One of my favorite candies is peanut butter fudge. This is likely due to the fact that my mom cooked it when I was a child and taught me the family recipe, which has been handing down through many generations. It’s a simple, Appalachian recipe, but is one of those comfort foods that brings memories with it.
Now that I try to avoid sugar and heavy carbs as much as possible, I really miss my peanut butter candy. Fortunately, I’m pretty good at improvising and coming up with recipes, so I’ve adapted my peanut butter candy into an easy to make (microwavable in this case) candy that is high in fat, low in sugar and amazing on the taste buds.
You can use these candies as fat bombs, but if you’re doing Keto, be aware that they do contain peanut butter. Some people on keto avoid legumes. Personally, I still use some peanut butter, but you can also sub almond butter or any nut butter that is all natural (nut as the only ingredient).
- 3.5 Tbsp grass fed butter
- 1 Tbsp cold-pressed coconut oil I like Nutiva brand
- 5 Tbsp natural peanut butter
- 1 Tbsp Davinci SF Vanilla syrup can sub 1/2 teaspoon vanilla extract
- 1/2 cup Erythritol can sub granulated Splenda
Place butter, coconut oil and peanut butter in a glass bowl.
Microwave on high for 30-35 seconds until butter is melted. Stir together thoroughly.
Add vanilla flavoring and stir.
Add Erythritol and stir thoroughly.
Cook for 90 seconds on high in microwave. Remove and stir thoroughly to be sure sugar sub is dissolved.
I use a candy mold for my candy. Just pour into the mold and pop into the fridge. If you don't have a mold, go ahead and wait for the candy to cool slightly and then form into mounds on wax paper.
Store candy in an airtight container in refrigerator.