Keto Peanut Butter Chocolate Chip Fudge
Are you wanting some of the best keto fudge?
Why not try this recipe for low carb keto peanut butter chocolate chip fudge.
A savory fudge recipe that is easy to make and super tasty.
If you are looking for a NO bake keto recipe then you will want to check this one out.
Such an easy and simple dessert that only requires the stovetop and refrigerator.
Everyone will enjoy this delicious ketogenic diet chocolate chip peanut butter fudge.
A creamy snack or dessert perfect for family, friends, kids and parties.
If you are ready to learn how to make keto fudge then settle in for these easy step by step instructions that will have you in and out of the kitchen in no time at all.
See how to prepare keto chocolate chip peanut butter fudge!
This keto peanut butter chocolate chip fudge is creamy and delish. It
makes a perfect low carb dessert or snack. So grab your keto essential
ingredients and bake up some tasty fudge.
Heat the heavy whipping cream and 2 tbsp of butter in a pot over medium
high heat.
Whisk in the Swerve sugar substitute until well combined, and bring the
mixture to a low boil.
Stir continuously, and add in 1 tsp of vanilla extract. Continue to cook
the mixture down over medium heat until it thickens and begins to turn a
bit light brown in color.
Once thickened, remove the mixture from the heat, and whisk in the peanut
butter until smooth and creamy.
Pour the mixture into a parchment lined loaf or other small pan.
Wait for the mixture to cool for a few minutes, and sprinkle ⅓ cup of Lily’s
baking chips across the surface of the fudge.
Place the fudge into the freezer for 1 hour, and then chill in the fridge for
another 2-24 hours.
Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight
container in the freezer.
Enjoy!
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Ingredients
- 1 c. Heavy Whipping Cream
- 2 tbsp Unsalted butter
- ⅓ c. Swerve confectioners sugar substitute
- 1 tsp Vanilla extract
- ½ c. Low carb natural peanut butter
- ⅓ c Lily’s baking chips
Instructions
- Heat the heavy whipping cream and 2 tbsp of butter in a pot over medium high heat.
- Whisk in the Swerve sugar substitute until well combined, and bring the mixture to a low boil.
- Stir continuously, and add in 1 tsp of vanilla extract. Continue to cook the mixture down over medium heat until it thickens and begins to turn a bit light brown in color.
- Once thickened, remove the mixture from the heat, and whisk in the peanut butter until smooth and creamy.
- Pour the mixture into a parchment lined loaf or other small pan.
- Wait for the mixture to cool for a few minutes, and sprinkle ⅓ cup of Lily’s baking chips across the surface of the fudge.
- Place the fudge into the freezer for 1 hour, and then chill in the fridge for another 2-24 hours.
- Slice the fudge into 10 pieces and serve. Store remaining fudge in an airtight container in the freezer.
Recipe Notes
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Servings: 10
Net Carbs per serving: 3 net carbs per serving
Keto Peanut Butter Chocolate Chip Fudge
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Jill gardiner says
I’ve made this twice now and love it. So easy to make
Hope says
When I put the pb in it all got weirdly separated, any idea why? It tastes great but it’s ugly and I’m not sure how great it will be once it’s hardened. Thanks!