Low Carb Chocolate Peanut Butter Fudge Food

PEANUT BUTTER CHOCOLATE FAT BOMBS (KETO + LOW CARBS)

Peanut Butter Chocolate Fat Bombs (keto + low carbs) image

Need to satisfy your sweet tooth? These Peanut Butter Chocolate Fat Bombs are a keto dessert packed with rich dark chocolate and creamy peanut butter! Less than one net carb each!

Provided by Annie

Categories Dessert

Time 10m

Number Of Ingredients 4

Ingredients

1/2 cup coconut oil
1/2 cup Monkfruit or Swerve confectioners sweetener*
1/2 cup low carb peanut butter
3/4 cup Lilly's Dark Chocolate Chips

Steps:

Heat a medium size sauce pan to medium low heat.
Add the coconut oil first and wait until it has completely melted.
Then add the sugar substitute, peanut butter and chocolate chips.
Stir the mixture continuously until it has completely melted.
Remove from heat and allow mixture to cool 5-10 minutes.
Carefully spoon into a silicone mini muffin tin until 3/4 full. (This makes 34 for me)
Sprinkle with sea salt if desired.
Freeze until firm.

Nutrition Facts : Calories 52 calories, Carbohydrate 1 grams carbohydrates, Fat 5.2 grams fat, Fiber 0.3 grams fiber

EASIEST SUGAR-FREE KETO PEANUT BUTTER FUDGE

Easiest Sugar-Free Keto Peanut Butter Fudge image

With only 4 ingredients and 1.7 net carbs per piece, this easy keto peanut butter fudge will be ready in no time at all. Besides being sugar-free it's so rich, creamy, delicious and perfect for all of your guests.

Provided by Stephanie Parlegreco

Categories Desserts

Time 1h

Number Of Ingredients 5

Ingredients

1 jar natural creamy peanut butter (no added sugar, no added oil)
2 tsp vanilla
6 tbsp butter
¾ cup powdered swerve
2 tbsp chopped dry roasted peanuts

Steps:

In a medium saucepan add the peanut butter, and turn onto medium heat.
Add butter and vanilla. Mix ingredients together, and stir continuously so it doesn't stick to the pan.
Take off the burner and add the powdered swerve. Stir it together well.
Line an 8×8 pan with parchment paper.
Pour the fudge into the pan.
Add chopped peanuts to the top.
Put in the fridge for about 30-60 minutes.
Once the fudge has finished chilling, use a large chef's knife to cut into 36 pieces.
Keep stored in an airtight container in the fridge for a few weeks.

Nutrition Facts : ServingSize 1 Piece, Calories 94 calories, Sugar 0.8 g, Sodium 58.2 mg, Fat 8.4 g, SaturatedFat 2.2 g, TransFat 0.1 g, Carbohydrate 2.9 g, Fiber 1.2 g, Protein 3.3 g, Cholesterol 5.1 mg

LOW-CARB CHOCOLATE PEANUT BUTTER FUDGE (XYLITOL)

Low-Carb Chocolate Peanut Butter Fudge (Xylitol) image

After reading about the many benefits of xylitol, I went looking for a recipe that would tell me how to add it to unsweetened chocolate and make my own sugar-free chocolate. I couldn't find one quickly and was feeling impatient, so I made this up and it turned out quite well! Note: My sweetener of choice is Sugar Twin (sodium cyclamate) ordered from Canada, which I believe tastes best and is safest. Combining two sweeteners gives a better flavor. When I made this with xylitol only, it had a "too sweet" taste. Also, I used crunchy peanut butter (which is why you see bits of peanuts in the photo), but of course you could use smooth.

Provided by TapestryThreads

Categories Candy

Time 30m

Yield 16 1x1 inch squares, 16 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces unsweetened baking chocolate
1 cup natural-style peanut butter
3/4 cup xylitol sugar substitute
1 tablespoon artificial sweetener
1/2 cup half-and-half cream
1 teaspoon vanilla extract

Steps:

Melt the baking chocolate in a double boiler over medium heat.
Add xylitol and half & half, and stir to blend well.
Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
Remove from heat and stir in peanut butter and vanilla.
Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
Chill until firm, then cut into 16 pieces. Store in refrigerator.