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Easy Chocolate 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!

Low Carb Chocolate Peanut Butter Cup Fudge

Don’t you hate it when you discover that you’ve been doing things the hard way? I have apparently been doing things the hard way for a couple of years now and I am distressed to find out that things could have been so much easier. All. This. Time. All this time I’ve been thinking that low carb fudge was really hard to make, that I had to boil up some of my low carb sweetened condensed milk to make anything resembling really good fudge. Yes, yes, I know there is some easy low carb fudge made with cream cheese and it’s one of the first things that everyone makes when they come to the low carb, high fat way of life. But that’s not really fudge, in my humble opinion. It’s good enough, it’s okay, but let’s face it: it tastes like cream cheese mixed with chocolate and that’s not really what fudge tastes like. Certainly not like the fudge I grew up with!

I wanted real, honest to goodness low carb fudge and I made it a few years ago with this Fruit and Nut Fudge that combined my low carb sweetened condensed milk with unsweetened chocolate and some sweetener. This is the easy fudge we all grew up making, where we bought a can of condensed milk and tossed in a pan with chocolate chips, right? Surely you did this. But to make it low carb, I had to go the extra mile of making the sugar-free condensed milk and then mixing it up with the other ingredients. Not exactly hard, but not exactly easy either.

Best Low Carb Chocolate Fudge Recipe

But when I managed to make real chocolate ganache by heating some cream with sweetener and then melting the chocolate into that, I knew I was onto something. The center of my Chocolate Ganache Macaroon Tart was so fudgy when it was chilled, I knew that with a few tweaks it would make amazing fudge on its own.

But you know I can’t leave well enough alone, right? I mean, if you are just looking for plain old chocolate fudge with no fancy inclusions or a yummy peanut butter filling, by all means go ahead and just make the chocolate part, spread it in your pan and be done. That’s cool, you’re a purist, I get it. But if you’re like me and always itching to jazz something up, then you will love the peanut butter layer of this amazing fudge. It’s pretty easy too, just melt some PB, mix in a little sweetener and vanilla and layer it all together. It’s like an extra-fudgy, gooey peanut butter cup and the very thought makes me weak in the knees. Excuse me while I head to the kitchen to make some more.

Rich low carb chocolate fudge with a creamy layer of peanut butter. Just like a peanut butter cup!

Be sure to check out this super easy 2 Ingredient Fudge from Allergylicious. Make it low carb with some sugar-free chocolate!

5 from 1 vote
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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:
Peanut Butter Layer:
Instructions
  1. Line an 8x8 inch pan with parchment paper and oil the paper.
  2. In a large saucepan over medium heat, whisk together the whipping cream, sweeteners, and vanilla extract until sweeteners dissolve.
  3. Bring to just a simmer, remove from heat and add the chopped chocolate. Let sit 5 minutes, then whisk until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Low Carb Fudge Recipe

 Fruit & Nut Fudge

Low Carb Dairy-Free Chocolate Fudge

Dairy-Free Coconut Milk Fudge 

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

      • I was just going to ask a similar question. When I made it, I did just the chocolate without the peanut butter layer (what can I say, I wanted plain old chocolate fudge), but I did detect a graininess to it. I’m wondering if I did something wrong. Perhaps I didn’t whisk it enough before heating. I’ve read that Swerve or erythritol will recrystallize when it cools after it has been heated. I’m wanting to try my old fashioned, creamed fudge recipe using Swerve, but I don’t know if it would cream on a marble slab like a fudge made with sugar. I may have to try half a batch (so as not to waste too much if it bombs). Any insights on this? I’m a candy maker and it’s getting to be that time of year. I want to have my low-carb candy and eat it too. Haha! Fudge is my favorite.

        Reply

      • Hi Carolyn,

        I checked ths out today and while Bakers is 1g net carb, it looked to me like Ghiradelli’s was 7g net..i think 14g carbs 7g fiber..is that the one you use or a different one?

        Reply

        • Did you happen to look at the serving size? Because Baker’s lists their serving as 14 g which is about 1/2 an ounce. Ghirardelli, on the other hand, lists a serving size as 42 g. a much bigger serving size, therefore the net carb count comes out to almost exactly the same. It’s both unsweetened chocolate, therefore there should be little to no difference in carb counts.

