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low carb fudge recipe

Low Carb Fudge Recipe

  • Author: Regan Jones, RD
  • Total Time: 2 hours, 10 min
  • Yield: 18 servings
  • Diet: Diabetic


  • Cooking spray
  • 4 tablespoons non-hydrogenated (no trans fat) vegetable shortening (I used Spectrum brand palm oil. You could probably also substitute coconut oil or more butter)
  • 4 tablespoons unsalted butter (at room temperature)
  • 2 tablespoons peanut butter (I recommend using a firmer peanut butter for firmer fudge)
  • 2 ounces unsweetened chocolate
  • 1 cup Confectioner’s Swerve powdered sweetener (sifted to remove any lumps)
  • 1 teaspoon vanilla extract
  • 3 drops liquid stevia
  • Coarse sea salt


  1. Coat 18 mini-muffin cups with cooking spray.
  2. Combine shortening, butter, and peanut butter in a medium saucepan; melt over low heat, 5 to 7 minutes. Add chocolate, and cook until melted, stirring frequently.
  3. Whisk in Swerve and continue cooking over low heat and stirring until Swerve is mostly dissolved, 2 to 3 minutes. Remove from heat; stir in vanilla and stevia. Spoon 2 tablespoons fudge mixture into each prepared muffin cup; let stand until firm, about 2 hours.
  4. Once fudge is firm, carefully use a small offset spatula (or dull point knife) to loosen edges of fudge from pan and remove to storage container. Sprinkle with sea salt.


I recommend storing in refrigerator, but allowing to warm slightly before serving.

  • Prep Time: 10 min
  • Cooling Time: 2 hours
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 65
  • Sugar: 0 g
  • Fat: 6 g
  • Carbohydrates: 1 g
  • Protein: 1 g

Keywords: Low Carb Fudge Recipe