A creamy peanut butter fudge made with peanut butter, protein powder, dry milk, butter and almond milk. Sweetened with a mix of low carb sweeteners.
Today is the first day of my holiday vacation from work. I don’t have to go back until the first Monday of the new year.
I have a pile of recipes that I’m been gathering that I’d like to try during my time off. Since the holiday treats are usually what is hardest on a diet, I will be making some low carb snacks and desserts to keep me away from the sugar.
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I know that some people are sensitive to xylitol, but my erythritol is running low and I’ve got a big jar of xylitol that I’ve barely used. I’m sure erythritol would work fine, but I’ve been hesitant to use it for certain recipes that need to be refrigerated, especially those with chocolate. I haven’t figured out how to keep the erythritol from crystallizing. Xylitol has been found to be toxic to pets so if you are using it, be sure the dog can’t get to it.
The other thing I changed was to use unsweetened almond milk instead of cream and water. Almond milk has fewer carbs which is why I prefer it over cream. It also has a nice flavor and I like the taste a little bit more than coconut milk.
I will be having Christmas dinner over my sister’s house and this is the snack that I will be bringing to keep me away from the holiday candies.
Low Carb Creamy Peanut Butter Fudge
- In medium saucepan, stir together xylitol, stevia, peanut butter, whole milk powder, butter, and almond milk. Continue to cook and stir until the butter has melted.
- In food processor with sharp blade, process fudge with vanilla whey protein until smooth.
- Quickly transfer to a wax paper lined 8×8 dish. The fudge will begin to harden almost immediately. Keep refrigerated.
Makes 32 squares
Net carbs per square: about 2g