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.


  1. Sherl Kitchen December 16, 2018 at 11:47 pm - Reply

    Hi, I just found your recipe for sugar-free peanut butter fudge! I have been looking for a good one and I’m thinking this is going to be the one thanks so much for sharing!! My husband was diagnosed with type 2 diabetes about 8 months ago so there’s been lots of changes but he adapted very well!! His sugar ranges from 88 to 120 so I think that’s excellent and the doctor has not had to raise his insulin since he’s been diagnosed. Now the problem is getting me to learn to eat sugar-free things I’m not diabetic myself but need to lose some weight so I’m thinking your recipes of low carb healthy and sugar free will work out great!! For me and for him the problem is with my self I just have a hard time sticking to sugar-free low carb and healthy foods LOL! But on the other hand I wouldn’t say I eat horribly because now I cook based on my husband’s needs we do eat lots of chicken breast and I have learned how to do marinades and I’m actually liking chicken breast now yay for me. LOL! I’m considering trying your peanut butter fudge recipe tonight for my husband and I will try and post a picture and let you know how it turns out! Thanks again for posting!!!

    • kimmy January 29, 2019 at 8:29 pm - Reply

      HI Sherl! Please let me know how the fudge turned out! I am always happy to hear about success stories!!!

  2. Eebee March 30, 2019 at 9:29 am - Reply

    Can you use sugar for the fudge and take out the water

    • kimmy March 31, 2019 at 2:04 pm - Reply

      You could use regular sugar but remember the carbs will go up. I would try cutting down on the water before taking it out all together. It may not bind as well but its worth a try! Let me know how it goes!

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