👩🍳 Instructions
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1
Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on all sides. Set aside.
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2
In a large mixing bowl, combine the softened cream cheese and natural peanut butter. Beat with an electric mixer on medium speed until completely smooth and well-combined, scraping down the sides of the bowl as needed.
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3
Add the granular erythritol (or sweetener), melted coconut oil, and vanilla extract to the cream cheese mixture. Continue beating on medium-low speed until all ingredients are fully incorporated and the mixture is smooth and glossy.
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4
Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula. If desired, sprinkle with a pinch of sea salt.
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5
Refrigerate for at least 3-4 hours, or preferably overnight, until the fudge is firm and completely set.
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6
Once firm, use the parchment paper overhang to lift the fudge block out of the pan. Place on a cutting board and slice into 16 equal squares (or desired size) using a sharp knife.
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7
Serve chilled and enjoy! Store any leftover fudge in an airtight container in the refrigerator.
💡 Notes
Ensure all ingredients are at room temperature for the smoothest consistency. For a chocolate version, melt 1/4 cup sugar-free chocolate chips with the coconut oil and mix in, or drizzle on top before chilling. Always use natural, unsweetened peanut butter to keep the carb count low.
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
5g
Total Fat
14g
Saturated Fat
6g
Carbs
6g
Fiber
1g
Sugar
1g
Sodium
70mg
Cholesterol
15mg
