Sugar Free Peanut Butter Fudge
Creamy sugar free peanut butter fudge made with just 2 ingredients. This easy diabetic fudge is low carb, keto-friendly, and perfect for Christmas or anytime cravings hit.
Ingredients
- 1 7 oz package Lily’s Peanut Butter Chips
- 3/4 cup heavy whipping cream
Instructions
- Line a loaf pan with non-stick aluminum foil.
- Place a small saucepan over medium heat.
- Add heavy whipping cream and heat until it begins to gently bubble.
- Stir in Lily’s peanut butter chips until smooth and fully melted.
- Pour mixture into prepared loaf pan.
- Refrigerate for 2 hours until set.
- Slice into 24 pieces and serve.
Notes
Store sugar free peanut butter fudge in an airtight container in the refrigerator for up to 7 days. Fudge can also be frozen for up to 3 months. For softer texture, let sit at room temperature 5 minutes before serving.