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Atkins Diet Recipes: Low Carb Peanut Butter Fudge

June 1, 2009

I wanted to do a new low carb video to welcome in the new year. These were a big hit at all my holiday family functions even with my non-low carbing family members. Most never new they were eating low carb fudge. The original recipe can be found here: www.genaw.com 1/2 cup unsalted butter 1/2 cup Natural Peanut Butter 2 ounces softened cream cheese 1 cup Splenda 2/3 cup Vanilla Whey protein powder * Microwave the butter and peanut butter on HIGH for 1 minutes; mix thoroughly. * Mix in the …

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25 Comments

  1. OOps…You can buy stevia from grocery stores now :)
    Try the gluten free peanut butter cookies too — they are great.
    1 cup natural sugar free peanut butter.
    1 cup sugar (replace with splenda)
    1 egg
    1 tsp of baking soda
    Mix well as it forms a nice dough.
    Bake for 12 to 14 mins depending on your oven.
    They are delicious but more on the delicate side due to no "disgusting" white flour *lol*
    They do hold together nicely tho.

    Comment by wendykpa — January 16, 2009 @ 5:43 pm

  2. hi: i want to tell you that i am proud of you, i started low carb since the 4th of this month and I am really hapy with the results that i am having, i am going to try your recipie, thank you very much and congratulations for your weight loss you are the perfect example that it can be done.
    Thanks from san diego, Ca.
    Belen

    Comment by belencitaw — January 18, 2009 @ 6:50 pm

  3. I really haven't had much of problem with cooking with Splenda, but I do have a box of the new Truvia. My problem with Truvia is that the packets are too large and much too sweet, and I haven't yet done a baking comparison to get the right conversion down. When I do use Truvia, it's almost 2.5 Splenda teaspoons to 1 Truvia packets. I think they bulked it too much with erythitol.

    Comment by bowulf — January 18, 2009 @ 8:02 pm

  4. Thanks I will try the recipe — maybe my kids will like them too. :-)

    Comment by bowulf — January 18, 2009 @ 8:02 pm

  5. Congrats on your success with the diet as well! You are very welcome for whatever help I and my videos have given. I consider myself fortunate to be taken along for the weight loss journey of my viewers.

    Comment by bowulf — January 18, 2009 @ 8:03 pm

  6. whats the carb count per piece and how many pieces did you get out of the pan?

    Comment by mythreesons1967 — January 22, 2009 @ 11:30 pm

  7. From the video notes to the right of video (you may have to click more info):
    Makes around 20 pieces.
    Nutritional Info:
    Per Piece – 95.7 Calories, 8.55g of Fat (4g Sat), 3.5g of Protein, 2.3g Carbs (1.9g Net Carbs)

    Comment by bowulf — January 24, 2009 @ 1:39 am

  8. Wow awesome! I tried these and they're delicious — thank you

    However…

    I have a question — is splenda safe? I'm using stevia for most of my recipes upon guess work on the amounts *lol* but doing well..

    They say splenda is all natural. I decided to give it a try but it scares me to think it could be my worse nightmare on years gone by. I'm referring to the saccharin scare a few years back. Is Splenda one of those carcinogic foods? Do you know how it's made or what the ingredients are?

    Comment by wendykpa — February 1, 2009 @ 10:53 pm

  9. As for the safeness of Splenda, there are certainly those who are of the conspiracy theorist who point to Splenda and chlorine.

    I don't promote Splenda as being natural nor any more unnatural than any of the unpronounceable ingredients in our food. Chlorine is added to all our water supplies to kill bad organism. Do I want to eat tons of Splenda? No, but 1-3 servings per day is not IMO going to harm you.

    If you have negative effects or prefer Stevia, use that instead.

    Comment by bowulf — February 1, 2009 @ 11:22 pm

  10. Thank you for responding so quickly. I am still amazed or "stunned" after seeing your weight loss video. I am sitting here with a cup of hot tea with a teeny bit of splenda in it. I was reaching for a fat piece of cake a few secs age that my son left *lol*. hehe
    I'm surprised how good the tea taste to me. I still prefer my truvia tho but splenda is cheaper I guess. I can't exercise because of arthritis :( so I have to cut out a LOT of carbs. Thanks for the help.
    God bless :)

    Comment by wendykpa — February 1, 2009 @ 11:48 pm

  11. Could stevia be used instead of splenda? The long term health effects of splenda have not realy been discovered yet.

    Comment by enturbulate — February 6, 2009 @ 1:25 am

  12. Yes you can use Stevia if you want. I have not been convinced at the dangers after many years of its use in Canada, but feel free to use alternative sweeteners like Saccharin too.

    Comment by bowulf — February 6, 2009 @ 2:01 am

  13. You state 1.9 net carbs per piece. But on the link to the right where you say the original recipe came from, Linda says 2.5 net carbs per piece. Any difference in your version from hers? I didnt see any. Thanks for the recipe by the way. It is very good and I only used 2 Tbsp of cream cheese as I was confused by the video. Thanks again, and KUTGW

    John

    Comment by jocan55 — February 10, 2009 @ 11:37 pm

  14. Those were the numbers I got from Fitday. I don't think there is any difference except I usually use 1/3rd fat cream cheese, but I don't remember which one I fed into Ftiday. The Vanilla Whey powder may vary in carb counts as well.

    Comment by bowulf — February 11, 2009 @ 12:14 am

  15. sounds good to me Kent. I did notice after I wrote the comment that she uses a smaller pan (?) Anyway, I'm all for 1.9 instead of 2.5 :0)

    John

    Comment by jocan55 — February 11, 2009 @ 12:52 am

  16. So, I believe this probably isn't induction friendly. So I'll have to wait on this. Even though it looks wonderful. =]

    I'm going to try the fried chicken recipe tonite with some chicken wings. I hope it turns out right. I never thought of parmesan cheese as a breading. lol.

    Comment by Blackbarbietea — March 25, 2009 @ 8:54 pm

  17. 0:43

    Comment by RobotBadger — April 1, 2009 @ 11:19 am

  18. Have you tried comparing tastes of stevia to splenda, which tastes closer to sugar?
    Have you tried this recipe with chocolate protein powder :) I wonder how that tastes..

    Comment by Wrathorn — April 21, 2009 @ 4:44 am

  19. I have tried the original Stevia (Trueleaf) and found the stuff way to bitter. I have also tried truvia, and while good on items like strawberries or raw items, my cooking with it has not gone successfully. For the time being, I prefer cooking with Splenda (liquid and granulated).

    Comment by bowulf — April 22, 2009 @ 12:24 pm

  20. Thank u very much it looks very tasty by the way can I use cocoa powder instead of whey protein powder?

    Comment by solidcloud — April 30, 2009 @ 4:33 pm

  21. It would not work to be a one to one transfer. Cocoa powder would not add the same bulk or texture as the whey protein.

    Comment by bowulf — April 30, 2009 @ 7:04 pm

  22. Thanks to your wonderful video I am now able to enjoy a sweet treat now and again while low-carbing. Thanks for a delicious recipe! BTW, your story–and you—are so inspiring. Keep the videos coming–they are truly appreciated!

    Comment by georgiatavira — May 7, 2009 @ 2:37 am

  23. You are very welcome, and thanks for watching!

    Comment by bowulf — May 7, 2009 @ 3:18 am

  24. How much is "One stick" of butter

    Comment by robinhowardjohnson — May 23, 2009 @ 8:59 am

  25. 1/2 cup of butter

    Comment by bowulf — May 23, 2009 @ 2:44 pm

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