Ingredients
Units
Scale
For the Peanut Butter Bites:
- 1/4 cup peanut butter, melted
- 1/4 cup allulose
- 1 scoop (23 grams) vanilla pea protein powder
For the Chocolate Fudge:
- 1 cup heavy cream
- 1 cup allulose
- 6 oz unsweetened bakers chocolate, chopped
- 1/4 cup butter, unsalted
- 1 tbsp unsweetened cocoa powder
- pinch of salt
- OPTIONAL - 1/4 tsp espresso powder
Instructions
- Line a Baking Dish - Use aluminum foil or parchment paper and line a 9 x 5-inch loaf pan. You can use a large dish like an 8 x 8-inch dish but your fudge will be thinner than what is shown in the pictures.
- Make the Peanut Butter Bites – Combine the peanut butter, sweetener, and vanilla pea protein powder in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. If you don't have any vanilla pea protein powder, replace the protein powder with more sweetener and a drop of vanilla extract. Take little pieces of the peanut butter and roll it into small little balls. Place the bites into the freezer so that when you add them to the fudge, they will hold their shape and not melt into the hot chocolate fudge.
- Make the Chocolate Fudge – Like all quick and easy fudge, you are going to start by making a sugar-free homemade sweetened condensed. To make keto-sweetened condensed milk, simply combine powdered allulose (or another sweetener of choice) with heavy cream in a small saucepan. Bring the mixture to a boil and then reduce the heat until the mixture is brought to a simmer. Simmer the mixture until some of the water evaporates and the mixture becomes a nice golden brown (about 30 minutes). Remove the saucepan from the heat and add the unsweetened chopped chocolate, unsweetened cocoa powder, butter, and then the salt. Allow the fudge to cool for about 5 minutes. Drop the peanut butter bites over the top of the fudge in an even layer and carefully (the fudge is still hot!) press each bite into the fudge.
- Let the fudge cool - Place the fudge in the fridge for at least 4 hours or overnight before cutting. Slice into bite-size servings and store in an airtight container in the refrigerator for up to a week.
Notes
- If you like more peanut butter flavour, simply double the peanut butter bite ingredients and make more bites.
- I divided my fudge into 4 x 7 to equal 28
- If the peanut butter bites are too wet to form, add additional protein powder; if the bites are too dry, add a teaspoon of almond milk or water at a time until they can be rolled into balls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square
- Calories: 71
- Sugar: 0.4
- Fat: 7.6
- Carbohydrates: 2.6
- Fiber: 1.1
- Protein: 2
