Low-Carb Salted Peanut Butter Fudge Cups


  • 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


  1. Coat 18 mini-muffin tins with cooking spray. 
  2. Combine shortening, butter, and peanut butter in a medium saucepan; melt over low heat. Add chocolate and cook until melted, stirring frequently.
  3. 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.
  4. 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.
  5. I recommend storing in refrigerator, but allowing to warm slightly before serving.