fruit or allulose for different sweetness profiles.
• Dairy-free version: use a non-dairy cream cheese substitute and vegan butter (note texture may vary).

Why You’ll Love This Low Carb Cream Cheese Peanut Butter Fudge

I reach for Low Carb Cream Cheese Peanut Butter Fudge after back-to-back meetings and school runs.

It’s no-bake, gluten-free, and keto-friendly, yet feels indulgent enough to lift my mood.

The creamy tang of cream cheese pairs with peanut butter’s warmth.

It’s lightly sweetened to keep things on track.

It slices cleanly and travels well to potlucks.

And it stores in the fridge or freezer for those moments when a treat is due.

Serving Suggestions

• Serve with a cup of coffee or tea for a balanced treat.
• Garnish with crushed peanuts or a light dusting of cocoa powder.
• Present in a nice platter or store in small, labeled containers for easy grab-and-go.
• Pair with a small glass of cold milk or almond milk for a creamy finish.

Make-Ahead and Freezer-Friendly Tips for Low Carb Cream Cheese Peanut Butter Fudge

I love how this fudge lends itself to make-ahead prep. Low Carb Cream Cheese Peanut Butter Fudge stores beautifully in the fridge for up to a week or in the freezer for 1–3 months. Getting a batch ready on a Sunday means dessert, snacks, or client samples are covered for the week.

For best texture after freezing, thaw it in the fridge overnight. Then let it sit at room temperature for 10–15 minutes before serving. Slice while cold to keep edges clean and layer between parchment to prevent sticking.

Label containers with date and flavor if you make variations. This habit keeps you organized and makes gifting easy. It’s a small step that saves time on busy mornings.

FAQs

Q1: Is Low Carb Cream Cheese Peanut Butter Fudge keto-friendly?

A1: Yes. It uses a sugar-free sweetener and high-fat ingredients that fit a keto lifestyle. Net carbs stay low per square when portions are controlled.

Q2: Can I freeze this fudge?

A2: Absolutely. Wrap well and freeze up to 1–3 months. Thaw in the fridge overnight and enjoy.

Q3: Can I substitute almond or sunbutter for peanut butter?

A3: Yes, you can swap, but texture and flavor will shift slightly. Use a smooth, natural variety for best results.

Q4: How long does it keep in the fridge?

A4: About 1 week when stored in an airtight container. For longer storage, freeze and portion as needed.

Final Thoughts

Low Carb Cream Cheese Peanut Butter Fudge has become my go-to treat after back-to-back meetings. I love how it feels indulgent and effortless at the same time. No-bake, gluten-free, and keto-friendly, it fits my busy life without stealing precious minutes. I slice and share with ease.

Because it stores in the fridge or freezer, I can batch it for family, friends, or clients without stress. This fudge feels like a tiny celebration in a busy week. If you crave simplicity that tastes like a treat, this Low Carb Cream Cheese Peanut Butter Fudge is your answer.

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