Prepare 2 9x9 baking pans with waxed paper. Spritz the waxed paper with nonstick cooking spray.

Blend cream cheese, butter, and peanut butter in a stand mixer until fluffy and smooth, about 5 minutes.

Beat in the vanilla extract, sweeteners, and peanut flour.

Transfer fudge equally to baking pans and spread into an even layer.

Place in the refrigerator and chill until completely set, at least 2 hours.

Lift fudge using the waxed paper and place on a cutting board. Cut into 1 inch squares using a warm, clean knife.

Store fudge in the refrigerator or freezer in an airtight container.

 

Makes 72