Without the use of sugar, this fudge is not boiled to a crystalline stage and therefore is a softer consistency. Erythritol — the sugar alcohol Swerve is made of — doesn’t seem to dissolve completely in this recipe. My taste-testers agreed — the grainy texture is very slight and is well worth the trade-off for a sugar-free fudge.Print
Low-Carb Salted Peanut Butter Fudge Cups
- Yield: 18 cups 1x
- Category: Dessert
- Method: No-Bake
- Diet: Diabetic
- 4 tablespoons non-hydrogenated (no trans fat) vegetable shortening (I used Spectrum brand palm oil. You could probably also substitute coconut oil or more butter)
- 4 tablespoons butter
- 2 tablespoons peanut butter (I recommend using a firmer natural peanut butter for firmer fudge)
- 2 ounces unsweetened bakers chocolate
- 1 cup Confectioner’s Swerve (sifted to remove any lumps)
- 1 teaspoon vanilla extract
- 3 drops liquid stevia
- Sea salt
- Coat 18 mini-muffin tins with cooking spray.
- Combine shortening, butter, and peanut butter in a medium saucepan; melt over low heat. Add chocolate and cook until melted, stirring frequently.
- Whisk in Swerve and continue cooking over low heat and stirring until Swerve is mostly dissolved. Remove from heat; stir in vanilla and stevia. Spoon 2 tablespoons fudge mixture into each prepared muffin tin; let stand until firm.
- Once fudge is firm, carefully use a small offset spatula (or dull point knife) to loosen edges of fudge from pan and remove to storage container. Sprinkle with salt.
- I recommend storing in refrigerator, but allowing to warm slightly before serving.
- Serving Size: 1 cup
- Calories: 66
- Sugar: 0 g
- Sodium: 132 mg
- Fat: 6 g
- Carbohydrates: 1 g
- Protein: 1 g