Low Carb Chocolate Peanut Butter Fudge

Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

Allow enough chilling time for this decadent treat to chill before cutting.


  1. Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals.
  2. Melt chocolate in separate bowl until creamy.
  3. Combine chocolate with cream cheese mixture and whisk in Splenda and cream.
  4. Pour into buttered glass pan and chill at least 4 hours.
  5. Cut into 16 squares and enjoy.
  6. Note that this recipe yields a more "gooey" fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.
Most Helpful

This was not good. It tasted fake due to the sugar substitute. I would not make again.

amanda_lambert84 March 30, 2011

This was a good starting point for me. I added 4 squares of unsweetened bakers chocolate to the melting phase, 3 Tbsp Truvia (a stevia sweetener-helps sweeten & tempers the splenda aftertaste a bit) and then since I couldn't taste the peanut butter, I decided to make it a cherry chocolate & added 1tsp of cherry flavoring extract.

aspie_pride October 22, 2009

This recipe has potential. I didnt like it as written. I could taste the heavy aftertaste of the slenda. Next time I will maybe try a liquid splenda or another brand. The texture was good.

roberts752 February 08, 2008