Atkins Diet Recipes: Low Carb Peanut Butter Fudge
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 cream chees * Add the Splenda and the whey protein powder until well combined. * Line a 8 x 8" baking pan with nonstick foil. Spread the fudge and press out with another nonstick piece of foil or plastic wrap. * Chill for one hour. 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)
February 21st, 2010 - 22:39
They came out great. Thanks Kent.
March 7th, 2010 - 17:11
This tastes pretty good but for some reason despite using the recommended portions, when I make it it’s very crumby
March 7th, 2010 - 20:00
Hmmm…
Perhaps the butter or the whey protein was at fault. I really have never had a problem with it being crumbly.
March 14th, 2010 - 20:28
MMM thank you SO much !! This looks so yummy <3
March 15th, 2010 - 18:23
OMG! Love it. And my Wife liked it to, shes very finicky.
Have you ever made it using chocolate flavoured protein powder?
March 15th, 2010 - 22:33
No not me personally, but reported below was that it worked great.
April 16th, 2010 - 05:31
I think your recipes are great but Splenda is a chlorine derivative and Aspertame is deadly, a better choice would be Stevia, which is an herb or Just Like Sugar (chicory). One more suggestion…the microwave turns food into carcinogens, which cancels out any easy conveniences derived from it’s use.
April 16th, 2010 - 05:45
@sarahsweet85 I have tried the recipe with Stevia extracts (natural Stevia is way too bitter for me), and it didn’t turn out as well.
The safety of Splenda in the limited amounts I use does not concern me. I have had zero side effects and not impacted by it. As for the dangers of microwaves, I haven’t believed the conspiracy theories beyond simply not using a specific type of plastic bowls in the microwave. Feel free to experiment with alternative versions recipes though.
May 6th, 2010 - 20:14
atkins diet is realllllllllly bad for you
May 6th, 2010 - 20:29
@nightxhawk95 You mean the 211 pounds I lost, 50 points off my total cholesterol, improved heart function, lower blood pressure, improved fitness, and overall excellent health that I should give them back. It would seem you live in bizarro world where good things are ” realllllllllly bad.”
June 3rd, 2010 - 06:08
@sarahsweet85 how’s that tin foil hat working out for you?
July 5th, 2010 - 22:26
@adamscott use more butter and peanut butter and less protein powder. Made this 3 times, first two times it came out perfect. last time i made it the mix came out crumbly because i used less butter
July 18th, 2010 - 18:01
Hi protien, low carb is the only way to go! Atkins is a good diet!
July 18th, 2010 - 18:05
@sandyabernathy I completely agree. :-)
July 22nd, 2010 - 05:29
Great job! On this & other recipes. Clear explanation. I like the fact that it’s an average kitchen with average utensils, etc. that anybody would have. Suggestion: Could you give estimated carb counts and serving sizes?
July 22nd, 2010 - 05:42
@nightxhawk95: I do Atkins not for weight loss but to control diabetes. On the American Diabetes Association (high carb/low fat) diet my blood fluctuated and rose to high levels. On Atkins, my blood sugar is normal without insulin or drugs 24/7. The standard recommended high carb/low fact diet is the thing that’s “reallllly bad”. The sharp rise in obesity and Type II diabetes since it’s adoption by the nutrition establishment proves that.
July 22nd, 2010 - 06:14
@anotherjoe50 In all (or almost all) my recipes if you expand the video description, I’ll have the ingredients, steps to prepare, and nutritional facts. From this video description:
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)
July 25th, 2010 - 06:12
@bowulf Duh! Now I see it! Thanks for the tip.
August 14th, 2010 - 02:02
Please I have a peanut butter question. I have looked all over for peanut butter with just salt and peanuts and cannot find it anywhere. Can you please tell me what brand you use. That would be really helpful. I’ve given up trying to find the whey powder because they have so many kinds I don’t know which to choose. Not sure what ingrediants I should be looking for that is safe to use.
Thanks for any help with this matter. LOVE your videos. Gives me hope.
Becky from SC
August 14th, 2010 - 04:31
@beckytv2 For PB, look for one that is “Natural.” I typically buy Smuckers Natural Peanut Butter or the Target Brand Natural Peanut Butter. Their ingredients are identical — Peanuts, Salt. Smuckers is a national brand and should be able to found easily.
For Whey powder, there aren’t any perfect ones. Isopure Zero Carb is as close as they come, but still very chemical filled. Whey Protein is often a product of compromise of ideals for picking a better ones. Just pick a low carb one (<2g)
August 26th, 2010 - 21:30
Made this for the first time today. Couldn’t believe how good it was. Thanks so much for such great recipes!
August 26th, 2010 - 21:36
@sacmom3 I know it amazed me as well. It is definitely one of my trigger foods, so I save these for the holidays.
September 1st, 2010 - 14:15
@beckytv2 You can usually always find what you need on Amazon
September 3rd, 2010 - 02:08
I used to make a cheese fudge for Christmas but it has a lot of powder sugar in it so I guess I will use this recipe this year and see if anyone notices. I will let you know what everyone says! Unless you know something that can be used instead of powdered sugar.?
September 3rd, 2010 - 18:26
@barbara4u850 When ever a recipe calls for powdered sugar, I run my granulated splenda through a grinder to further break up the crystals. It’s not always perfect, but it works well enough.