Peanut Butter Fudge (LCHF) 3.5 net carbs/square

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 91.2
  • Total Fat: 8.2 g
  • Cholesterol: 7.8 mg
  • Sodium: 59.9 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Peanut Butter Fudge (LCHF) 3.5 net carbs/square calories by ingredient


Introduction

Creamy peanut butter fudge goodness. Creamy peanut butter fudge goodness.
Number of Servings: 24

Ingredients

    0.50 tsp Vanilla Extract
    1 tsp Vanilla Extract
    8 tbsp Coconut Oil
    1 large (8" to 8-7/8" long) Banana, fresh
    4 tbsp Cocoa, dry powder, unsweetened
    20 tbsp Bell Plantation PB2
    6 tbsp Butter, salted

Tips

Note: I start with the peanut butter layer so that I do not need to clean my food processor between layers. The cocoa over rides the peanut butter flavor (well enough). The reverse is not true.


Directions

Place peanut butter layer ingredients in food processor and blend until smooth.
Scrape into a bowl and set aside.
Place all chocolate layer ingredients in food processor and blend until smooth.
Pour into a shallow pan lined with parchment paper (I use a pan just smaller than 8"X 8")
Place in freezer for 10 minutes.
Once the chocolate is hardened, spread peanut butter mix over top.
Refrigerate--20 minutes or longer.
Run a knife around perimeter of pan and slip a spatula under the fudge and lift us with parchment as one piece.
Move to cutting board and cut into 20 squares.



Serving Size: Makes 20 squares; 1 square/serv