Keto Peanut Butter Cup Fudge
Keto Peanut Butter Cup Fudge
Geri TerryIngredients
- 1 cup heavy cream
- 6 oz Lily’s chocolate chips
- ½ cup peanut butter
- 5 Ketonia Coconut Macaroons divided
Instructions
- Line a 9x5 bread pan with parchment paper and lightly grease the paper. In a large saucepan, bring the heavy cream to a boil. Immediately remove the heavy cream from the heat and add in the lily’s chocolate chips. Let sit for about 5 minutes then stir until smooth. Add in the almond butter and 4 coconut macaroons, stir until completely combined. Pour the mixture into the prepared pan and smooth it out evenly across the pan. Sprinkle the crumbled coconut macaroon over the top of the fudge. Cover with plastic wrap and cool in the fridge for at least 2 hours or until firm. Remove from the pan and cut into 10 even squares. Store in an airtight container in the fridge or freezer.
This Keto Peanut Butter Cup Fudge is a keto-friendly dessert recipe
Aunt Ger is our head Chef behind Ketonia responsible for creating the delicious Ketonia products you know and love. Geri strives to create delicious and keto-friendly recipes as well as keto-fy your favorite comfort foods to help you reach your goals and enjoy the keto journey.
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