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Keto Peanut Butter Cup Fudge

Print Recipe
Prep Time 2 hours 10 minutes
Cook Time 5 minutes
Servings: 10 squares
Calories: 195
Ingredients Equipment Method 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
 

  1. Line a 9x5 bread pan with parchment paper and lightly grease.
  2. 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.
  3. Add almond butter and 4 chopped macaroons. Stir until fully combined.
  4. Pour into prepared pan and smooth evenly. Crumble the remaining 1 macaroon over the top.
  5. 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.

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.