This fudge is very smooth and as it dries out a bit over the days in the fridge, it only gets better – has a tiny bit of chewiness to it which only adds to the enjoyment of this fudge.  This very slight chewiness comes from the whey protein, which I have used in the past to successfully make chewy low-carb toffee.  I have a few toffee recipes under Confections in the Index - super easy recipes!

1 cup peanut butter (250 mL)

Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)


1/cup powdered sweetener, OR (125 mL)

  10 coffee sweetener packets

1/cup whole milk powder (Costco, Wal-Mart), OR (75 mL)

  heavy cream powder (Amazon and Wal-Mart)

6 tbsp heavy cream (90 mL)

1/cup unsalted butter (60 mL)

1 tbsp water (15 mL)

1/cup vanilla whey protein (125 mL)

1 tsp vanilla extract (5 mL)

Chocolate Topping:

1/cup sugar-free chocolate chips (75 mL)

2 tbsp unsalted butter (30 mL)

In nonstick saucepan, combine peanut butter, liquid sweetener, powdered sweetener, whole milk powder, OR heavy cream powder, heavy cream, unsalted butter and water.  Stir over medium heat until peanut butter smells toasty and all is incorporated.  

In food processor, process fudge, vanilla whey protein and vanilla extract.  Transfer to an 8-inch baking dish.  Freeze while you make the Chocolate Topping. 

Chocolate Topping: In double boiler, combine chocolate chips and unsalted butter.  Once melted, spread over top of the Peanut Butter Fudge.  Place fudge back in the freezer until set and then refrigerate. 

Helpful Hint:  Carbs will be higher with the coffee sweetener packets.


Yield:  36 servings (6 x 6)

1 serving

82.9 calories

2.7 g protein

6.9 g fat

0 g fiber

1.8 g net carbs