Low Carb Peanut Butter Fudge Bars

Low carb peanut butter fudge bars because who doesn’t love the combination of peanut butter and chocolate? Before making low carb keto a lifestyle, Reese’s Peanut Butter Cups were a regular part of my life. Fast forward almost four years, and a real Reese cup 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.

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 Peanut Butter Fudge Bars

Serving Size 1 bar

Low Carb Peanut Butter Fudge Bars

A low carb peanut butter fudge bar recipe.

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 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 almond flour ( substitute we sesame seed flour for a nut-free version)
  • 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


  1. Pre-heat oven 350 degrees
  2. In a large stand up mixer combine the 2 sticks of butter, 2 cups of sugar substitute, and 8 ounces of cream cheese.
  3. Once well combined and fluffy add the 1 cup of peanut butter.
  4. To this mixture add the eggs one at a time until fully incorporated.
  5. Next add the almond flour, baking powder, salt.
  6. 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)
  7. Spread the peanut butter batter onto a parchment paper lined 10X12 pan. 
  8. Using wet hands can help spread the batter easier.
  9. 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.
  10. Bake at 350 degrees for about 30-35 minutes or until lightly golden brown around the edges.
Cuisine: Dessert | Recipe Type: Low Carb Peanut Butter Fudge Bars
Nutrition Facts
Serving Size 1 bar
Servings Per Container 30

Amount Per Serving
Calories 192 Calories from Fat 162.9
% Daily Value*
Total Fat 18.1g 28%
Saturated Fat 7.2g 36%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 118mg 5%
Total Carbohydrate 3.8g 1%
Dietary Fiber 1.6g 6%
Sugars 1.6g
Protein 5.4g 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. 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!
  2. This looks right up my alley as I love love Reese's peanut butter cups!

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