Keto / Low Carb / Gluten Free / Easy
These are an easy, delicious and only 1.3 grams of net carbs! I have provided an allulose and a powdered sweetener version. The allulose version produces a soft caramel texture and the powdered sweetener version produces a hard fudge texture. Both are delicious, just different. Follow the same instructions for both options.
ingredients
- 1/2 C Unsalted Butter
- 1 C Allulose
- 3 Tbl Half & Half
- 1/2 tsp Vanilla
- 2 Tbl Cocoa Powder
- 1/2 C Peanut Butter
- 1 C Unsweetened Shredded Coconut
- 1 C Sliced Almonds (110g)
- 1 C Pecan Halves (115g)
erythritol/monk fruit version (follow same how to)
1/2 C Unsalted Butter
3/4 C Powdered Sweetener
3 Tbl Half & Half
1/2 tsp Vanilla
2 Tbl Cocoa Powder
1/2 C Peanut Butter
1 C Unsweetened Shredded Coconut
1 C Sliced Almonds (110g)
1 C Pecan Halves (115g)
the how to
Combine the 1 cup coconut, 1 cup sliced almonds and 1 cup pecan halves into a food processor and pulse them until they are about the size of an oat. Set aside.
In a medium saucepan, melt 1/2 cup butter and 1 cup allulose over medium heat. Once the sweetener has fully dissolved into the melted butter, add 3 tablespoons half & half, 1/2 teaspoon vanilla, and 2 tablespoons cocoa powder. Whisk until combined and bubbling. Pull from heat and add 1/2 cup peanut butter. Whisk until completely dissolved and smooth in the fudge. Fold the coconut, almond and pecan mixture in with a rubber spatula. Using a 1 tablespoon sized cookie scoop, portion 30 cookies out onto parchment lined cookie sheets. Refrigerate for a few hours to set.
nutrition
- Makes 30 Servings / Serving Size = 1 Cookie
- Calories: 120
- Fat: 11.5g
- Total Carbs: 3g
- Fiber: 1.7g
- Protein: 2.3g
Sugar Free Jazz 