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Keto Chocolate Peanut Butter Fudge (with Quest Multi-Purpose Mix)

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  Published on July 14th, 2021
  Reading time: < 1 minute
  Last modified July 13th, 2021
keto chocolate peanut butter fudge
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Looking for an easy keto recipe to use your Quest multi-purpose mix? Try this keto chocolate peanut butter fudge recipe! It is simple to make and will yield a tasty low-carb, moderate-protein, and high-fat dessert! With less than 1g net carb per fudge piece, this recipe is sure to be your new go-to dessert recipe!

Yields16 Servings
Prep Time5 minsCook Time1 minTotal Time6 mins
Ingredients
 ¾ cup heavy cream
 3 tbsp cocoa butter, melted
 3 tbsp coconut oil, melted
 2 tbsp unsweetened peanut butter
 ½ tsp salt
 3 tbsp unsweetened cocoa powder
 2 scoops Quest multi-purpose protein mix
 ¼ cup allulose
 optional: top with coarse sea salt
Directions
1

Place the heavy cream in a microwave-safe bowl and microwave on high for 30 to 45 seconds, until warm to the touch but not scalding. Add the cocoa butter, coconut oil, peanut butter, salt, and allulose and whisk until thoroughly combined.

2

Sift the cocoa powder and protein powder into the cream mixture and stir until a thick batter forms. Pour the mixture into an 8-inch square baking pan, then refrigerate for 1 to 2 hours, until firm.

3

Remove the fudge from the refrigerator and sprinkle with the sea salt. Cut into 16 squares and serve. Store in the refrigerator for up to 1 week.

Ingredients

Ingredients
 ¾ cup heavy cream
 3 tbsp cocoa butter, melted
 3 tbsp coconut oil, melted
 2 tbsp unsweetened peanut butter
 ½ tsp salt
 3 tbsp unsweetened cocoa powder
 2 scoops Quest multi-purpose protein mix
 ¼ cup allulose
 optional: top with coarse sea salt

Directions

Directions
1

Place the heavy cream in a microwave-safe bowl and microwave on high for 30 to 45 seconds, until warm to the touch but not scalding. Add the cocoa butter, coconut oil, peanut butter, salt, and allulose and whisk until thoroughly combined.

2

Sift the cocoa powder and protein powder into the cream mixture and stir until a thick batter forms. Pour the mixture into an 8-inch square baking pan, then refrigerate for 1 to 2 hours, until firm.

3

Remove the fudge from the refrigerator and sprinkle with the sea salt. Cut into 16 squares and serve. Store in the refrigerator for up to 1 week.

Keto Chocolate Peanut Butter Fudge (with Quest Multi-Purpose Mix)

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