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
A low carb peanut butter fudge bar recipe.
10 minPrep Time
35 minCook Time
45 minTotal Time
- 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
- Pre-heat oven 350 degrees
- 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 almond 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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