Peanut Butter Fudge Low Fat Snack Recipes
KETO PEANUT BUTTER FUDGE
Have your sweets with ZERO guilt. This recipe for keto peanut butter fudge made with cream cheese has a smooth, creamy texture. It's one of the best low-carb and sugar-free fudge recipes ever! Just 1.5g carbs a square!
Provided by Lisa MarcAurele
Time 2h15m
Number Of Ingredients 7
Steps:
- Line a 9x9 square pan with parchment paper or grease lightly.
- In saucepan over low heat, melt cream cheese and butter together just until combined. Remove from heat and add peanut butter. Stir until smooth..
- Add remaining ingredients. Blend with an electric mixer until well combined. If you have trouble getting the mixture to blend, let it cool down a bit and try blending it again.
- Pour fudge into prepared pan and spread out evenly.
- Chill in refrigerator until set.
Nutrition Facts : ServingSize 22 g, Calories 109 kcal, Carbohydrate 2 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 98 mg, Fiber 1 g, Sugar 1 g
HEALTHY PEANUT BUTTER FUDGE (4 INGREDIENTS!)
Creamy, rich peanut butter fudge made with 4 ingredients! Naturally sweetened, healthy, and ready in 30 minutes! The perfect plant-based dessert.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // adjust size/number of pans if altering batch size). Set aside.
- To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.
- Then add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.
- Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
- Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.
- Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21 (amount as original recipe is written // adjust if altering batch size). Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.
Nutrition Facts : ServingSize 1 bars, Calories 164 kcal, Carbohydrate 5.2 g, Protein 3.4 g, Fat 15.5 g, SaturatedFat 9.5 g, Sodium 58 mg, Fiber 1.6 g, Sugar 2.8 g
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- In a food processor, add all of the ingredients. Blend until smooth. Scrape down the sides of the bowl if necessary. Scoop the mixture into the prepared pan and spread it out.
- Cover the pan with plastic wrap and refrigerate overnight. The next day, slice the fudge into 36 cubes. Serve immediately, or store in a tightly sealed container in the fridge for up to 5 days.
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