Low Carb Peanut Butter Fudge

Low Carb Peanut Butter Fudge

This recipe is incredibly simple, takes only 5 minutes to prepare and is great for sharing with friends and family. What could be better than the delicious taste of creamy peanut butter mixed with smooth sweet chocolate? It really is the perfect mix of sweet and salty, plus a great way to get your daily collagen serving! Recipe by @myviewinheels

  1. Serves:16
  2. Time: 5 min. prep, 30 mins. to chill

Ingredients

  • 1/2 cup Natural Peanut butter (creamy, salted)
  • 6 tbsp Butter (or coconut oil for dairy-free)
  • 2/3 cup Powdered Sweetener I used powdered MonkFruit sweeter. (Sweetener must be powdered)
  • 1/4 cup Great Lakes Collagen Hydrolysate
  • 1 tsp Vanilla Extract (optional)
  • Chocolate chips (optional)
  • Directions

  • Line an 8x8 in baking pan with parchment paper, letting it hang over the sides. Set aside.
  • Combine the peanut butter and butter in saucepan. 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. Place in freezer.
  • Add chocolate chips after cooling for 10min put back in freezer for 20-30 mins. or until firm.
  • To slice, lift the parchment paper out of the pan and place on a cutting board. Cut the fudge into squares. Store in the freezer.
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