Chocolate & Peanut Butter Fudge
This Chocolate & Peanut Butter Fudge is rich, creamy, and unbelievably easy to make with just a few simple ingredients. It’s sugar free, diabetic-friendly, and perfect for holidays, special occasions, or anytime you need a low-carb chocolate fix. No baking required — just mix, chill, and enjoy!
Ingredients
- 1 9 oz pkg Lily’s Chocolate Chips
- 1 cup heavy whipping cream
- ½ cup peanut butter
Instructions
- Line loaf pan with non-stick foil
- Heat heavy whipping cream over medium heat
- When bubbling, stir in chocolate chips
- Fold in peanut butter until smooth
- Pour into pan
- Refrigerate 2 hours
- Slice and serve
Notes
- Use Lily’s chocolate chips for best sugar-free and diabetic-friendly results.
- Choose a no-sugar-added peanut butter to keep carbs low.
- Heat the heavy whipping cream just until it starts to bubble — do not boil.
- For clean slices, let fudge chill fully and use a sharp knife warmed under hot water.
- Store fudge in an airtight container in the refrigerator for up to 7 days.
- This fudge can be frozen for up to 3 months; thaw in the refrigerator before serving.
- Net carbs are based on cutting the fudge into 24 equal pieces.