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peanut butter fudge



 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.




  • 3/4 cup (160g) erythritol OR xylitol (double this amount if using cream cheese in place of marshmallows)

  • 1/3 cup (75ml) low-carb nut mylk // OR 1/3 cup + 2 tbsp coconut creamheavy cream 

  • 1/4 tsp (2g) sea salt (omit if using salted peanut butter) (I like adding double the salt [1/2 tsp] as a way to balance the sweetness)

  • 1.5 cups (385g) peanut butter (unsweetened)

  • (optional) 1 tsp. (5ml) vanilla extract

  • 2 cups (180g) packed low-carb marshmallows // OR 1 cup (225g) cream cheese

  • (optional) 1/2 cup  chopped peanuts (omit if using crunchy peanut butter)

  • (optional) 2 Tbsp butter





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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