Ingredients
Units
Scale
- 4 oz unsweetened baking chocolate, finely chopped
- 1 cup powdered allulose
- 1/2 cup peanut butter or other nut butter
- 4 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1 cup chopped peanuts
- 1/2 cup Keto Microwave Caramel Sauce
Instructions
-
Line 9 x 5-inch loaf pan with foil. Set it aside.
-
In a large microwave bowl, add all ingredients. Microwave for 1 minute ad stir the ingredients. Continue to microwwave at 50% power until the chocolate just begins to melt, thoroughly stirring between intervals.
-
Pour 1/2 of the mixture into the lined pan. Sprinkle the chopped nuts over the fudge and pour the caramel over the nuts. Carefully pour the remaining fudge over the caramel. Sprinkle additional peanuts if desired.
-
Freeze until fudge is set, about 1 hour. Lift up the foil to remove fudge from pan, and cut into bars. Serve cold and store any leftovers in the freezer.
Notes
- I like to add 2 additional tablespoons of peanut butter to the caramel since I am somewhat of a peanut butter freak!
- see post for substitutions
- Prep Time: 5 minutes
- Cooling Time: 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bite
- Calories: 99
- Sugar: 0.3
- Fat: 10
- Carbohydrates: 2.4
- Fiber: 1.3
- Protein: 2.3
