Fudgy Goodness Fudge*

Peanut-Butter-Cup-FudgeI must say, I’m not a huge fan of fudge. I find most of it frankly uneatable. However, eating low carb means that I crave chocolate and so anything that promises real chocolate flavor is something I’m going to try.

This recipe actually works beautifully and delivers. In fact it makes me like fudge. It’s creamy and rich and a small square hits the spot with no need to eat too much to assuage one’s chocolate jones.

So give it a try. You can of course package this up easily and freeze it so you can always have a chocolate fix on hand.


Chocolate Layers:
  • 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


    • Line an 8×8 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.


NOTES: Note that you use powdered sugar here, and the only sugar-free powdered sugar that I am aware of is Swerve. I have no idea how it would work with granular sugar, but I suspect it would be more gritty in texture. But the heating process if long enough might melt it out sufficiently. If you should try it with regular sugar substitutes, and it works, please let me know.

SOURCE: All Day I Dream About Food


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