Peanut Butter Cup Fudge
Deliciously rich low carb chocolate fudge with a layer of creamy peanut butter. This is hands down the best low carb fudge recipe I’ve ever made and it’s easy too!
Servings: 25 small squares
Ingredients
Chocolate Layers:
- 1 1/4 cups heavy whipping cream
- 1/2 cup powdered Swerve Sweetener
- 1/4 to 1/2 tsp liquid stevia depending on how sweet you like it
- 1/2 tsp vanilla extract
- 6 ounces good quality unsweetened chocolate finely chopped
Peanut Butter Layer:
- 1 cup creamy peanut butter
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
Instructions
- Line an 8×8 inch pan with parchment paper and oil the paper.
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In a large saucepan over medium heat, whisk together the whipping cream, sweeteners, and vanilla extract until sweeteners dissolve.
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Bring to just a simmer, remove from heat and add the chopped chocolate. Let sit 5 minutes, then whisk until smooth.
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Pour half into the prepared pan and spread evenly to the edges. Transfer to the freezer for about 20 minutes to firm, and put a lid over the remaining chocolate to keep warm.
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Meanwhile, place peanut butter in a microwave safe bowl and heat on high in 30 second increments until melted. Stir in sweetener and vanilla extract.
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Remove first chocolate layer from freezer and pour peanut butter layer overtop, spreading to the edges. Return to freezer for a few minutes to firm up.
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Finally, spread remaining chocolate mixture over peanut butter. Refrigerate until set, about 1 to 2 hours. Cut into small squares.
Recipe Notes
Makes 25 squares. Each square has 4.4 g of carbs and 1.75 g of fiber. Total NET CARBS = 2.65 g.
Food energy: 136kcal
Saturated fatty acids: 6.03g
Total fat: 12.62g
Calories from fat: 113
Cholesterol: 16mg
Carbohydrate,: 4.40g
Total dietary fiber: 1.75g
Protein: 3.71g
Sodium: 53mg
