Low Carb Peanut Butter Fudge
Servings 16 pieces
Place whipping cream (1/4 cup), unsalted butter (1/2 cup), and peanut butter (1 cup) in a heavy-bottomed saucepan and heat over medium. Continually stir as the butter melt.
Once fully combined, remove saucepan from heat and whisk in sweetener (1 cup).
Pour the mixture into an 8x8" baking dish lined with parchment paper.
Place baking dish in the fridge until the fudge fully sets (at least 3 hours!).
Remove from the fridge and cut the fudge into 16 squares. Enjoy!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Peanut Butter often contains added sugar. Read labels carefully before purchasing -- I love Justin's or Trader Joe's brand.
- Nutritional information is based on 1 slice if you cut this fudge into 16 slices, and does not include the chocolate drizzle:
Calories: 159kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Cholesterol: 20mg | Fiber: 1g | Sugar: 1g | Net Carbs: 3g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com