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 Adapted from:




Serving Size: ~1.5 tbsp (25g) small cube

Yield: 32 servings 

***The video above shows quantities for a full recipe, but in reality I only made a HALF-recipe, so it only shows 16 servings.




  • 4 tbsp (40g) powdered erythritol // OR xylitol 

  • 2/3 cup (60g) almond flour // OR other nut flour

  • 2/3 cup + 1/4 cup (90g) coconut flour // OR oat fiber 

  • 1 tsp baking powder 

  • 1 (55g) large egg

  • 6 Tbsp (g) butter 

  • 6 tbsp (114g) cream cheese

  • 2 cup (240g) mozzarella cheese, shredded





Mix dry ingredients and the egg and set aside. Melt mozzarella cheese and cream cheese on reduced power in the microwave or melt together on low heat on the stove top. Warm until the cream cheese and mozzarella are well mixed. Add butter to mixture to melt it. Add cheese mixture to the dry mix and combine. You will need to use your hands to knead and combine the cheese and other ingredients. To shape the biscuits you can use parchment paper and roll it out or shape it into biscuits by hand (what I do). The recipe makes 12 biscuits. Bake at 330  165 degrees for about 12 minutes. Biscuits will be lightly browned on top and bottom.





1. Heat the cream, erythritol, and salt over medium heat until the sweetener has dissolved fully and the mixture has thickened slightly, about 5 minutes, stirring often (or in the microwave for 1-2 minutes, stirring every 30 seconds*).


2. Add the peanut butter and mix well. Add the vanilla and sugar-free marshmallows and mix until fully combined and the marshmallows have melted (if using the microwave, use 1-2 short 20-second bursts and stir in between until melted).


3. Turn off the heat, add the optional butter and chopped peanuts, then stir until fully incorporated.


4. Pour into a container lined with baking paper or cling wrap (or with removable sides) and smooth into an even layer.


5. Refrigerate for 3 hours or until fully chilled, then remove from the container and slice into 24 small pieces (for portion control), or larger pieces if you wish.




*P.S.- Note that in the video above I microwaved my mixture for too long, about 2x the advised time. The result was that it became a syrup, and once it began to cool down, the erythritol re-crystalized and I was left with a hard, grainy mixture. This can be remedied by mixing small amounts of boiling water into the mixture until it re-liquifies. Another option is to use a thick low-carb syrup such as Sukrin fiber syrup in place of the erythritol, though this will raise the carb count a bit.










Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.




Full-Carb Peanut Butter Fudge (1 serving):        kcal 110 / net Carbs 11g / Sugars 10g / Fat 6g / Protein 3g


TPH Keto Peanut Butter Fudge (1 serving):        kcal 75 / net Carbs 1.5g / Sugars 0g / Fat 6g / Protein 3g

(w/ keto MARSHMALLOWS and no optional ingredients)


TPH Keto Peanut Butter Fudge (1 serving):        kcal 103 / net Carbs 2g / Sugars 0g / Fat 9g / Protein 4g

(w/ CREAM CHEESE and no optional ingredients)




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