Peanut Butter Fudge / Low Carb

nutrition Nov 26, 2018

**** Highly Addictive!! 

This should come with a warning label, seriously simple! I have to give credit to the 131Method for inspiring my twist on the recipe.

*At the bottom I will list the difference between my recipe and theirs that you may or may not want to consider.

Get a big bowl and add the following ingredients and stir.

  • 1 cup natural salted peanut butter
  • ½ cup coconut oil, melted
  • 5.4oz can coconut cream
  • 1/4 cup Swerve Sweetener 
  • ¼ cup powdered peanut butter
  • 1 teaspoon almond extract
  • Pinch sea salt

Pour it into 9x13 pan 

Let it solidify for 1 hour in fridge or freezer before cutting into squares.

Notes: Apparently this makes 21 pieces but when I did it I got about 35 thinner pieces so my pan was probably bigger than 9X13 

The recipe called for 1/3 cup Swerve Confection sugar, but I found that to be too sweet, so I cut it back to 1/3rd cup of regular swerve. Apparently you can grind it to make it more smooth and confection like - I will try that next time. 

 I had no vanilla in the house so I used almond extract and it was a hit. I couldn't keep my hands out of the fudge even though I tucked it in the freezer.

*** You've been warned!! Fellow 131ers!! Next time you are invited to bring an app, this is the ONE (as long as there are no allergies of course :)

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