Keto Peanut Butter Fudge
(low carb version of a family recipe)
1/8 cup xylitol* (May purchase from Netrition on side bar)
1/8 cup erythritol*(May purchase from Netrition on side bar)
1/4 cup coconut oil
1 Tablespoon ghee (or butter)
1/2 cup peanut butter
1/4 cup salted, roasted peanuts
1 scoop (11 grams) Aria vanilla whey powder
2 Tablespoons dehydrated, unsweetened coconut
1 Tablespoon vanilla
1. Place coconut oil and ghee (butter) in medium saucepan over medium heat.
2. Once melted, add xylitol and erythritol.
3.Heat until crystals are liquified (takes about 5 minutes or less).
4.Remove from heat.
5. Add peanut butter and stir in until smooth and completely mixed.
6.Add vanilla and stir in.
7.Add remaining ingredients and mix in well.
8.Transfer to 8x8 inch baking pan with bottom layered with wax paper.
9.Level out and allow to cool completely, then place in refrigerator until hardened.
10.Cut into small 2 inch squares.
*The melting point of xylitol and erythritol is lower than sugar so it will heat quickly and be very HOT. Be careful of splatter as you can sustain severe burns from splashes from these sugar substitutes.
Makes 16-20 pieces.
Serving size: 1 pieces.
Nutritional information (based on 1 out of 20 servings):
Calories= 90, Fat= 8.2 grams, Protein= 2.4 grams, Net carbs=1.6 grams *
*(If you also subtract the sugar alcohols xylitol and erythritol in addition to dietary fiber, net carbs is zero for the entire recipe).