This rich and creamy low carb peanut butter fudge tastes just like the kind Grandma used to make. Except Grandma wasn’t on a low carb diet and hers would send your blood sugars soaring. Sorry, Grandma, there’s a new fudge in town.
- 1/2 cup butter
- 1/2 cup whipping cream
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 1 1/2 cup powdered Swerve Sweetener (or other powdered erythritol)
- 1/4 cup peanut flour
- Line a 9x5 inch loaf pan with parchment paper.
- In a medium saucepan over medium heat, bring the butter and cream to a boil. Boil 2 minutes. Remove from heat and add the peanut butter and vanilla extract.
- Transfer to a large bowl. Beat in the powdered sweetener 1/2 cup at a time. The mixture will begin to separate and become clumpy, that’s okay.
- Use a rubber spatula to “paddle" the mixture together again, pressing it into the bowl and lifting, pressing and lifting. Sift the peanut flour over and continue to paddle until well combined. It should have the consistency of dough and not be liquid at all.
- Press the mixture evenly into the prepared loaf pan and refrigerate until set, at least 1 hour.
- Remove the parchment paper by the edges and cut the fudge into small squares.
Please note that erythritol contains carbs but studies show that for most people, those carbs don’t affect blood sugar. If you need to count the total carbs, please add 20g erythritol.