Keto Peanut Butter Fudge
Serving Size: 16
This sugar-free keto peanut butter fudge recipe is rich, fudgy, and naturally gluten-free,
Recipe by:
Cook Times
Cooking Tools Required
8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, parchment paper, Saucepan, Sharp Knives, Top StoveIngredients
- 1 1/2 cup peanut butter thick and creamy, salted, no sugar added
- 6 tablespoon unsalted butter
- 2/3 cup powdered monk fruit allulose blend
- 1/4 cup collagen protein powder
- 1 teaspoon pure vanilla extract
Instructions
- Line an 8×8 in (20×20 cm) baking pan with parchment paper, letting it hang over the sides. Set aside.
- Combine the peanut butter and butter in a large bowl (if using the microwave) or saucepan (if using the stove). Heat over low heat, stirring a few times, until melted and smooth.
- Stir in the sweetener and collagen powder, until smooth. Taste and adjust sweetener if needed. Remove from heat. Stir in vanilla extract.
- Spread the mixture into the baking pan. Freeze for 30-45 minutes, until firm.
- To slice, lift the parchment paper out of the pan and place on a cutting board. Run a knife under hot water to warm it up, dry, and use it to cut the fudge into squares. Store in the freezer. If desired, soften on the counter for a couple of minutes when serving.
Nutrition
Calories: 190kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Calcium: 19mg | Iron: 1mg