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 1/4 cups heavy cream
- 1/2 cup erythritol, powdered
- 1/2 teaspoon liquid stevia
- 1/2 teaspoon vanilla extract
- 6 ounces low-carb dark chocolate, chopped
Peanut Butter Layer:
- 1 cup peanut butter
- 1/4 cup erythritol, powdered
- 1/2 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 129 calories, 12.2g fats, 3.2g net carbs, and 2.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/4 cup heavy cream | 1012 | 107.1 | 8 | 0 | 8 | 8.3 |
| 1/2 cup erythritol | 19 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 6 ounce low-carb dark chocolate | 663 | 68 | 85.1 | 51 | 34 | 0 |
| 1 cup peanut butter | 1517 | 129 | 51.6 | 15.5 | 36.1 | 64.5 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon vanilla extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| Totals | 3233 | 304.1 | 145.2 | 66.5 | 78.7 | 72.8 |
| Per Serving (/25) | 129 | 12.2 | 5.8 | 2.7 | 3.1 | 2.9 |
Keto Peanut Butter Cup Style Fudge
Ingredients
Chocolate Layers
- 1 ¼ cup heavy cream
- ½ cup erythritol powdered
- ½ teaspoon liquid stevia
- ½ teaspoon vanilla extract
- 6 ounce low-carb dark chocolate chopped
Peanut Butter Layer
- 1 cup peanut butter
- ¼ cup erythritol powdered
- ½ teaspoon vanilla extract
Instructions
- Line a baking dish with parchment paper, then grease the paper so that it’s easy to peel off later.
- Preheat a saucepan over medium heat. Add the whipping cream, sweeteners from the chocolate layer, and vanilla extract. Whisk together until dissolved.
- 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.
- 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.
- 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.
- Pour the peanut butter layer over the chilled chocolate layer. Return to the freezer to firm up.
- 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.