          Reply

    • Liquid stevia does not have a cooling effect. Erythritol does though, maybe that’s what you are tasting. In this recipe, some sort of liquid sweetener is required because if you used more swerve, your fudge would get too thick and not spreadable.

      Reply

  5. can you do it with sweetened chocolate? And thanks you soooooooooooooooooo much for the recipe. i love pnut butter! and chocolate! i think the combo is one of the best things ever!
    i was also really happy to find the coconut milk fudge, because my younger sister used to loove fudge before she went off dairy. she will be really exited!

    Reply

  7. Could I use the Truvia Baking Blend in place of the powdered Swerve since you are heating it on the stove anyway? I could use the liquid Stevia in the peanut butter?

    Reply

    • You can certainly try. I do worry that the Truvia will get a bit gritty upon cooling. If you can powder it in any way, that would help some.

      Reply

  8. Carolyn,
    Have U ever used the THM sweet blend & if so would I use the same amount instead of swerve? Can’t wait to make this!!
    Thank

    Reply

  12. Oooh man, fudge is definitely my weak point when it comes to sweets. & I agree with you 100%: cream cheese fudge is not fudge; it is chocolate cream cheese. While that is still delicious, it’s not the same as digging into a platter of Fantasy Fudge. It’s like vegan cheese! You may get close, but you’re never truly going to achieve that truly satisfying cheese taste with substitutes. You are a goddess for sharing this low carb (PB Cup-omg my fave) fudge with us, Carolyn! Thank you:-)

    Reply

  13. I made these yesterday morning…So easy and So delicious! I have really enjoyed reading through your recipes. Thank-you for all your efforts!

    Reply

  16. This is seriously the best. fudge. ever. I ground my own Swerve to make confectioners, and the pb layer was gritty. (Still delish!!!!) Next time I will either heat the pb on the stove so the Swerve dissolves, or buy the real thing instead of grinding my own. Probably the former since I may be making another batch tonight!!

    Reply

  18. this is amazing, thanks Carolyn! it got BETTER in the fridge after a few days. wasnt like fudge on day 1 but was days later for sure!

    Reply

  19. Hi Carolyn,

    I LOVE this recipe, and it gets better aftr a few days in the fridge, too!

    I tried a twist on it – we were out of PB, so I used your exact recipe for the fudge minus the PB layer and mixed in walnuts instead. Delicious!!! and easy!

    i want to try two new combos next – one spicy chocolate and one with rosewater+chocolate!

    Reply

  20. I’m struggling to find Sweve here. I do have xylitol, stevia.
    Any recommendations on which sweetener would work best?

    Reply

    • You could use a combination but you really want to powder the xylitol first, as much as possible. And since xylitol attracts moisture more than erythritol, your fudge may be softer. You may find you need to add a little cocoa powder to get it to thicken.

      Reply

  21. These look delicious! I’m recently dairy free because of an inflammatory response with the tiniest bit…does anyone know of a substitution I could use? Thanks!

    Reply

  22. I went out today and bought Swerve for this. It is my 1st experience with this sweetener. I made this exactly as the recipe instructed and found that it is not sweet enough for my liking. I like really rich things and I am horribly addicted to sugar. I probably haven’t been doing low carb long enough to appreciate it, I guess. I may try it again sometime using more swerve. I can say that I seem to prefer Swerve to the rather bitter stevia I had been using.

    Reply

    • Try adding a bit more stevia extract to some of my recipes that use swerve, if you don’t find them sweet enough. I find that the two together can taste sweeter.

      Reply

      • These seem perfectly sweet enough for me now that they have sat a couple days. Not sure what that is all about, could just be that I am getting used to not having real sugar. haha

        Reply

  23. Yeah, this is not fudge. It’s truffle slices at best but it no way does this even resemble fudge.

    Followed instructions to the T.

    Reply

  24. Thanks for sharing this recipe! Made this yesterday and it is, unequivocally, the best fudge I’ve ever eaten — low carb or otherwise! It’s soft and delicious, and the dark chocolate goes way better with peanut butter than the milk chocolate typically used in candy bars. I especially liked that it was relatively quick and easy. This will be my new treat recipe.

