Peanut Butter Fudge
This peanut butter fudge is low in carbs, easy to make and so creamy. Made with simple ingredients it melts in your mouth.
Servings: 36
Equipment
- sauce pan
- 8 by 8 pan
Ingredients
- 1 1/2 Cup Natural no-stir peanut butter (about 1 jar)
- 1/4 Cup Butter
- 3/4 Cup Powdered Erythritol
- 1 Tsp Vanilla Extract
- 1/8 Tsp Salt Omit if butter is salted
- 3 Tbsp Peanuts Chopped
- Flaked sea salt for topping
Instructions
- Line an 8x8 inch pan with parchment paper both ways for easy removal.
- In a small pot, stir the peanut butter, butter, and vanilla over low-medium heat until melted and smooth.
- Remove from heat and add in the powdered erythritol and salt. Stir until incorporated.
- Transfer to the prepared pan. Top with peanuts. Chill in the freezer for 30 minutes before cutting into 36 cubes and serving.
- Sprinkle with flaked sea salt if desired. Store in an airtight container in the refrigerator.
Notes
- Serving size will depend on the size of the fudge and how small you cut them.
- I got about 36 pieces. You can make them bigger or even smaller.
- You may use almond butter.
- Low carb fudge option by using erythritol, which can be swapped with any sugar of your choice.
Nutrition
Calories: 79kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 75mg | Sugar: 1g | Vitamin A: 40IU | Calcium: 6mg | Iron: 0.2mg