This Low Carb Peanut Butter Chocolate Fudge has about 2 net carbs per slice and is the perfect diabetic-friendly dessert!
Ingredients
- 8 tablespoons butter 1 stick
- ½ cup brown sugar swerve sweetener
- 1 cup peanut butter
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract optional
Instructions
- Heat a medium size sauce pan over medium heat melt butter and add brown sugar, stir continuously until sugar dissolves and it begins to simmer and a thick brown caramel begins to form. This usually takes 6-8 minutes for me. (see video below)
- When the sauce is thickened and looks like caramel remove from heat and stir in the peanut butter and vanilla extract (if using) until melted.
- Spoon out 1/2 cup of the peanut butter fudge mixture and set aside.
- Stir in the cocoa powder in the remaining fudge mixture.
- Line a loaf pan with wax paper and carefully pour the chocolate fudge into the pan, then top with the peanut butter fudge and swirl.
- Freeze 30 minutes or until completely set. Peel the wax paper away from the fudge and slice.
I slice the loaf into three long skinny rows, then slice the long rows into 7 chunk size pieces. They measure about 1.3″x1.67″ each.
- Top with sea salt as desired.
Notes
This made 21 pieces, and each piece has 2.2 net carbs.
Nutrition
Serving: 1 slice (about 1.3″x1.67″)Calories: 40kcalCarbohydrates: 3gProtein: 2.9gFat: 10.8gCholesterol: 11.6mgSodium: 53mgFiber: 0.8gSugar: 1.3g