This is fantastic. I followed the recipe except substituted Trim Healthy Mama products for the swerve, better stevia, and isopure. At first I couldn’t get the cream cheese and butter to fully mesh, so I got out my hand mixer and started blending it together while it continued to heat. It took about a minute and 30 seconds to fully incorporate. Then I continued to beat in the peanut butter. After I added the remaining ingredients I was a bit scared as it had a very grainy texture, but once again … mix, mix, mix, did the trick. I cranked up the hand mixer to high and continued until this gorgeous smooth emulsion was produced. And it tastes “take to Thanksgiving dinner” good.
This is the hands down best peanut butter fudge I have ever had! I’ve made it 5 times now and it’s only been 3 1/2 weeks. Can you say ‘AMAZING’! I’ve lost about 35 pounds on the Keto diet and these little bites of heaven have helped me stay eating low carb and sugar free. I can’t thank you enough! Anyone who reads this should not pass this recipe up!
This fudge recipe is WONDERFUL! I made it this week to have a sweet I could enjoy. I will definitely make this for a party.
If you don’t have a peanut allergy and enjoy peanut butter, you must make this fudge! If you have a nut allergy, you should be able to make this delicious cream cheese peanut butter fudge using a seed butter like SunButter sunflower butter. So go ahead and whip up a batch if you’ve got all the ingredients on hand. You won’t regret it!
Get the full recipe and instructions here >> Cream Cheese Peanut Butter Fudge @ lowcarbyum.com