Low Carb Fudge Recipe (Salted Peanut Butter Fudge Cups)
If you’re looking for a low carb fudge recipe to make either for the holiday season or simply satisfy your sweet tooth in your low carb diet, this is it!
It’s clearly the time of year where fudge making is happening in kitchens everywhere. And while there’s plenty of room to enjoy fudge from an original recipe, for those of us who want to enjoy treats throughout the season (without enjoying too much of a good thing), a few modifications are in order — and easy!
There are a number of different ways to make a low-carb, less sugar, or keto chocolate fudge recipe. Some people opt for using sugar-free chocolate chips (my favorite are Lily’s), but I’ve found that this method can be a little finicky. If you’re new to working with sugar-free or keto chocolate chips, I recommend letting this recipe be the first thing you try in taking the basic steps needed to make a low carb chocolate fudge recipe. The combo of butter, shortening, peanut butter and baking chocolate is fairly forgiving. You’ll end up with a large batch of peanut butter fudge (instead of a bowl of seized chocolate chips… I know. I learned this the hard way.)
Another thing to note about this recipe, if it’s your first time making it. Unlike a traditional homemade fudge recipe that uses a granulated sweetener like sugar and is boiled to a crystalline stage, this low-carb fudge recipe has a softer consistency. As such, I recommend storing this sweet treat in the refrigerator.
Instead of sugar, it uses Erythritol — the sugar alcohol Swerve is made of. I find that it doesn’t seem to dissolve completely, but my taste-testers agreed it was still the right sweetener to choose. The grainy texture is very slight and is well worth the trade-off for a sugar-free fudge recipe.
Low-Carb Salted Peanut Butter Fudge Cups
- Yield: 18 cups 1x
- Category: Dessert
- Method: No-Bake
- Diet: Gluten Free
Ingredients
- 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 unsalted butter (at room temperature)
- 2 tablespoons peanut butter (I recommend using a firmer peanut butter for firmer fudge)
- 2 ounces unsweetened chocolate
- 1 cup Confectioner’s Swerve powdered sweetener (sifted to remove any lumps)
- 1 teaspoon vanilla extract
- 3 drops liquid stevia
- Sea salt
Instructions
- 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.
Nutrition
- Serving Size: 1 cup
- Calories: 66
- Sugar: 0 g
- Sodium: 132 mg
- Fat: 6 g
- Carbohydrates: 1 g
- Protein: 1 g
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