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!
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.
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.
Be sure to check out this super easy 2 Ingredient Fudge from Allergylicious. Make it low carb with some sugar-free chocolate!
- 1 cup creamy peanut butter
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
Line an 8x8 inch pan with parchment paper and oil the paper.
In a large saucepan over medium heat, whisk together the whipping cream, sweeteners, and vanilla extract until sweeteners dissolve.
Bring to just a simmer, remove from heat and add the chopped chocolate. Let sit 5 minutes, then whisk until smooth.
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.
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.
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.
Finally, spread remaining chocolate mixture over peanut butter. Refrigerate until set, about 1 to 2 hours. Cut into small squares.
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
Total dietary fiber: 1.75g