Low Carb Peanut Butter Fudge


Ahhh fudge, yes FUDGE! This fudge is merely 1.5 net carbs and 3 Weight Watchers points per chunk of heaven. It is a very easy recipe to make but be careful not to overindulge.

You can make this recipe with either unsalted butter or hard margarine.

There is a common misconception that margarine is “one molecule away from plastic”. This my friends is simply not true.

*Plastic is a polymer, made up of a long chain of repeated smaller molecules. Plastics are usually made from crude oil and natural gas, but can be made from natural materials such as wood, corn, plants, and even sugars. In fact, one of the earliest plastics made in the 1800’s was from milk. Yes, plastic and margarine can be made from vegetable oil, that is where any similarity ends. The claim is nonsensical – adding one molecule to margarine won’t turn it into plastic.

Even if it were true, it’s worth considering that one molecule can make a world of difference. Many natural substances are very similar in chemical composition but very different in appearance and effect. One molecule, and more importantly how the molecules are arranged, makes a huge difference to the end product. Take for example the difference between hydrogen peroxide and water, which have only one atom difference.*

Nutritionally, butter and margarine are very similar. Some of the distinct differences is 1 cup of butter has 488mg of cholesterol and margarine 0mg. Also, butter has 54.5mg of potassium (heart friendly) and margarine has 86.3mg per cup.

Personally I prefer to bake with butter primarily due to taste but will not hesitate to use margarine when in a pinch.

Source: Heartfoundation.org.nz

Low Carb Peanut Butter Fudge Recipe

By kimmy Published: January 10, 2015

  • Yield: 32
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Calories: 95 | Fat: 9.7g | Protein: 1.6g | Carbs: 2.0g | Fibre: 0.5g | WW Points: 3



  1. Melt butter or margarine in pan. Add peanut butter and stir until smooth.
  2. In a small bowl add Splenda, vanilla, and cold water.
  3. Add Splenda mixture to peanut butter mixture and mix well to combine.
  4. Pour into a parchment lined 8 x 8 pan. Place waxed paper on top of fudge and refrigerate until cool and set.
  5. Cut into 1/2 inch pieces and store in an airtight container for up to a week.
By |2018-01-14T16:59:47+00:00January 10th, 2015|Dessert, Low Carb, Recipes, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.