    Reply

  25. I’ve tried this recipe just now, I had a little problem with the peanut butter, as soon as the erythritol hit it the peanut butter became solid.
    I put it into a jerky gun and squeezed it on the chocolate layer in stripes and cocered it with the rest of the chocolate, but I’m sure that it should stay fluid?
    I even tried to heat it up some more, but the only thing happening was it getting hot 🙂
    Some leftover is now cooled down and it has the consistency of caramel candy – I’m thinking of doibg it again, spread into a silicone form, cool down, cut into small cunks and cover with chocolate. But I’m not sure what happened here?

    Reply

    • I am not sure what happened either, Lore. I wonder if the brand of erythritol makes a difference? What kind were you using? I might suggest adding a little butter next time to the whole thing to help keep your PB layer softer. Or just adding less of your erythritol.

      Reply

  26. Great recipe! I finally made this – I did want to say that for anyone that likes things “sweet”, you might want to add more sweetener to the chocolate. I tasted it while melted and it was wayyy too bitter for my tastes, so I ended up adding more liquid Stevia (which made the chocolate separate a bit). Still turned out great, but if you like sweet chocolate rather than bitter, you might want to try adding more sweetener to begin with – hopefully that would keep it from separating like mine did.

    Reply

  27. Oh… my goodness. This is FANTASTIC. I keep it in the freezer and just take peices out as needed. It is so good. Even better than “normal” fudge.

    Reply

  28. OMG — this is sooo bitter! I did follow the recipe carefully, will wait a few days like another post noted before coming to final opinion; hope it gets sweet—really need a no sugar chocolate fix!

    Reply

    • What sweetener did you use? Because it is not at all bitter the way I make it. But you may have more of a sweet tooth than I and should add more if it’s bitter to you.

      Reply

    • Hi Linda. I would bet that there was a disconnect in measurements somehow, because I’ve made the fudge three times now and it’s never been bitter. And no amount of waiting in the freezer will make it sweeter if it’s bitter now! I can’t get Swerve where I live, so I’ve made it with granulated Xylitol and once with Splenda (the little packets; I just used ½ cup equivalent) and every time it’s been great. I hate the taste of Stevia so I don’t even bother with that either.

      Reply

  29. I just tried this recipe and was very disappointed in how extremely strong/bitter it was and I used erythritol for the sweetener. Almost like eating 90% Cacao chocolate. Are you *sure* it calls for 6oz of unsweetened chocolate? That’s a PACKAGE AND A HALF of 4oz. Bakers Unsweetened chocolate and a LOT of chocolate bitterness. Other fudge recipes I’ve make only call for a fraction of that (a couple of squares).

    I ended up using a whole 1lb of erythritol and some stevia to get it somewhat sweet, but it’s still not quite there and I’m out of sweetener. What a bummer. I feel like I’ve wasted some good chocolate and expensive sweetener.

    Reply

    • You should try using something more like Swerve, instead of plain erythritol. But it also sounds like you have much more of a sweet tooth than I. This recipe has gone over very well with even my kids, who love sweets. And most of the people who’ve made it have been very pleased. I do want to point out that the bitterness may also be the stevia. Some people always taste it as bitter.

      And yes, I am VERY Sure of my amounts, given that I have made this recipe multiple times.

      Reply

    • Dave, I’ve made this recipe multiple times also and have never had it come out tasting bitter. I don’t use Baker’s brand chocolate (I just buy unsweetened in bulk), but I seem to remember that each individual square was one ounce, so I think maybe you’re using too many squares if it took one and a half packages.

      Reply

  30. I made this and it taste perfect however it is a little soft the bottom chocolate layer is a little runny. I would like to make it again, any thoughts on how come it came out so soft for me. It would be the perfect little sweet treat to grab when I get a sweet craving. I was hoping to keep it in the freezer but this batch just barely made squares. Any suggestions would be greatly appreciated.

    Thank you

    Reply

  31. I tried doing this recipe and it won’t harden. It has been in the fridge for 17 hours and is still like a “saucey” texture. What did I do wrong?

    Reply

    • I can’t really say without having been there but it sounds like it didn’t have enough chocolate to cream ratio. What brand of unsweetened chocolate did you use? Could also be the sweetener, since Swerve has fiber in it that would help harden things. What sweetener did you use?

