Peanut Butter Fudge Recipe

I found this on Lowcarbfriends.com several years ago and loved it. I finally made it again today.

1 stick unsalted butter
1 cup granular Splenda
2 oz cream cheese
2 scoops vanilla whey protein powder
1/2 cup peanut butter
1/2 ounce natural almonds (or 16 almonds)

Melt butter and whisk in Splenda. Add cream cheese and whisk until melted and well mixed. Whisk in protein powder and remove from heat. Stir in peanut butter until well blended. Pour into 8x8 pan lined with wax paper. Chill until semi soft, then cut into 16 pieces. Press 1 almond into the middle of each square and return to refrigerator until fully set.

Nutritional information for my particular ingredients, per piece:

Calories - 134.4
Carbs - 3.7 (0.8 fiber)
Protein - 5.1
Fat - 11.2

Homemade Peanut Butter Cups - Low Carb

I found this recipe, created or contributed by a user named Dexmis, at Lowcarbfriends.com. They are pretty good, maybe not sweet enough for me. Next time I make it, I will increase the Splenda to half a cup.

1 stick butter or 1/2 cup coconut oil
1 square unsweetened baking chocolate
1/3 cup Splenda
1 T. cream or half & half
4 T. unsweetened peanut (or other nut) butter

Melt the butter or oil and the chocolate and Splenda in a pan on the stove or in the microwave. Remove from heat and whisk in cream and peanut butter.

Spoon into 12 muffin cups (the silicone kind are great for this) and freeze. Eat directly from the freezer or they will melt.

Using coconut oil and light table cream, here's the caloric breakdown for a 12 serving batch:

126 calories
13 g fat
2.5 g carbs (0.8 g fiber)
1.5 g protein