Keto Peanut Butter Cup Fudge

Print Recipe

Prep Time 2 10

Cook Time 5

Servings: 10 squares

Calories: 195

Ingredients Equipment Method Nutrition Notes

Ingredients

240 ml heavy cream 1 cup
170 g Lily's chocolate chips 6 oz
120 ml almond butter 1/2 cup, sugar-free
70 g Ketonia Coconut Macaroons, chopped 5 macaroons (14g each) - see Ketonia Coconut Macaroons recipe, 4 chopped + 1 crumbled for top

Equipment

1 Loaf pan
1 Parchment paper

Method

Line a 9x5 bread pan with parchment paper and lightly grease.
Bring heavy cream to a boil in a large saucepan. Remove immediately from heat. Add Lily's chocolate chips, let sit 5 minutes, then stir until completely smooth.
Add almond butter and 4 chopped macaroons. Stir until fully combined.
Pour into prepared pan and smooth evenly. Crumble the remaining 1 macaroon over the top.
Cover with plastic wrap and refrigerate at least 2 hours until completely firm. Remove from pan and cut into 10 squares. Store in an airtight container in the fridge or freezer.

Nutrition

Calories: 195kcalCarbohydrates: 7gProtein: 5gFat: 18gFiber: 4gSugar: 2g

Notes

The Ketonia Coconut Macaroons are from the Ketonia Coconut Macaroons recipe (Recipe #1). 5 macaroons at 14g each = 70g total. Use 4 chopped into the fudge and 1 crumbled on top. Nutrition is estimated per square.

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