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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.
Nutrition Facts
Keto Peanut Butter Cup Fudge
Serving Size
1 cube
Amount per Serving
Calories
271.6
% Daily Value*
Fat
22.6
g
35
%
Sodium
86.8
mg
4
%
Carbohydrates
16.6
g
6
%
Fiber
6.5
g
27
%
Sugar
1.1
g
1
%
Protein
5.1
g
10
%
Iron
1.4
mg
8
%
Sugar Alcohol
7.8
G
Net Carbs
2
G
* Percent Daily Values are based on a 2000 calorie diet.