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.

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)

Ingredients

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

Instructions

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.

(4 net carbs per bar)

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5 Comments

  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!