20 drop(s)
2 Tbsp(s)
1 cup
1 cup
1/4 cup(s)
1/8 tsp(s)
2 Tbsp(s)
2 Tbsp(s)
20 drop(s)
2 Tbsp(s)
250 g
224 g
21.5 g
0.75 g
28 g
30 g
Line a 9”x5” loaf pan with unbleached parchment paper.
In a small sauce pan, melt peanut almond butter and coconut oil over medium-low heat. Stir in almond milk, sea salt and liquid stevia.
Add mixture to a blender or use an immersion blender to fully incorporate.
Pour into the lined pan and refrigerate for 2 hours.
Melt 2 Tbsp. coconut oil and whisk in cocoa powder, heavy cream and Keto Sweet. Drizzle this over fudge and cool for 10 minutes.
Chill to set. Then slice into squares.
Serving size:
Calories: 323
Omega-6 / Omega-3 ratio: 27 : 1
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