Ingredients

The following ingredients have 4 Servings
  • 4 ounces unsalted butter (room temperature)
  • 1/2 cup creamy unsweetened peanut butter
  • 1/2 cup powdered erythritol

Instruction

  • Line an 8 x 4 inch loaf pan with parchment paper.
  • Add the butter into a large microwave-safe bowl. Add peanut butter to the bowl, covering the butter. This will prevent the butter from popping and overheating while it cooks.
  • Microwave at full power for 30 seconds. Remove and stir with a whisk. If butter is not completely melted, microwave for 30 more seconds and whisk again.
  • Add the powdered erythritol to the peanut butter mixture and stir until batter is smooth.
  • Place batter back into microwave and cook for 1 minute. Remove and whisk until smooth. This will help the sugar melt into the peanut butter mixture. Microwave for 1 more minute and whisk until smooth.
  • Spread batter into the prepared loaf pan. Freeze for about 1 hour or until fudge is cooled and set.
  • Let fudge soften for a few minutes and then cut with a sharp knife into 1 inch squares. You should have enough for 18 pieces.