Low Carb Almond Butter Fudge
These are as delicious as they look. You are gonna want to save this low carb recipe for sure.
Start with adding ¼ cup of heavy whipping cream and ½ cup of sweetener to 1 stick of butter and microwave for two minutes and stir until smooth. I use RX Sugar’s allulose as my sweetener but monk fruit would work too.
Next add 1 cup of almond butter, powdered sweetener and vanilla and mix together. You could use a low sugar peanut butter as well, but some people have inflammatory responses to peanut butter.
Pour into a lined 7x9 dish to make it easy to remove and cut. Eating low carb during the holidays doesn’t have to be about missing out on things. Recipes like this are fun and taste amazing.
Now for the topping, use 1 cup of sugar free chocolate chips, microwaved at 60 second intervals stirring in between so it doesn’t burn.
Pour on top and smooth to cover the almond butter. I also love to sprinkle with some pink salt as sweet and salty is my favorite.
Pop in the freezer for at least 30 minutes.
Then cut into squares and they are ready to serve. Make sure to refrigerate or freeze what you don’t use as these get very melty.
Ingredients
1 stick of butter
¼ cup HWC
½ cup sweetener
Add 1 cup of Almond Butter
1 tsp vanilla
¼ cup powdered sweetener
Topping
1 cup of sugar free chocolate chips
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