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Peanut Butter Fudge Bars


The Crust

  • 1 cup almond flour
  • ¼ cup butter, melted
  • ½ teaspoon cinnamon
  • 1 tablespoon erythritol
  • Pinch of salt

The Fudge

  • ¼ cup heavy cream
  • ¼ cup butter, melted
  • ½ cup peanut butter
  • ¼ cup erythritol
  • ½ teaspoon vanilla ex- tract
  • 1/8 teaspoon xanthan gum

The Toppings

  • 1/3 cup dark Choco-late, chopped


  • Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the al- mond flour and half the melted butter.
  • Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavour.
  • Mix until even throughout and press into the bottom of a baking dish lined with parchment paper. Bake the crust for 10 minutes or until edges are golden brown. Take it out and let it cool.
  • For the filling, combine all the fudge ingredients in a small blender or food processor and blend. You can use an electric hand mixer and bowl as well. Make sure to scrape down the sides and get all the ingredients well combined.
  • After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spat- ula to even out the top as best you can.
  • Just before chilling, top your bars off with some chopped chocolate. This can be in the form of sugar-free choco- late chips, sugar-free dark chocolate or just good old dark chocolate. I used Lily’s Stevia Sweetened choco- late. Refrigerate overnight or freeze if you want it soon.
  • When cooled, remove the bars by pulling the parch- ment paper out. Cut in 8-10 bars and serve!


  • 349.5 Calories
  • 33.73g Fats
  • 5.08g Net Carbs
  • 7.42g Protein
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