      Reply

    • If you look through the comments you’ll see that other people have had trouble with their fudge not hardening, so what you’ve experienced is somewhat common. Still, I’m always puzzled when I read about this happening, because I’ve made the fudge many times and it’s always turned out perfectly — but you’ve got to follow the directions to the letter and, with the exception of the type of sweetener you use — don’t make any substitutions. Fudge can be a little tricky.

      Reply

  32. Hi there,

    After ogling this recipe for months, I finally made it today. I made it in individual silicone cups and got a dozen huge ones that I will definitely cut in half.

    The second half of the chocolate mixture seized up on me (my fault), but I used it anyway and sort of pushed it down with a paper towel so it didn’t look so bad. I guess I could always serve them upside down, problem solved!

    I love that it’s not overly sweet – you get the satisfaction of rich chocolate and peanut butter without that sweetness overkill. These are definitely treats I will make again! Thanks so much for sharing this recipe!

    Reply

      • Honestly, I am challenged when it comes to chocolate so what I think I will do next time is cut the chocolate recipe in half and make the second batch after the first chocolate layer and peanut butter layer have firmed up.

        I have a question – have you played around with the chocolate measurement? I’m wondering if maybe 5oz will still be plenty rich and chocolate-y. While I think the recipe is great as is, my daughter thought it was a bit too intense on the flavor.

        Reply

    • Well, given that the vast majority of readers had no trouble at all, there must be something amiss. What brand of unsweetened chocolate did you use? And nothing is EVER a waste of ingredients…if it didn’t firm up, it would make a great sauce for ice cream!

      Reply

  34. I love the flavor of this rich chocolate recipe, but I too have made this recipe twice with confectioner’s Swerve and Ghiradelli cocoa powder and it definitely does not set up quite well. Of course, it tastes so good that I have been willing to eat it from the freezer, and even then it is not solid after days in the freezer. I am considering less cream or even adding some coconut oil so that it might be more solid. If anyone masters this funniness issue, please post your solution, as this recipe is SOOOO delicious!

    Reply

    • Hi Laura. Why are you using cocoa powder? the recipe calls for unsweetened chocolate, not cocoa powder. This would explain your issue with consistency.

      Reply

  35. I thought I’d drop you a line to let you know that I have made this quite a few times since last year, and have pretty much perfected it.

    I split the chocolate recipe in half, and make it in two separate batches. I could not stop the chocolate from seizing up when making it all at once.

    I now use a silicone cake bar mold, and each bar cut into 3 equal pieces. I get 24 squares, kept in a covered Pyrex Bowl in the fridge.

    The people who complain that it doesn’t set all must be using cocoa powder. I have never had an issue. It sits perfectly for me every time.

    Thank you again for the best low carb sweets recipe on the internet.

    Reply

  36. I made this tonight for the first time and its great. It set up well and I think I could have made the chocolate a tad sweeter. My question is can I use a powdered monk fruit sweetener instead?

    Reply

  37. Where do you find swerve? I’ve checked all the grocery stores in my area & can’t find it—is there a substitute ?

    Reply

    • After seeing so many references to Swerve on low-carb recipe boards, I finally ordered a couple of bags online. When I got them, I found that it is nothing more than erythritol! I guess “swerve” just sounds less chemical-y, LOL. Anyway, you can buy erythritol for a lot less than Swerve, and in my experience it measures just the same. Great ingredient to have on hand for low-carb desserts.

      Reply

        • I just got out my bag of Swerve and you’re right, the second ingredient is oligosaccharides. And I agree that erythritol feels a bit “cool” on the tongue, which is why I sometimes combine it with another sweetener if the recipe calls for a lot. But anything I’ve made with Swerve hasn’t tasted any different when made with erythritol instead. It’s so expensive to buy overseas!

          Reply

  38. When grinding sweeteners, do you measure the amount before or after grinding? Also, I know lots of THM members use your recipes. Would you be willing to list whether your recipes are S or E when you post them? That would be useful. Thanks for all you do!

    Reply

    • Since I don’t follow THM but instead a low carb diet, almost all my recipes are S. I also don’t grind my sweeteners, but I would say to measure it out AFTER grinding.

      Reply

  39. Carolyn, I like this recipe – last night I was dying for chocolate. I’ve been baking the oatmeal chocolate chip cookies for the bakesale, and I am getting hooked on chocolate.

