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.
Prep Time10 minutes mins
Cook Time30 minutes mins
0 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 36
- 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
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.
- 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.
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