Healthy Peanut Butter Fudge (low fat, sugar free, low carb) - Healthy Dessert Recipes at Desserts with Benefits

This Healthy Peanut Butter Fudge is just like regular fudge — super rich, uber decadent and tooth-achingly sweet — but it’s secretly healthy and guilt-free!  Yup, that means no three sticks of butter, no four cups of sugar and no heavy splashes of corn syrup or heavy cream…  just pure, fudgy peanut buttery goodness!

Healthy Peanut Butter Fudge (low fat, sugar free, low carb) - Healthy Dessert Recipes at Desserts with Benefits

This Healthy Peanut Butter Fudge is dense and thick and packed with that cuddly cozy peanut butter richness.  Each piece of fudge is just as comforting as a spoonful of PB right out of the jar.

We’ve alllll been there.  You know what I’m talking about  ;)

Another good thing about this fudge is that it doesn’t have that annoying stick-to-the-roof-of-your-mouth kind of texture.  Some people like that but I hate it!

Healthy Peanut Butter Fudge (low fat, sugar free, low carb) - Healthy Dessert Recipes at Desserts with Benefits

Oh goodness, this fudge is heaven!

But it’s not as sinful as it looks and tastes.

Not to mention, it’s SO. DARN. EASY.

All thanks to the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender!

Healthy Peanut Butter Fudge (low fat, sugar free, low carb) - Healthy Dessert Recipes at Desserts with Benefits

BIG taste, mini package.

Healthy Peanut Butter Fudge (made low-fat, low-carb, sugar-free and high-protein!)

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 36 fudge cubes

Serving Size: 3 pieces

Calories per serving: 70 (vs. 410 in original recipe)

Fat per serving: 2g (vs. 25g in original recipe)

Healthy Peanut Butter Fudge (made low-fat, low-carb, sugar-free and high-protein!)

Healthy Peanut Butter Fudge -- rich, decadent and sweet, yet sugar free, low carb, low fat and gluten free!



  1. Line an 8 inch brownie pan with parchment paper both ways, set aside.
  2. In a large bowl, add the cottage cheese, vanilla extract and butter extract. Blend with a hand blender (I used KitchenAid's Cordless Hand Blender with the Star Blade) until smooth, or until it looks like this:
  3. Add the erythritol and blend again.
  4. Add the peanut flour and blend again. It should look like this:
  5. Starting now, you need to work quickly! Add the metamucil to the processor and blend. Scrape down the sides of the bowl with a rubber spatula and blend again. It should be really thick and fudgy, like this:
  6. Scoop the mixture into the prepared brownie pan and spread until smooth. It might take a while to spread, but try to flatten it out as best you can. Cover the pan with plastic wrap and refrigerate overnight.
  7. Slice the next day and serve! To store, seal tightly with plastic wrap and keep in the refrigerator.


**I've made this fudge a few times with varying erythritol levels. I've found that 150g is best. I don't measure erythritol with measuring cups because, just like flour, it doesn't measure the same from day to day. I would recommend using a kitchen scale when making this recipe! I use Escali's kitchen scale in red.

This recipe is: sugar free, low carb, low fat, high fiber, high protein and gluten free!

The first time I made this recipe I used a basic food processor, but the second and third and fourth time around I used KitchenAid’s Cordless Hand Blender.  Lemme tell ya, thank heavens this machine is cordless.  I despise cords (probably because I’m clumsy beyond comprehension…)

KitchenAid Cordless Hand Blender - Healthy Dessert Recipes at Desserts with Benefits

OOOO! Something shiny! (via Instagram)

I’ve had a hand blender on my wishlist for forever now and I’m so glad I finally got one.  Compared to my food processor, the hand blender is faster, easier and far more efficient.  In a way, it’s kind of like a food processor but it blends your batter where YOU decide where to blend it.

Let’s say you’re pureeing strawberries in a food processor but a chunk gets stuck to the wall of the bowl (this happens to me ALL. THE. TIME.) and you have to stop blending and mush it down manually.  With the hand blender, you just swoop ‘n swirl and BAM…  it’s all smooth and even.

kitchenaid cordless hand blender

^^  This is the one I got: the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender. It’s a pretty comprehensive set (it comes with extra container too, not pictured), so it’s perfect for people in the kitchen about 24/7… like me.

kitchenaid hand blender

If you don’t bake/cook all that much, KitchenAid’s other hand blender might be more fitting (and it comes in adorable colors too). Shhh, I think I’m going to get this for my sister in boysenberry!

