Sugar-Free Peanut Butter Fudge Cups
~by Regan Jones, RD
Firecrackers aren't just reserved for 4th of July. Here 'round The Recipe ReDux, we're serving up Smoke and Spice to start off the New Year.
And for good reason -- Smokey/Spicy foods are on trend to be one of the hottest foods trends of 2015 (again.)
There are so many ways to take this theme and make something yummy... chipotle peppers (which you will be seeing here on the blog very shortly!), smoked paprika, sriracha ... they all the top the list of on-trend, smokey/spicy foods we love. And my fellow ReDuxers are serving up some of the best savory versions of those tastes right to your blogloving eyes in the gallery below.
But with my new found excitement over baking, cooking and creating sugar-free treats, I couldn't pass up the chance to see how smoke and spice would work in dessert. And seriously... these do it all -- Sweet, Salty, Smokey (okay, well they're not spicy, but they could be with a pinch of cayenne) -- all in a creamy, 66 calorie (!) chocolate package. If I could insert some sort of cliche sounding firecracker pun here about mouth flavor explosions, I would. Instead, I just ask you to look at these and tell me you don't want to grab one right now!
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Note: Without the use of sugar, this fudge is not boiled to a crystaline stage and therefore is a softer consistency. Erythritol -- the sugar alcohol Swerve is made of -- doesn't seem to dissolve completely in this recipe. My taste-testeres agreed -- the grainy texture is very slight and is well worth the trade off for a sugar-free fudge.
These Sugar-Free Smoked Salt Peanut Butter Fudge Cups are the perfect combo of smoke and sweet! Tweet this
{Sugar-Free} Smoked Salt Peanut Butter Fudge Cups
Yield
Makes 18 cups
Ingredients
- 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 butter
- 2 tablespoons peanut butter (I recommend using a firmer natural peanut butter for firmer fudge)
- 2 ounces unsweetened bakers chocolate
- 1 cup Confectioner's Swerve (sifted to remove any lumps)
- 1 teaspoon vanilla extract
- 3 drops liquid stevia
- Smoked salt (or sea salt, if desired)
Directions
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Coat 18 mini-muffin tins with cooking spray.
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Combine shortening, butter and peanut butter in a medium saucepan; melt over low heat. Add chocolate and cook until melted, stirring frequently. Whisk in Swerve and continue cooking over low heat and stirring until Swerve is dissolved. Remove from heat; stir in vanilla and stevia. Spoon 2 tablespoons fudge mixture into each prepared muffin tin; let stand until firm.
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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 smoked salt. I recommend storing in refrigerator, but allowing to warm slightly before serving.
| Calories | 66 |
| Carbohydrates | 1g |
| Fiber | 0g |
| Sugar | 0g |
| Fat | 6g |
| Protein | 1g |
| Sodium | 132mg |
ReganJonesRD
