Peanut Butter Fudge Crunch (Low Carb Heaven)
1/3 cup xylitol
2/3 cup erythritol
1 cup coconut oil
1 Tablespoon butter (or ghee)
1/2 teaspoon sea salt
1/4 cup natural peanut butter
1 teaspoon vanilla
1 bag of unflavored pork rinds (Guerrero brand is 6.5 ounces)
1/3 cup dehydrated, unsweetened shredded coconut
•Melt coconut oil and butter in medium sauce pan on medium heat.
•Add xylitol, salt, and erythritol.
•Once mixture comes to a slow boil and crystals have dissolved, remove from heat.
•Add peanut butter and mix well with coconut oil.
•Add shredded coconut.
•Add bag of pork rinds to the fudge mixture and coat all pieces of pork rinds with molten fudge.
•Place on wax paper on a cookie sheet.
•Refrigerate for about 20 minutes or until fudge is hardened.
•Place mixture in container with lid or large ziplock bag and keep in the refrigerator.
Serves 12. Nutritional information per 1 serving:
Calories= 299, Fat= 28 grams, Protein= 11.6 grams, Net Carbs= 1.5 grams (subtracting sugar alcohols and dietary fiber to find net carbs).