I think it’s time for a nutrition label showdown, yes?

Be prepared for a particularly shocking nutrition label comparison.  Below I compare Alton Brown’s Peanut Butter Fudge nutrition label (on the left) with the Desserts with Benefits Peanut Butter Fudge nutrition label (on the right):

Unhealthy Peanut Butter Fudge (low fat, sugar free, low carb) nutrition label - Healthy Dessert Recipes at Desserts with Benefits  Healthy Peanut Butter Fudge (low fat, sugar free, low carb) nutrition label - Healthy Dessert Recipes at Desserts with Benefits

Now those are two very different nutrition labels.  I am still amazed at how they are complete opposites when they are so similar in taste — both are rich and satisfying and oh so sweet, yet my recipe has 340 less calories, 23g less fat and no added sugar (while Alton Brown’s recipe has 39g of sugar, which is nearly 10 teaspoons of sugar in 3 pieces of fudge…)

One BIG shocker here is that I was actually perfectly satisfied with just a few pieces of fudge.

*jaw hits the floor*

I didn’t feel like eating the entire pan, despite how freaking delicious this is!

Healthy Peanut Butter Fudge (low fat, sugar free, low carb) - Healthy Dessert Recipes at Desserts with Benefits


Am I in heaven?  Sure feels like I’m in heaven.

Join me, will ya??  And make this recipe ASAP.

You’ll soon witness these little cubes of fudge disappear just as fast as you made them  ;)



Disclaimer:  While I was provided with a KitchenAid Hand Blender, ALL opinions expressed are honest and my own!

Labels: Bite-Sized-Treats, Cottage-Cheese, Erythritol, Gluten-Free, High-Fiber, High-Protein, Low-Carb, Low-Fat, No-Bake, Nutrition-Label, Peanut-Flour, Psyllium, Sugar-Free

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Comments (46)

  1. sheri: April 11, 2014

    can you use PB2 insted of peanut flour? is there a substitute for the psyllium fiber?

  2. dessertswithbenefits: April 11, 2014

    I’ve never used PB2 so I can’t be sure. If you try it out, reduce the erythritol to 1+1/4 cups since PB2 has sugar in it.
    There isn’t a good substitute for the psyllium because it thickens the mixture and makes it firm enough to slice. I’ve tried making this using just 1 tbs and it didn’t firm up at all, it was like a Peanut Butter Mousse :(

  3. Emily: April 11, 2014

    AGH, these look SOOO delicious but there’s a lot of ingredients i don’t have :(

  4. sophie: April 12, 2014

    Hello Madame! You’re so creative!

    I have a question (actually 2)

    Can I substitute the homemade Metamucil with an equal amount of powdered psyllium husk…AND…can I substitute the cottage cheese with thick (goat, because I cannot have cow) yogurt?

    Thanks you!!!!!!!!

  5. dessertswithbenefits: April 13, 2014

    Thanks Sophie!
    Since my Homemade Metamucil is a mixture of psyllium and stevia, I would try using 2 tbs + 1 tsp of psyllium powder instead of 3 tbs.
    As for the goat yogurt, I’m not 100% sure… I’ve never used it so I don’t know how thick it is. If it’s similar to Greek yogurt, then you can probably try it out! Cottage cheese has a lower water content than yogurt so you can actually probably go ahead and use 3 tbs of psyllium. Just keep some extra psyllium nearby in case you need to use more.
    By the end of the recipe, the texture of the fudge should be REALLY thick, like a dry brownie batter meets cookie dough meets frosting with too much powdered sugar… if that makes sense 😉
    Hope you like the fudge!!

  6. Jules: April 17, 2014

    I’ve been curious about getting a hand blender. Thank you for explaining it here in this post! Would you choose a hand blender over a stand mixer?

  7. dessertswithbenefits: April 17, 2014

    It’s hard to compare hand blenders to stand mixers because they do really different things. The main question I would ask is, Have you ever wanted to try a recipe that required a hand blender/stand mixer but you couldn’t try it because you didn’t have one? And were you really bummed out about it? If you were, then I would look into buying one or the other.

