Nut Butter Fudge Fat Bombs
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 163.7
- Total Fat: 15.5 g
- Cholesterol: 20.5 mg
- Sodium: 2.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.1 g
- Protein: 3.2 g
View full nutritional breakdown of Nut Butter Fudge Fat Bombs calories by ingredient
Introduction
Adapted from Ruled Me Adapted from Ruled MeNumber of Servings: 16
Ingredients
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The Crust
1 cup almond flour
¼ cup butter, melted
½ teaspoon cinnamon
2 tablespoon erythritol
Pinch of salt
The Fudge
¼ cup heavy cream
¼ cup butter, melted
½ cup peanut butter
¼ cup erythritol
½ teaspoon vanilla extract
1/8 teaspoon xanthan gum
The Topping
1/4 cup Lily’s Chocolate, chopped
Tips
Try 1/2 PB and 1/2 Almond butter
Directions
Line a 5x7 dish with parchment going about 1/2" up the sides. 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.
Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor.
Mix until even throughout and press into the bottom of the lined baking dish. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.
For the filling, combine all the fudge ingredients in a medium bowl and mix w/ hand mixer. Make sure to scrape down the sides and get all the ingredients well combined.
AFTER the crust is cooled, spread the fudge layer gently over the crust. Use a spatula to even out the top as best you can.
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 dark chocolate. I used Lily’s Stevia Sweetened chocolate. Refrigerate overnight or freeze if you want it soon.
When cooled, remove the bars by pulling the parchment paper out. Cut in 16 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.
Serving Size: 16 servings
Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor.
Mix until even throughout and press into the bottom of the lined baking dish. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.
For the filling, combine all the fudge ingredients in a medium bowl and mix w/ hand mixer. Make sure to scrape down the sides and get all the ingredients well combined.
AFTER the crust is cooled, spread the fudge layer gently over the crust. Use a spatula to even out the top as best you can.
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 dark chocolate. I used Lily’s Stevia Sweetened chocolate. Refrigerate overnight or freeze if you want it soon.
When cooled, remove the bars by pulling the parchment paper out. Cut in 16 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.
Serving Size: 16 servings
Member Ratings For This Recipe
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