Keto Peanut Butter Cup Style Fudge

This layered peanut butter fudge will remind you of a popular candy! A sweet peanut butter layer is sandwiched between two layers of chocola...

This layered peanut butter fudge will remind you of a popular candy! A sweet peanut butter layer is sandwiched between two layers of chocolate fudge. We use erythritol and stevia to keep it keto-friendly.

These little squares are a sweet treat that you don’t want to miss out on.

Yields 25 servings of Keto Peanut Butter Cup Style Fudge

The Preparation

Chocolate Layers:

• 1 ¼ cups heavy whipping cream
• ½ cup powdered erythritol
• ½ teaspoon liquid stevia
• ½ teaspoon vanilla extract
• 6 ounces unsweetened chocolate, chopped

Peanut Butter Layer:

• 1 cup creamy peanut butter
• ¼ cup powdered erythritol
• ½ teaspoon vanilla extract

The Execution

1. Line a baking dish with parchment paper, then grease the paper so that it’s easy to peel off later.

2. Preheat a saucepan over medium heat. Add the whipping cream, sweeteners from the chocolate layer, and vanilla extract. Whisk together until dissolved.

3. Bring the cream to a simmer then remove from the heat. Add the chopped chocolate then allow it to sit for about 5 minutes so that it can soften. Whisk together until the chocolate has dissolved into the cream.

4. Pour half of the chocolate into the prepared baking dish. Make sure it’s evenly spread towards all of the edges. Chill in the freezer for 20 minutes. Keep the remaining chocolate warm while you wait.

5. Add the peanut butter to a microwave-safe bowl, then heat in the microwave for 30-second spurts or until it’s melted. Mix in the erythritol and vanilla extract.

6. Pour the peanut butter layer over the chilled chocolate layer. Return to the freezer to firm up.

7. Add the remaining chocolate as the final layer. Refrigerate until the fudge has set, or for about 2 hours. Cut into small squares to serve.

This makes a total of 25 servings of Keto Peanut Butter Cup Style Fudge. Each serving comes out to be 145.32 Calories, 12.96g Fats, 1.83g Net Carbs, and 3.58g Protein.

Keto Peanut Butter Cup Style Fudge	Calories	Fats(g)	Carbs(g)	Fiber(g)	Net Carbs(g)	Protein(g)
1 ¼ cups heavy whipping cream	1012	107	8.2	0	8.2	8.4
3/4 cup powdered erythritol	0	0	0	0	0	0
½ teaspoon liquid stevia	0	0	0	0	0	0
1 teaspoon vanilla extract	12	0	0.5	0	0.5	0
6 ounces unsweetened chocolate	1092	89	48	28	20	24
1 cup creamy peanut butter	1517	128	62	15	17	57
Totals	3633	324	118.7	43	45.7	89.4
Per Serving(/25)	145.32	12.96	4.75	1.72	1.83	3.58

Recipe inspired by “Best Low Carb Chocolate Peanut Butter Cup Fudge” at All Day I Dream About Food

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Print

Peanut Butter Cup Style Fudge

This makes a total of 25 servings of Keto Peanut Butter Cup Style Fudge. Each serving comes out to be 145.32 Calories, 12.96g Fats, 1.83g Net Carbs, and 3.58g Protein.

The Preparation

• Chocolate Layers:
• 1 ¼ cups heavy whipping cream
• ½ cup powdered erythritol
• ½ teaspoon liquid stevia
• ½ teaspoon vanilla extract
• 6 ounces unsweetened chocolate, chopped
• Peanut Butter Layer:
• 1 cup creamy peanut butter
• ¼ cup powdered erythritol
• ½ teaspoon vanilla extract

The Execution

1. Line a baking dish with parchment paper, then grease the paper so that it’s easy to peel off later.
2. Preheat a saucepan over medium heat. Add the whipping cream, sweeteners from the chocolate layer, and vanilla extract. Whisk together until dissolved.
3. Bring the cream to a simmer then remove from the heat. Add the chopped chocolate then allow it to sit for about 5 minutes so that it can soften. Whisk together until the chocolate has dissolved into the cream.
4. Pour half of the chocolate into the prepared baking dish. Make sure it’s evenly spread towards all of the edges. Chill in the freezer for 20 minutes. Keep the remaining chocolate warm while you wait.
5. Add the peanut butter to a microwave safe bowl, then heat in the microwave for 30-second spurts or until it’s melted. Mix in the erythritol and vanilla extract.
6. Pour the peanut butter layer over the chilled chocolate layer. Return to the freezer to firm up.
7. Add the remaining chocolate as the final layer. Refrigerate until the fudge has set, or for about 2 hours. Cut into small squares to serve.

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