Peanut Butter Fudge

25/08/2021

0

Each slice is roughly – 300 Cal, 19.8g Fats, 3.3g Net Carbs, and 4g Protein.

Peanut Butter Fudge
Prep Time

1 Hr. 25 Min.

Dificult

Easy

Servings

12

Ingredients

Instructions

  • Note: You can add the toppings either before or after pouring into the Muffin Tin as then you can make different toppings to give yourself some variety. Just watch your macros and try to estimate how much you are using of each ingredient.
  • Preheat the oven to 400°F
  • Melt the butter and halve it Half is for the base the rest is for the fudge.
  • Add cinnamon Erythritol and salt (Just a pinch) and mix well I used an Immersion Blender But it’s not required.
  • Once all mixed well Spread mixture evenly onto some baking paper into a tray. Bake it in the oven on 400 for about 10 minutes or until the outside is golden brown. Be sure to take it out and let it cool down before using it.
  • Add the Cream Peanut Butter Erythritol Vanilla Extract Xanthan Gum and the rest of the melted butter all into a big bowl or blender I used an Immersion Blender But you can blend it or mix it manually.
  • Just make sure it’s all mixed well Even if you really want to eat it all Don’t…we need it.
  • Now take your cooled base and spread the fudge evenly over the top of it.
  • It’s easier to plop into the middle and spread out in circles using a large spoon or similar. Try to get it as even as you can.
  • Once completely covered Grate some Dark Chocolate onto the top we used the Stevia sweetened one from Amazon.
  • Lastly Freeze overnight or chuck them in the freezer for an hour then slice into bars squares or however you see fit!

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