keto peanut butter fudge
Author: Rosemary (HCP)
INGREDIENTS:**
ml Vanilla extract, sugar free (HCP added*)
g Coconut cream
ml vita coco coconut oil (HCP added*)
g Sweetener, Truvia (HCP added*)
g Whole earth peanut butter (HCP added*)
Directions:
Instructions
1.Line an 8x8 baking dish with parchment paper or greaseproof paper and set it aside.
2.Add the coconut cream, butter, and sweetener to a pot over medium heat and heat until everything melts together and there are no granules of sweetener left.
3.Turn off the heat and mix in the peanut butter, vanilla, and salt.
4.Pour the mixture into the lined baking dish and allow it to cool to room temperature.
5.Once cooled, place it in the fridge for 2 hours or until firm.
6.Slice with a hot knife (for clean lines) and enjoy!
Notes
1.The solid part from the top of a chilled can of coconut milk
2.The Stevia & Erythritol Blend I used can be found here: https://amzn.to/3GhhT6d
3.Keto Chocolate Peanut Butter Fudge: Add sugar-free chocolate chips to this keto fudge recipe. Chocolate + peanut butter is heaven!
4.To make this creamy fudge paleo, use another nut butter like almond butter (peanuts are a legume and therefore not paleo), ghee or coconut oil instead of butter, and a paleo-friendly sweetener like stevia, monk fruit, or coconut sugar. It will no longer be keto if you use coconut sugar. Sprinkle with a little sea salt at the end to really make those flavors pop!
5.Store this sugar-free traditional peanut butter fudge in an airtight container in the fridge for up to a week.
6.Freeze in a sealed container for up to 3 months. Eat thawed or frozen
Nutrition Information (for entire recipe):
Carbohydrate:
4.83
Calories: 378
Fat:
35.36
Protein:
10.35
Ratio:
2.33:1
Tags:
Modified Ketogenic Diet (MKD)
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