    I would compare this hand blender to a food processor. I would definitely vote for a hand blender over a food processor. It’s faster, easier to clean and much more efficient (plus it’s prettier). I haven’t used my food processor ONCE since I got this hand blender… and I used to use it A LOT a lot 😉

    Hope this helps! :)

  8. Jules: May 13, 2014

    What exactly is Butter Extract and how does it work?

  9. dessertswithbenefits: May 13, 2014

    Butter Extract is similar to Vanilla Extract… it’s a flavoring :)
    I use an all-natural, gluten-free, sugar-free, dairy-free and vegan Butter Extract, which I buy from Amazon because buying it in stores is usually more expensive. I first found Butter Extract at a health food store by Frontier brand (, however, it contains dairy and a lot of readers asked if there was a vegan version, so now I use LorAnn Oils brand (
    Be sure not to buy/use brands that are artificial, contain sugar and/or hydrogenated oils/trans fats!
    Hope this helps :)

  10. Jules: May 16, 2014

    What does psyllium husk do when incorporated in this recipe?

  11. dessertswithbenefits: May 16, 2014

    The Metamucil is a really good thickener (so you don’t need to cook sugar or add a bunch of butter) and it helps provide a really good soft texture :)

  12. Mady: May 20, 2014

    Hey Jess,
    Do you have to use HOMEMADE metamucil? Could I just use regular store bought stuff? This recipe is already out of my way as far as cooking goes… I was planning on bringing the chocolate dipped version of this to a potluck. Why does healthy have to be complicated!

  13. Patty: May 22, 2014

    Just love the idea of healthy and delicious fudge. Just love peanut butter fudge. Can I substitute Stevia in the Raw (in the bakers bag)for the erythritol power. Thanks.

  14. dessertswithbenefits: May 22, 2014

    Thanks Patty!
    I haven’t tried using Stevia in the Raw here, but feel free to give it a shot. In my experience, I find that Stevia in the Raw dissolves easier/faster and doesn’t thicken as much as erythritol. The fudge might not be firm enough, so be sure to keep about 1/4 cup of Peanut Flour on the side in case you need it. As long as the texture is really thick (like pictured in step #5) you should be good :)
    Hope the substitution works out for you!

  15. Laura Leslie: May 25, 2014

    I’m so grateful to have found your website :) I have a lot of food allergies but since finding your site I have found some hope thanks for making me happy :) can’t wait to try your recipes !

  16. dessertswithbenefits: May 25, 2014

    I’m so happy you found my site too! I’m glad you can make some of my recipes, even with your allergies :)
    I hope you get to try the Healthy Cheesecake Dip soon and a bunch of other recipes!!
    Have a great week 😀

  17. Laura Leslie: May 28, 2014

    I was wondering would greek yogurt work in this recipe instead of the cottage cheese ? :)

  18. dessertswithbenefits: May 29, 2014

    While I sure hope Greek yogurt would work here, I have a feeling that it won’t… cottage cheese has a lower water content so the fudge is able to solidify well. If you feel like recipe testing you can try out the Greek yogurt, but keep a few tablespoons of peanut flour and maybe another tablespoon of the Metamucil nearby in case you need it in the end. As long as the mixture is really thick, like pictured in step #5, you should be good to go!
    I’m crossing my fingers this sub works out for you! :)

  19. mary: June 4, 2014

    This recipe looks amazing! I plan on making it for my boyfriend’s birthday, who is obsessed with peanut butter! I was wondering, would it be okay to use store bought metamucil?

  20. dessertswithbenefits: June 6, 2014

    Thanks so much Mary!
    If your boyfriend likes peanut butter, then he’s pretty much an awesome boyfriend already 😉
    I haven’t tried this recipe using storebought metamucil so I can’t be sure, but if you try it, just make sure to use the plain/unflavored version.
    I hope you and your BF like the fudge! I’m so honored :)

  21. Healthy Low Carb Recipes: June 30, 2014

    Thank you so much for what I’m sure was lots of research (and licking the bowl) to come up with this recipe. Of course we all want to add our own variations. Since I don’t generally have psyllium husk in my kitchen, I’m going to use ground chia seeds and a little less than your recipe calls for since your homemade Metamucil has sweetener added to it. And the beauty of it is that even if it doesn’t turn out, it will still be worth it just to lick the bowl!