    So, I made this. Now, it’s good, but it needs to be kept cold.

    Can I add something to make it firmer so I can serve it at room temperature? I am considering a bit of xantham gum, maybe 1/4 t, because I have used it to thicken gravy and such.

    Reply

  40. What kind of peanut butter did you use? I used a creamy organic by Santa Cruz. Had a hard time with it as it seized up with the addition of Confectioner Swerve and wasn’t pourable. Pretty hard to work with- I had to drop chunks onto the chocolate layer. I’d love some suggestions of brands that are low sugar but still produce something pourable. Thanks

    Reply

  41. Another yummy recipe!!! This is super creamy fudge. I added less swerve/sweetener than you suggested to accommodate my level of preferred sweetness and only had crunchy peanut butter on hand and it came out wonderfully. A delicious recipe! Thank you!

    Reply

  42. Hi.,.. Can I use 85% cocoa or cacao bar chocolate instead of the unsweetened baking chocolate? Would love to try these tonight but don’t have baking chocolate on hand. Thanks!

    Reply

  43. I made this recipe with stevia (it was easiest to find) and it was pretty awful. Perhaps I’m just sensitive to artificial sweeteners tasting like laboratory cleaning supplies. I’m contemplating getting some other kind of sweetener and I think if I had mixed the chocolate and peanut butter together it wouldn’t have been as pretty but would have tasted much better.

    Additionally, the fats formed white hard deposits on the top of the fudge as they solidified. I guess they separated out? Pretty gross if you look at it long enough to notice. I probably won’t retry this recipe anytime soon.

    Reply

    • It would be pretty awful with stevia, indeed. Stevia and chocolate create a bitterness that it unpalatable to many people. It would also be the cause of the separating. Swerve has pre-biotic fibers in it that help bring things together and that doesn’t happen when you use it. I write recipes based on certain ingredients and I simply cannot guarantee the results if you choose to make major substitutions like this.

      Reply

      • HAHA, I’m glad you wrote those first two lines. Pretty funny! Yeah, it was my first time doing any thing keto AND sweet. I generally stay away from stevia/fake sweeteners. I will say it got a bit better after the flavors got to meld for a few days. I’ve been reading your responses about the Swerve so I’ll look into it more. But you find the liquid stevia is better tasting than the powdered one?

        Reply

        • In terms of sweetness, I don’t favour liquid stevia over powdered. But you usually need less of the powdered (about half). Now, I do object to the term “fake” sweeteners because I don’t use any. Both Swerve and stevia are all natural. 🙂

          Reply

  44. This was delicious! I followed the recipe exactly and the texture was perfect – exactly as fudge should be! It is not as tooth-achingly sweet as regular fudge, but I liked it (and I have a huge sweet tooth). I also didn’t feel as weighed down as when I eat regular fudge. There is a bit of sweetener after taste (as you find with all low carb sweets), but I actually found that this dissipated a bit after day 1 for some reason. I’ve been storing leftovers in the freezer and just let a square sit out on the counter for a little while whenever I would like a piece. Thanks for sharing such a great recipe!

    Reply

  45. I made this today. It is in the refrigerator cooking, but of course I had to ‘clean the bowl’ and it is delicious. Thank you for this wonderful fudge recipe that is really fudgy and not ‘chocolate cream cheese’!

    I eliminated the peanut butter layer. I cannot bring PB into my home because I love it too darn much.

    I couldn’t find a Girardelli baking bar in the store today, so I used Baker’s brand.

    In lieu of PB I added in 1/2 cup chopped pecans, 2 TB dry cranberries and 1/2 cup unsweetened shredded coconut. I sprinkled some coconut over the top, too, for appearance.

    I am confident this will be delicious.

    Reply

  46. Hi! I’m very new to the low carb thing and I think I’m doing something wrong. When I enter this into myfitnesspal, it tells me the carbs are 10 which is way off (I also made cookie today that were supposed to be 3 carbs but myfitnesspal said they were 12…so I know it’s an error on my end ). Any idea what I could be doing wrong?

    Reply


  47. Not sure if anyone commented this yet or not but I made this with almond milk instead of heavy cream and it turned out perfect. I did have to add an ounce or so more chocolate to get it to thicken up. It is delicious!!

    Reply

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