Low Carb Peanut Butter Fudge

Low Carb Peanut Butter Fudge
What could be better than the delicious creamy peanut butter mixed with smooth sweet chocolate? Plus it is a great way to get your daily Collagen.

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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