Keto Chocolate Peanut Butter Cottage Cheese Fudge
Servings 16 pieces
Calories 176kcal
Ingredients
- 1 cup Peanut butter no sugar added
- 1 cup cottage cheese (I used lactose free, 4%)
- 1 cup sugar free chocolate chips
- 4 tbsp salted butter divided
- 1/2 tsp chocolate liquid monk fruit optional
Optional Peanut Butter Topping
- 2 tbsp peanut butter
- 1 tbsp butter or coconut oil
Instructions
- Line an 8 by 4 loaf pan with parchment paper.
- Place the peanut butter and cottage cheese into a high powered blender or food processor. Melt 2 tablespoons of butter and add to peanut butter mixture. Blend until combined. Set aside.
- Add the chocolate chips and remaining butter to a microwavable bowl and microwave for 1 minute. Stir until smooth. Alternatively, you can melt butter and chocolate chips in a small sauce pan over low heat on the stove.
- Pour the melted chocolate into the blender or food processor and blend until smooth. Taste and decide if it's sweet enough, if not feel free to add in your favorite low carb sweetener.
- Spread into your prepared loaf pan and refrigerate for 1 hour. If using optional peanut butter topping, melt the peanut butter and butter together and pour over cold fudge. Place back in the fridge for at least 30 minutes.
- Store fudge in an airtight container in the fridge for up to 7 days or freeze for up to 3 months.
Notes
4 g net carbs for 1 piece of fudge, not including optional peanut butter topping.
Nutrition
Serving: 1piece | Calories: 176kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 116mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Calcium: 12mg | Iron: 0.01mg