Keto Peanut Butter Chocolate Chip Fudge


  • 1 c. Heavy Whipping Cream
  • 2 tbsp Unsalted butter
  • ⅓ c. Swerve confectioners sugar substitute
  • 1 tsp Vanilla extract
  • ½ c. Low carb natural peanut butter
  • ⅓ c Lily’s baking chips
Keto Peanut Butter Chocolate Chip Fudge


  1. Heat the heavy whipping cream and 2 tbsp of butter in a pot over medium high heat.
  2. Whisk in the Swerve sugar substitute until well combined, and bring the mixture to a low boil.
  3. Stir continuously, and add in 1 tsp of vanilla extract. Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color.
  4. Once thickened, remove the mixture from the heat, and whisk in the peanut butter until smooth and creamy.
  5. Pour the mixture into a parchment lined loaf or other small pan.
  6. Wait for the mixture to cool for a few minutes, and sprinkle ⅓ cup of Lily’s baking chips across the surface of the fudge.
  7. Place the fudge into the freezer for 1 hour, and then chill in the fridge for another 2-24 hours.
  8. Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight container in the freezer.


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