Peanut Butter Fudge

This is one of my favorite dessert recipes, Atkins or otherwise.  I pulled this recipe from Low Carb Linda who said she pulled it from Low Carb Friends.  This recipe emphasized using unsalted butter but I personally like the salty/sweet combo that comes from using salted butter.  *Please remember that real butter is preferred over margarine on a low carb lifestyle.  Always use natural peanut butter for everything you cook.  Natural peanut butter should have nothing but peanuts and salt on the ingredient list and should have oil on the top.  Natural peanut butter is readily available at most major retailers.

This recipe makes 20 pieces at 2.5 net carbs each.
5 STARS

1/2 cup unsalted butter (see my comments above)
1/2 cup natural peanut butter
2 ounces regular full fat cream cheese, softened
1 cup granular Splenda
2/3 cup whey protein powder, vanilla flavor, which is 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. 

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