Low Carb Peanut Butter Fudge Bars

Who doesn’t love the combination of peanut butter and chocolate? Before making low carb a lifestyle, Reese’s Peanut Butter Cups were a regular part of my life. Fast forward almost four years, and a real Reese hasn’t crossed my lips. This by no means that I suddenly stopped loving the combination of peanut butter and chocolate.  However, traditional chocolate and peanut butter bars no longer fit my low carb lifestyle.

Low carb peanut butter marble fudge Bars

So what’s a girl to do? Experiment, that’s what! I have some good low carb peanut butter recipes like this cookie, and this peanut butter bar, but the recipe I am sharing with you today, just became my family’s new favorite.

Anytime, I can get company to test a recipe it’s fantastic.  Especially if they are not on a low carb diet.  I love to get their genuine opinion, their input will either send me to the computer to write down a new recipe or back to the drawing board. Either way it’s a win.

This recipe makes 2 1/2 dozen bars and freezes beautifully.

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Low Carb Marble Peanut Butter Fudge Bars (4 net carbs per bar)


2 sticks butter (softened)

2 cups of sugar substitute (I use Swerve)

1 pkg 8 oz softened cream cheese (softened)

5 eggs

2 tablespoons of heavy whipping cream

1 cup peanut butter (all natural, no sugar added)

2 cups sesame seed flour (or substitute with almond flour)

2 teaspoons of baking powder

¼ teaspoon of sea salt

1 teaspoon of vanilla extract

¼ cup of unsweetened cocoa powder

2 additional tablespoons of peanut butter

additional ¼ cup of sugar substitute

2 tablespoons of water


In a large stand up mixer combine the 2 sticks of butter, 2 cups of sugar substitute, and 8 ounces of cream cheese. Once well combined and fluffy add the 1 cup of peanut butter. To this mixture add the eggs one at a time until fully incorporated. Next add the sesame flour, baking powder, salt. Set apart 1 cup of this batter and to it add the 1/4 cup of unsweetened cocoa powder, the additional ¼ of sugar substitute, 2 tablespoons of water and the additional 2 tablespoons of peanut butter. (This makes the fudge batter)

Spread the peanut butter batter onto a parchment paper lined 10X12 pan.  Using wet hands can help spread the batter easier. Next add spoonful’s of the chocolate fudge batter onto the peanut butter batter. Use a tooth pick to lightly mix the fudge batter into the peanut butter mixture for a marble effect.

Bake at 350 degrees for about 30-35 minutes or until lightly golden brown around the edges.

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5 thoughts on “Low Carb Peanut Butter Fudge Bars

  1. Lynn says:

    Hello do you have a particular brand of sesame seed flour you recommend? Does it taste different than almond flour? Why did you choose that flour for this recipe? Thanks a million!

    Liked by 1 person

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