Servings: 20 squares
Low-Carb Peanut Butter Fudge
Easy 3-Ingredient Peanut Butter Fudge - a dairy-free no-bake sugar-free dessert recipe
Ingredients
- 1 16-ounce jar unsweetened creamy peanut butter
- 2/3 cup sugar-free confectioners sweetener see note*
- 1/3 cup ghee or coconut butter
- 3 Tbsp Marine Collagen or beef collagen, optional
- 1/8 tsp sea salt
- 1 tsp pure vanilla extract optional
- 1/2 tsp ground cinnamon optional
Instructions
- Line a 9" x 5" loaf pan or a 8" x 8" cake pan with parchment paper.
- Heat all ingredients in a small saucepan over medium-low heat. Stir constantly and heat just until all ingredients are melted and well combined together in a creamy substance.
- Pour the peanut butter fudge mixture into the prepared pan and smooth into an even layer. If desired, sprinkle with coarse sea salt.
- Freeze for at least 2 hours, or until fudge is firm and set up.
- Remove from freezer and lift the fudge out of the pan by tugging on the parchment paper. Transfer to a cutting board. Cut into squares, serve, and enjoy!
- Store leftovers in a zip lock bag in the freezer.
Notes
*I use Swerve Confectioner's Sweetener, but you can also use your favorite powdered Stevia, truvia, or monk fruit sweetener. Just be sure to use a powdered sweetener rather than granulated, as a granulated sweetener will make the fudge grainy.
Nutrition
Serving: 1(of 20(, Calories: 180kcal, Carbohydrates: 12g, Protein: 7g, Fat: 14g, Sugar: 2g