MIA831'S PEANUT BUTTER FUDGE
1/2 cup unsalted butter (see my comments below)
1/2 cup natural peanut butter
2 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
2/3 cup whey protein powder, vanilla flavor (2 scoops) *
Melt the butter and peanut butter together in the microwave on HIGH for 1-2 minutes; whisk well. Whisk in the cream cheese until well blended and smooth. Whisk in the Splenda then the whey protein powder and blend well. Line a 7 x 5" baking dish with wax paper or nonstick foil. Spread the fudge mixture in the pan and chill or freeze until set. Cut into 20 squares. Store in the refrigerator or freeze.
Makes 20 pieces
Can be frozen
* The carb counts for this recipe are based on whey protein powder that has 3 carbs per scoop (1/3 cup).
With granular Splenda:
Per Piece: 105 Calories; 9g Fat; 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 2 Pieces: 211 Calories; 18g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
With liquid Splenda:
Per Piece: 101 Calories; 9g Fat; 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 2 Pieces: 201 Calories; 18g Fat; 8g Protein; 4g Carbohydrate; 1.5g Dietary Fiber; 2.5g Net Carbs
This recipe is from the recipe room at Low Carb Friends and it was highly recommended on the forum there. I agree that the texture is very fudge-like but it's a little too salty. The recipe didn't specify what kind of butter to use, but I recommend using unsalted butter and unsalted peanut butter if you can get it. This will hold up at room temperature for quite a while as long as the room isn't too warm. It's best served cold though. Click the photo to see a close-up.
UPDATE: I've revised my star rating for this recipe. After making it again with unsalted butter, I think it rates 5 stars. This is one of the best low carb candies I've eaten and is very much like real fudge. I am going to tweak the sweetness a little the next time I make it but it's great the way it is.
Click here to watch a video of Kent Altena making this recipe.
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