  22. dessertswithbenefits: June 30, 2014

    Yeah, it took a few trial and errors to get the texture just right, but it was well worth it!
    Ground chia seeds sounds great! Just note that psyllium thickens VERY well and VERY quickly… much more than chia. You might actually need to use more, but I would start out with how much is stated in the recipe and see if you need any more after that. As long as the fudge is really thick, like pictured in the Instructions, you should be all good to go :)
    I hope the substitution works out, and I hope you like the recipe!!

  23. Fiona: July 14, 2014

    Hi, just found your site and love it! Thank you for all these lovely recipes. Could I just ask if the Erythritol you use weighs like sugar or is it really fine powder like Splenda or canderel? I live in Ireland and Erythritol isn’t as easily available to buy. I was going to try recipe with truvia or Splenda until I get Erythritol on amazon.
    Many thanks
    Fiona x

  24. dessertswithbenefits: July 15, 2014

    Thanks so much Fiona!
    The erythritol measures just like sugar. It’s a fine powder, just liked powdered sugar, and it weighs the same as sugar.
    I wouldn’t use Truvia since Truvia is 2x as sweet as sugar, and the fudge would turn out way too sweet… and I wouldn’t recommend Splenda since it doesn’t weigh the same and it might not work.
    I would wait until the erythritol arrives, just to be safe. I don’t want you to waste any of your ingredients on a failed batch (I’ve had WAY too many of those)!

  25. Vanessa M.: August 13, 2014

    I don’t have erythritol, but I do have lots of other dry sweeteners. Would any of these work, and if so, how much would you use? …sugar (granulated, powdered, brown, and turbinado), sucanat, coconut sugar, date sugar, palm sugar, xylitol, Stevia in the Raw, and Splenda. Thanks!

  26. dessertswithbenefits: August 14, 2014

    Vanessa M.-
    I haven’t tried this recipe without the erythritol, but I think other sweeteners will work just fine :)
    The sucanat and coconut sugar might make the fudge a really dark brown, so if that’s okay with you go ahead and use those. I would recommend using a blend of sucanat, coconut sugar, and Stevia in the Raw… let’s say 1/2 cup each?
    I hope these substitutions work out, and I hope you like the recipe!!

  27. Rhonda: September 1, 2014

    Hi there! I’m so excited to find your website since I am super sensitive to sugar but still have a sweet tooth, and I always appreciate recipes that take good nutrition into consideration. I was really excited to try this recipe but broke the first rule of recipe-blog following — don’t make substitutions! I didn’t have any psyillium husks so I substituted ground chia seeds. The result is a peanutty-goo, that tastes good but certainly isn’t fudge. My bad. Oh well! I’ll try again and actually follow the recipe next time. Thank you so much for all of your hard work!

  28. dessertswithbenefits: September 2, 2014

    I’m so glad you found my blog too! :)
    Thanks for trying out the recipe, I’m sorry the chia seed doesn’t work… psyllium husk is really the magic ingredient here. At least it tastes good right? 😉
    I hope you get to try the recipe again and I hope you LOVE it!!

  29. Rhonda: September 2, 2014

    Hi Jess! The good news is that the chia-seed concoction is edible — it’s sort of like a very tasty peanut butter. I’m using it as a mid-morning snack and a before-run snack. But I bought some psyllium husks yesterday and I’m looking forward to trying the recipe again. Happy experimenting!

  30. dessertswithbenefits: September 4, 2014

    That’s good to hear!! I hope you like the recipe version #2 😉

  31. Sage: October 13, 2014

    Recipe sounds good, but will the p husk make you go to the bathroom?

  32. dessertswithbenefits: October 14, 2014

    This fudge IS really good!! :)
    And no, the psyllium won’t make you “go” (unless you eat a large amount in one sitting) 😉
    3 tbs of my Homemade Metamucil is equal to about 1-1.5 tbs of psyllium, and spread out through 36 pieces, it isn’t a large amount per piece.
    I hope you like the recipe!

