Go Back
–+ servings
easy cottage cheese chocolate peanut butter fudge close up image on a cutting board

Cottage Cheese Fudge (Chocolate Peanut Butter)

Jenni Cole
Creamy Chocolate Peanut Butter Cottage Cheese Fudge — a high-protein, no-sugar freezer treat that tastes like a peanut butter cup! Easy, no-bake & macro-friendly.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
3 hours
Total Time 3 hours 10 minutes
Course Snacks
Cuisine American
Servings 12 servings
Calories 114 kcal

Equipment

  • 9x5 loaf pan or 8x8 pan
  • parchment paper
  • immersion blender, blender, or food processor

Ingredients
  

  • 1 ¼ cup cottage cheese we used Good Culture 4%
  • 1 cup chocolate chips or Lily’s brand for sugar-free
  • 1 scoop peanut butter powder PB2 or Naked brand are great, (optional) see notes below
  • 1 teaspoon vanilla extract optional
  • 1 tablespoon peanut butter natural, made with no sugar

Instructions
 

  • Line your pan with parchment paper. Trim the corners to get it to lay down smoothly in the pan.
  • Add the chocolate chips to a small microwave bowl and melt them in the microwave in 30 second increments, stirring each time. They'll take about 90 seconds to melt, depending on your unit.
  • Blend the cottage cheese with a blender, food processor, or immersion blender. ** see notes section below
  • Add the melted chocolate, blended cottage cheese, vanilla, and peanut butter powder to a bowl and combine.
  • Pour the mixture into a parchment-lined 9x5 loaf pan or 8x8 pan and smooth the top.
  • Melt the peanut butter in the microwave. Drizzle it over the top of the chocolate peanut butter fudge. You can swirl it in a bit with a toothpick but that's totally optional.
  • Cover with plastic wrap and chill in the freezer for 4 hours.
  • Slice the fudge into 12 squares. Garnish with chopped peanuts if desired. Enjoy! Store in the freezer and let defrost slightly before eating (or microwave a piece for 10 seconds if you're impatient).

Notes

Peanut butter powder: We added this because we already had it and it does add more of a peanut butter flavor. Either Naked or PB2 are great brands. You can leave this out and just let the peanut butter flavor come from the peanut butter drizzle on top.
Blending cottage cheese: With this fudge version, we blended the cottage cheese with an immersion blender before combining it with the other ingredients. You can also skip this step and just add all ingredients to a blender and combine them together like we did with our 2 ingredient cottage fudge recipe.
Cottage cheese brand: Good Culture was used since it's highest protein, but it can be hard to find and it's more expensive. Any 4% cottage cheese will work here. Lower fat cottage cheese like 2% should be ok too, but it will make the fudge a little softer.
Chocolate chips: we used Lily's chocolate chips, which are monk fruit sweetened. You can use any chocolate chips you prefer and they'll work great in this recipe.
Low carb macros (using sugar-free chocolate chips)
Per serving: ~88 calories, 6.4g fat, 9.0g total carbs, 5.8g fiber, 3.2g net carbs, 4.3g protein.

Nutrition

Serving: 1squareCalories: 114kcalCarbohydrates: 10gProtein: 4gFat: 5g
Tried this recipe?Please consider Leaving a Review!