Best Sugar Free Peanut Butter Fudge Recipes

SUGAR FREE PEANUT BUTTER FUDGE

Steps:

• Melt the butter and peanut butter in the microwave on high for 2 minutes. Stir. Microwave for another 1 minute
• Remove and stir in the cream cheese until completely dissolved.
• Stir in the Splenda and then stir in the Protein Powder.
• Grease a 8 x 11 glass casserole.
• Pour in the dish. Put in the refrigerator until cool.
• To speed up this process place in the freezer until cool.

PEANUT BUTTER CHOCOLATE FUDGE PIE - SUGAR FREE

Steps:

• Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
• Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
• Top with sugar free Cool Whip.

SUGAR-FREE CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• 1. Melt the chocolate.(Tip: pour boiling water over it,let it sit for 5-6 minutes. Then pour the water off to avoid burning the chocolate).
• 2. Pack or spread into a 8"x10" pan.(rectangle) Cool to room temperature or you can put it in the refrigerator. Cut into 15 pieces and serve.

SUGAR FREE EASY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.
• Mix in the rest of the ingredients, adjusting sweetener to taste.
• Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.

SUGAR FREE PEANUT BUTTER - SCOTCH FUDGE

Steps:

• Grease a 9x13" pan with cooking spray, set aside.
• Beat together pudding mix and milk in a bowl. Beat in peanut butter until smooth. Set aside.
• In a large bowl, beat cheese and Splenda until creamy.
• Add pudding mixture and beat smooth.
• Pour into prepared pan and chill 2-3 hours.

SUGAR-FREE EASY CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients. A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose (Sweetzfree or EZ-Sweetz), and powdered erythritol (not granulated). I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate. 1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate. 2) Mix in the rest of the ingredients, adjusting sweetener to taste. 3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve. Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.

LOW-FAT SUGAR-FREE PEANUT BUTTER FUDGE

Steps:

• Melt butter in sauce pan.
• Add peanut butter and stir until smooth
• Add vanilla and splenda to peanut butter mixture and stir to combine with a wooden spoon.
• Pour into an 8 x 8 pan that has been either buttered, Pam'ed or lined with wax paper
• Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.
• Cut into 1-inch pieces and store in an airtight container for up to a week.
• cooking time does not reflect refrigeration time.