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Peanut Butter Fudge Bites (FM)
Recipes | January 29, 2016
I love peanut butter desserts and this one has only a couple ingredients, is super easy and doesn’t require baking! If you like peanut butter fudge, you’re going to love this 😉
*These are a bit calorie dense but it makes 16 servings so just be aware of portion control. I wouldn’t have more than one serving at a time. I share these with Jesse and our friends and family members.
Ingredients:
1 cup peanut butter (I used organic, all-natural from Whole Foods)
8 oz cream cheese, softened at room temperature
1 cup sugar-free whip cream (you can make it yourself out of heavy cream by whipping it in a blender at a super high speed)
2 tablespoons erythritol (I used Swerve)
Instructions:
- In a medium bowl add the peanut butter and cream cheese, whip together with a hand mixer until blended and smooth.
- Add the erythritol and blend again.
- Add the whip cream and use a fork to mix together.
- Line an 8×8″ pan with parchment paper then use a spoon to spread the peanut mix evenly in the bottom.
- Let the pan freeze for an hour before removing and cutting into 16 squares.
Macros Per Bite:
Calories: 184.2
Carbs: 4.5 g
Net Carbs: 3.7 g
Fat: 17.1 g
Protein: 4.9 g
Private Member |
Zuzka, Is this Swerve the same thing as the powdered Erythritol you recently mentioned? And if not, Why did you choose Swerve over it? Thanks 🙂
Private Member |
It is the same– Swerve is just a brand name of powdered erythritol.
(I’m obviously not Zuzka, but hope that helped! 😉
Private Member |
Yes it did help…thanks Cara!!
Private Member |
Hi Warriors!
Thought I’d share a new amazing/guilt free dessert recipe I came up with tonight! Cauliflower ice cream!!! 🙂
Simply blend:
-Frozen cauliflower, about 3 cups
-1 scoop protein powder (I used chocolate peanut butter)
-about 2 cups unsweetened cashew milk
-peanut butter or nut butter of choice (about 1 tablespoon)
-few ice cubes
I couldn’t believe how delicious and nutrition the dense this recipe is! Thank you Zuzana for your inspiring hard work and tasty/wholesome recipes!
Private Member |
lake tahoe, nv, usa
That sounds interesting, I’ll have to try it 🙂 thank you
Private Member |
ky, usa
I think I might try this too. Sounds good 🙂 I’ve been using cauliflower a lot these days and it has surprised me how you can make it taste like something else.
Private Member |
ellijay, ga, united states
Oo, that does sound fun to try! I’ve been having a lot of cauliflower the last couple of weeks, too! It’s SO versatile! I never thought of using it in a dessert, though!
Private Member |
ellijay, ga, united states
Mmmmmm! I just made up a single-serve of this one (ha ha! So I didn’t get tempted for more than one!) No cream/whipped cream, so I just left it out, but it was just still super good! And I didn’t have the patience to let it set, so I had it like cookie dough. 😉 SO good! I added in a pinch of raw cacao nibs and it was a PERFECT combo!!! YUM!