  33. Nicole Trevisan: November 16, 2014

    could i use greek yogurt instead of the cottage cheese, since you are just blending it anyways?

  34. Nicole Trevisan-
    I haven’t tried using Greek yogurt instead of cottage cheese here. It might work, but I’m not sure. Cottage cheese has a lower water content than yogurt so you might need to add some extra peanut flour to help absorb any extra liquid, otherwise the fudge won’t firm up.
    If you try out the yogurt sub, I hope it works out for you! I hope you like the fudge! 😀

  35. J. Bockisch: December 2, 2014

    i don’t have psyillium husks so i might try it with arrow root powder instead. i hope it works!!

  36. J. Bockisch-
    I’m afraid the arrowroot powder won’t work to replace the psyllium. Psyllium doesn’t have a good substitute because it’s SO absorbent (more than flax and chia put together)

  37. Liz: December 20, 2014

    Tried this recipe and it is fabulous! Thank you! The texture is great and the cottage cheese gives it a nice tangy flavor. Thanks for your recipes! They are all great!

  38. Liz-
    YAY! I’m so glad you liked the recipe!! This is definitely one of my favorite recipes to make whenever I buy cottage cheese 😉
    Thanks for letting me know how it turned out for you 😀

  39. Lauren: January 2, 2015

    Is there anything I can use instead of peanut flour? No store near me sells it.

  40. Lauren-
    I’m afraid there isn’t a substitute for the peanut flour. I never see peanut flour in stores either (I only see PB2, but that has sugar in it) so I buy it online here:
    Hope this helps!

  41. The Golden Graham Girl: June 16, 2015

    Gosh darn it, I have to make homemade cottage cheese again? Anyway to substitute for the homemade Metamucil without having to make an entire batch? Thanks!

  42. The Golden Graham Girl-
    You can always buy the cottage cheese to save some time! But making it at home is pretty darn cool too 😀
    As for the psyllium, I’m afraid it’s near impossible to substitute. I haven’t tried this, but you can give it a shot:

    2 cups Low Fat Organic Cottage Cheese
    1 tsp Vanilla Extract
    1 tsp Butter Extract (optional)
    150g (~1+1/2 cups) Powdered Erythritol**
    180g – 240g (1+1/2 – 2 cups) Peanut Flour

    Line an 8 inch brownie pan with parchment paper both ways, set aside.
    Blend the cottage cheese, vanilla extract and butter extract until completely smooth.
    Add the erythritol and blend again. Pour the mixture into a stand mixer fitted with a beater attachment. Turn on low speed.
    Add the peanut flour and mix until it’s thick and fudgy, like cookie dough (it shouldn’t be sticky or goopy).
    Scoop the mixture into the prepared brownie pan and spread until smooth. It might take a while to spread, but try to flatten it out as best you can. Cover the pan with plastic wrap and refrigerate overnight.
    Slice the next day and serve! To store, seal tightly with plastic wrap and keep in the refrigerator.

    Hopefully this works! 😀

  43. The Golden Graham Girl: June 16, 2015

    Thanks, Jess! Trust me, I would buy it if I could! I only make it at home because I’ve never seen it in the stores in South Korea anywhere. And I’ve got psyllium husk, just not the 24oz called for in the homemade Metamucil recipe. I was just trying to figure out how much I needed to use for just this fudge.

  44. The Golden Graham Girl-
    Oh perfect! I believe you will need 2 – 2+1/2 level tablespoons. As long as the end product looks like the image in step #5, you should be good! 😀

  45. Lisa: June 22, 2015

    Hello! I’m craving sweets but trying to get healthy & this recipe sounds amazing, I really want to try it! Quick question on the Erythritol….There are so many choices! Granular, with stevia (which I see I see is in the homemade metamucil so i assume the Erythritol should not be a blend with stevia)…do you have a brand/type (Erythritol) you recommend? Here are 2 sources I found but prefer to use what you did if at all possible. I already have all the other ingredients set to purchase but am a little confused by this Erythritol item, thank you :)

  46. Lisa-
    Thank you!
    Recipes that use granulated erythritol, I use Now Erythritol.
    Recipes that use powdered erythritol, I use: Sensato Erythritol Powder OR Swerve Confectioners.
    In this specific recipe, I used Sensato Powdered Erythritol 😀

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