Keto peanut butter fudge
Soft with a creamy texture, this easy keto peanut butter fudge recipe is a low carb and gluten-free treat that is full of healthy fats and protein. It's perfect as a post work-out snack or just a sweet bite that you can enjoy with a cup of coffee.
Servings: 14 pieces
- ½ cup 113g unsalted butter
- ⅓ cup 65g granulated sweetener, such as Sukrin
- 1 cup 240g creamy peanut butter, unsweetened
- Pinch of salt
- 1 tsp vanilla extract
- 2 tbsp 10g whey protein powder, unflavored
Prepare a loaf pan (9”x 5” x 3”/25cm x 11.5cm x 7cm) by lining it with parchment paper. Set aside.
Add the butter and sweetener into a medium saucepan. Heat over a medium heat until the butter has melted and the sweetener has dissolved completely. Remove from the heat.
Add the peanut butter, salt, and vanilla extract and mix with a whisk or a spatula until well combined.
Add the protein powder, mix again, and pour into the loaf pan. Freeze for 1-2 hours or until completely set.
Remove from the freezer and the loaf pan and cut into 14-16 even cubes. Serve.
NET CARB: 3g
Store in an air-tight container in the fridge for up to 1 week.
Freeze in an air-tight container for up to 2 months. Thaw overnight in the fridge before serving.
Serving: 1piece | Calories: 164kcal | Carbohydrates: 4g | Protein: 4g | Fat: 15g | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 202IU | Calcium: 10mg