BREAKFAST - LUNCH - DINNER - SNACKS - SIDES - DESSERTS
DESSERT
KETO PEANUT BUTTER FUDGE BARS
THE PREPARATION
THE EXECUTION
The Crust 1 cup Almond Flour 1/4 cup Butter, melted 1/2 tsp. Cinnamon 1 tbsp. Erythritol Pinch of Salt
1. Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the almond flour and half the melted butter. 2. Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor. 3 Mix until even throughout and press into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool. 4. For the filling, combine all the fudge ingredients in a small blender or food processor and blend. You can use an electric hand mixer and bowl as well. 5. Make sure to scrape down the sides and get all the ingredients well combined. 6. After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spatula to even out the top as best you can. 7. Just before chilling, top your bars off with some chopped chocolate. This can be in the form of sugar-free chocolate chips, sugar-free dark chocolate or just good old dark chocolate. I used Lily’s Stevia Sweetened chocolate. Refrigerate overnight or freeze if you want it soon. 8. When cooled, remove the bars by pulling the parchment paper out. Cut in 8-10 bars and serve! These peanut butter fudge bars should be enjoyed chilled! If you take them to go, make sure to carry them in an insulated lunch bag to keep them firm.
The Fudge 1/4 cup Heavy Cream 1/4 cup Butter, melted 1/2 cup Peanut Butter 1/4 cup Erythritol 1/2 tsp. Vanilla Extract 1/8 tsp. Xanthan Gum The Toppings 1/3 cup Lily’s Chocolate, chopped
This makes 8 total Peanut Butter Fudge Bars. Each bar comes out to be 300 Calories, 19.8g Fats, 3.3g Net Carbs, and 4g Protein.
