keto

peanut butter fudge

recipe

 

 Adapted from: https://www.verybestbaking.com/recipes/18456/carnation-famous-fudge/

 

 

 

Serving Size: ~1.5 tbsp (25g) small cube

Yield: 32 servings 

***The video above shows quantities for a full recipe, but in reality I only made a HALF-recipe, so it only shows 16 servings.

 

 

 

  • 3/4 cup (160g) erythritol OR xylitol (double this amount if using cream cheese in place of marshmallows)

  • 1/3 cup (75ml) low-carb nut mylk // OR 1/3 cup + 2 tbsp coconut creamheavy cream 

  • 1/4 tsp (2g) sea salt (omit if using salted peanut butter) (I like adding double the salt [1/2 tsp] as a way to balance the sweetness)

  • 1.5 cups (385g) peanut butter (unsweetened)

  • (optional) 1 tsp. (5ml) vanilla extract

  • 2 cups (180g) packed low-carb marshmallows // OR 1 cup (225g) cream cheese

  • (optional) 1/2 cup  chopped peanuts (omit if using crunchy peanut butter)

  • (optional) 2 Tbsp butter

 

 

 

 

1. Heat the cream, erythritol, and salt over medium heat until the sweetener has dissolved fully and the mixture has thickened slightly, about 5 minutes, stirring often (or in the microwave for 1-2 minutes, stirring every 30 seconds*).

 

2. Add the peanut butter and mix well. Add the vanilla and sugar-free marshmallows and mix until fully combined and the marshmallows have melted (if using the microwave, use 1-2 short 20-second bursts and stir in between until melted).

 

3. Turn off the heat, add the optional butter and chopped peanuts, then stir until fully incorporated.

 

4. Pour into a container lined with baking paper or cling wrap (or with removable sides) and smooth into an even layer.

 

5. Refrigerate for 3 hours or until fully chilled, then remove from the container and slice into 24 small pieces (for portion control), or larger pieces if you wish.

 

 

 

*P.S.- Note that in the video above I microwaved my mixture for too long, about 2x the advised time. The result was that it became a syrup, and once it began to cool down, the erythritol re-crystalized and I was left with a hard, grainy mixture. This can be remedied by mixing small amounts of boiling water into the mixture until it re-liquifies. Another option is to use a thick low-carb syrup such as Sukrin fiber syrup in place of the erythritol, though this will raise the carb count a bit.

 

 

 

 

 

 

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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

 

 

Full-Carb Peanut Butter Fudge (1 serving):        kcal 110 / net Carbs 11g / Sugars 10g / Fat 6g / Protein 3g

TPH Keto Peanut Butter Fudge (1 serving):        kcal 75 / net Carbs 1.5g / Sugars 0g / Fat 6g / Protein 3g

(w/ keto MARSHMALLOWS and no optional ingredients)

TPH Keto Peanut Butter Fudge (1 serving):        kcal 103 / net Carbs 2g / Sugars 0g / Fat 9g / Protein 4g

(w/ CREAM CHEESE and no optional ingredients)

 

 

 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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