Reviews
20 minutes
10 Servings
Ingredients
| 1 cup Heavy Whipping Cream | |
| 2 tbsp Unsalted butter | |
| ⅓ cup Lakanto Powdered Sweetener | |
| 1 tsp Vanilla extract | |
| ½ cup Natural peanut butter | |
| ⅓ cup Lily’s baking chips |
Nutritional Information
201
Calories
19g
Total Fat
-2.5g
Net Carbs
3.5g
Protein
Directions
1
Heat the heavy whipping cream and unsalted butter over medium-high heat.
Stir the pot occasionally to prevent scorching.
2
Add in the Sweetener.
Once the butter has melted, whisk in Lakanto Powdered Monk Fruit Sweetener until it dissolves completely. Continue to stir constantly to ensure that the mixture does not burn.
3
Add vanilla extract to the pot.
Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color.
4
Once the mixture begins to thicken and turn a golden-brown color, remove it from heat.
5
While the mixture is still hot, whisk in the peanut butter.
Continue mixing until the peanut butter fully combines with the mixture. You should end up with a smooth and creamy mixture.
6
Prepare to bake.
Line a loaf pan or square baking dish with parchment paper. Pour the entire peanut butter mixture into the prepared pan. Make sure to spread the peanut butter mixture evenly.
7
Sprinkle chocolate chips on top of the peanut butter mixture.
8
Place the pan in the freezer.
You can let your peanut butter fudge freeze for about an hour. Once frozen, transfer it to the chiller and refrigerate it for at least 2 hours or until it is set and firm.
9
Serve and Plate.
Once the keto peanut butter fudge is set and firm, remove it from the fridge. Cut it into ten pieces and serve. Store the remaining keto peanut butter fudge in an airtight container in the refrigerator or freezer. Eat your keto peanut butter fudge bars as is, or sprinkle them with a little sea salt. Enjoy!
Notes
Tools You'll Need
- Pot or saucepan: this is where you'll be heating the heavy whipping cream and melting the butter. This is also where you'll be mixing the ingredients to create the fudge batter.
- Whisk or spoon: you'll be using this to stir and combine the ingredients together.
- Loaf pan or square baking dish: this is where you'll be pouring and setting your fudge batter.
- Parchment paper: you'll be lining your loaf pan or baking dish with this so that it's easier to remove the keto peanut butter fudge when it has fully set and become firm.
- Knife or pastry cutter: you'll be using this to cut the keto peanut butter fudge into smaller pieces.
Other Notes
- You can use other powdered sugar substitutes in this recipe. You can use powdered erythritol, allulose, Swerve, etc. Just make sure to use powdered sweetener for easy mixing with the other ingredients, as well as to ensure that your keto peanut butter fudge doesn't end up with a grainy texture.
- Customize your keto peanut butter fudge by adding chopped peanuts or melted chocolate chips to the batter. You can also use melted dark chocolate if that's your preference. Stir your additional ingredient into the fudge mixture before pouring it into the loaf pan or baking dish.
- If you want your keto peanut butter fudge to have a cakey and thicker texture, you can add almond flour, coconut flour, or peanut flour to the batter.
- If you want a dairy-free option for butter, you can go with coconut oil or dairy-free butter. Coconut oil is a high-fat option that can provide similar richness and creaminess as butter. There might be a slight change in the overall taste of the peanut butter fudge, but it will still be delicious.
- This recipe calls for refrigerating your keto peanut butter fudge for at least two hours to give it a firmer texture. Chilling it for a longer time will allow it to set and firm up some more. Alternatively, you can have a softer fudge if you leave it at room temperature.
- Adjust the sweetness of your peanut butter fudge according to your preference. If you prefer it to be sweeter, just increase the amount of powdered sweetener you add to the fudge mixture. Taste the mixture before chilling it, and adjust accordingly.
- You can introduce more protein into this recipe by adding protein powder or collagen powder to the mix.
- Store any leftover peanut butter fudge in an airtight container in the fridge. It will stay fresh in there for up to a week. If you need to store it for longer, place it in a freezer-safe container in the freezer instead. It will stay good in there for up to three months.