Categories: dessert, low carb

Ingredients

• The Crust:
• 1 cup almond flour
• 1/4 cup butter, melted
• 1/2 teaspoon cinnamon
• 1 tablespoon erythritol
• Pinch of salt
• The Fudge:
• 1/4 cup heavy cream
• 1/4 cup butter, melted
• 1/2 cup peanut butter
• 1/4 cup erythritol
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon xanthan gum
• The Toppings:
• 3/4 cup sugar-free chocolate chips
• 2 Tablespoons natural sugar-free peanut butter

Directions

1. Preheat the oven to 400°F. Melt 1/2 cup butter. Half will be for the crust and half for the fudge. Combine the almond flour and half the melted butter.

2. Add erythritol and cinnamon, then mix together. If you’re using unsalted butter, add a pinch of salt to bring out more flavor.

3. 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.

4. 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.

5. After the crust is cooled, spread the fudge layer gently all the way up to the sides of the baking dish. Use a spatula to even out the top as best you can.

6. Just before chilling, heat the chocolate and peanut butter on the stove and spread over the bars. Refrigerate overnight or freeze if you want it soon.

7. When cooled, remove the bars by pulling the parchment paper out. Cut in 8-10 bars and serve! These peanut butter fudge bars should be enjoyed chilled! If you take them to go, make sure to carry them in an insulated lunch bag to keep them firm.

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