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Low carb cream cheese fudge with peanut butter

Easy and decadent, this low carb cream cheese fudge recipe with peanut butter is the best snack ever!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 oz (half a block) cream cheese
  • 2 heaping T sweetener (Pyure, Truvia, In the Raw)
  • 1 T almond milk
  • 1/4 tsp caramel extract
  • 4 T heavy cream
  • 1 heaping T peanut butter
  • dash salt
  • optional peanuts

Method
 

  1. In a small saucepan over low heat, place the cream cheese, milk and sweetner. Whisk well until it is bubbly and the cream cheese is all incorporated into the mixture.
  2. Remove from the heat and add the caramel extract, heavy cream, peanut butter and dash of salt. Stir well until it is a creamy consistency.
  3. Add peanuts if using and stir well.
  4. Spread in a prepared dish lined with parchment paper or as little mounds/spoonfulls on a cookie sheet. See note section below for more ideas.
  5. Place in freezer for several hours to harden.
  6. Remove from the freezer anytime after several hours and pull the parchment paper up and out of the container. Place on a cutting board and cut into squares with a sharp knife. Try to avoid cutting through to the parchment paper, but if you do that's ok!
  7. Place squares back into container, avoiding picking up piece of the parchment paper with it. Cover and place back in the freezer.
  8. Take a piece out to enjoy for a treat! You can let it sit at room temperature for a few minutes before enjoying! Store for up to 2 weeks in the fridge.

Notes

Note:
Some of my favorite type of dishes or containers to use are: loaf pan, plastic or glass food storage container, silicone molds, or more. These can even be made into individual "drop" type cookies on an baking sheet. Be sure to line it with the parchment paper.