Private Member |
I wanted to comment on the PB2 question. I have a jar of that, JIF peanut powder, and a big bag of Crazy Richard’s peanut powder…and I also eat, and love, Smucker’s natural peanut butter, the kind you have to stir. I wish the no salt added version was easier to find, and in the big container, but, not so. I’m not concerned about sodium, much, though. So, just wanted to say that back to back comparisons with some frostings I’ve made, protein dessert, and breakfast mixes, that YES…these peanut powders are as good as having peanut butter, to my taste buds. The only thing I’d have to say there is that, like with making real buttercream frosting, for example, SOMEtimes, there is no sub for the creamy, thick yum factor of straight up peanut butter. But as a way to get great peanut flavor, same or similar protein, and not nearly as heavy as peanut butter can get? Peanut powders are a game changer! They have been for me. Just to note, JIF and Crazy Richards do not add sugar OR salt in their powder. However, PB2 has the same or sugar content, 1 gram per serving (2-3 tablespoons powdered)
Private Member |
OH, and Zuzka, I have been trying to lessen (if not totally sub) sugar’s carb and calorie impact in certain things we make. I am a buttercream frosting & cake FANATIC, particularly white, yellow, and angel food cake. I mean, I buy tubs of frosting, ask for it at bakeries and cake making folks when getting cakes (separate, in a cup or container if they have any left!), and I’ve taken to making my own at home to get in better ingredients. White buttercream frosting is on a level with pure maple products…they are a serious crave for me, which I do moderate, indeed. But, I’ve tried sucralose, stevia…no no no. They are not good for these. Finally, got a bag of Truvia baking, powdered it, and made frosting this past weekend. AMAZING. FINALLY! A sugar sub worthy! Now to find straight Erythritol somewhere for a good price…
Private Member |
lake tahoe, nv, usa
Good job 🙂 try to look online for erythritol, it might be easier and faster
Private Member |
I see Swerve, but in general, all these sweeteners are very expensive compared to sugar. Best price I’ve seen on pure erythritol is a 5lb. bag for about $30. I have some pure stuff from Swanson Health, and prefer it to Truvia…NO bitter taste at all. Swerve has, what, inuin as filler. As with others that contain maltodextrin as fillers to measure same as sugar, I have bad digestive reactions at times if I use stuff with added fillers. So, what’s a health-conscious guy to do who’s passion is great, healthy food AND sweets on occasion…actually, I LOVE make buttercream frostings, and erythritol is GREAT for this, not having the caloric and carb impact of sugar. However, a small 1/2 cup serving size (yeah, I eat just frosting with no cake!) will often take 3-4 tablespoons erythritol that I grind into powdered. Is it ok to eat up with erythritol? I mean, the serving size is a HALF TEASPOON…no recipe I know of calls for that little. I’m confused about how these sweeteners work with all this, and is there a place I can ask you without bogging down a forum, or is this ok? Just last night I made a small 1/2 cup dessert frosting…peanut butter powder, erythritol (3 tbspns), some walmart brand splenda (1 tblspn) with about 1.25 tbspn country crock, 1 tsp butter…some pea protein powder, pure vanilla, drip of pure maple syrup, about 1 tsp marshmallow creme…let me tell you how INCREDIBLE this was…and it didn’t fill me up…very light, lo carb, almost no sugar.
Private Member |
tx, usa
Can you give me the exact recipe (amounts for everything) for this frosting that you’re talking about? I want to try and replicate it. I’m a frosting nut too!
Private Member |
I’m still experimenting, Malia. I get similar reactions to erythritol as sugar…some bloat feelings, digestive rumblings, gas…not as bad or lasting as refined sugar, but still…I’m sensitive to it, so I’m still figuring out amounts to use in single serve dessert frostings. But, a general idea would be, say, for a nice, whipped and creamy royal icing type thing would be 1 tsp to 1 tbs of tapioca starch for smooth texture and easier thickening, you can add the same amount of meringue powder as well (1 tsp to 1 tbs). I also will use the liquid egg whites either in place of or with the meringue powder. Whips up so nice and fluffy…egg whites very low cal, no carbs. Then I will put in between 2-5 tbs of Pyure Stevia/Erythritol and/or pure erythritol (powdered). Then I add a bit of maple syrup, about a tsp of vanilla…maybe a little coconut or almond extract if you want that flavor. If you want it creamier…sub out some of the erythritol for nonfat dry milk powder. If you want a peanut butter or chocolate, I will use less sweetener powder and put in Protein Plus’ Peanut Flour…OH so good. Want buttercream? Then add butter to this…or cream cheese…play around with it! You can also put in some protein powder, soy or otherwise, and a bit of xanthan gum, but be VERY careful with those…they can really make it turn into something you may not want fast! Peanut butter variant is very good with honey/cinnamon, too…
Private Member |
broadlands, va, usa
I made these last night too! So good. I had to use powered sugar though, have to wait for the erythritol to get here that I ordered from Amazon…