Peanut Butter Cup Fudge



Chocolate Layer:

1 1/4 cups heavy whipping cream

1/2 cup powdered Swerve Sweetener

1/4 to 1/2 tsp liquid stevia, depending on how sweet you like it

1/2 tsp vanilla extract

6 ounces good quality unsweetened chocolate, finely chopped

Peanut Butter Layer:

1 cup creamy peanut butter

1/4 cup powdered Swerve Sweetener

1/2 tsp vanilla extract


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.


Each square has 4.4 g of carbs and 1.75 g of fiber. Total NET CARBS = 2.65 g.