As I was watching, I pictured doing that too. Carolyn, would it work if a bit of your fudge sauce was swirled through the fudge? Or would that make it too loose? Also, my PB in the fridge has the oil already mixed in. Would the fudge still set up, or would some more protein powder be needed? Thanks!
@@picantesworld7723 I dropped in 1/3 cup chips into loaf pan, then swirled in making tiger fudge....it was perfect....it's all gone.... I'm making a new batch as I type this
I buy a can of salted roasted peanuts at Costco, throw about 1/3-1/2 of it in my Vitamix with about 1/4C avocado oil (otherwise it is very crumbly and dry), and I like it with a good squeeze of honey. It is delicious and, to me, the perfect texture, besides costing only about $2.50 something a jar as opposed to $7 or $8 in the store. Those empty, cleaned out, cans also make perfect storage containers for my allulose and other GF/KETO items.
I followed the recipe to a T, but the only exception I made was instead of unflavored collagen, I used Perfect Keto peanut butter collagen powder, and used 1/2 cup powdered Swerve (since the PK is sweetened), and since my PB was unsalted, i added 1/2 tsp hemilayan pink salt. AND IT TURNED OUT AMAZING! Thanks, Caroline! Every one of your recipes have been scrumptious!
@@impulsiveurge5837 No, they are quite different. Gelatin gels and would mess this recipe up. Collagen does not gel. Collagen is a more processed form of gelatin, more broken down.
This is definitely awesome and gives me an idea to make my own peanut butter Reese cups. Would make this and half the inch and in a silicone cup cake mold pour melted keto chocolates, place the peanut fudge and cover back with chocolate viola Atkins peanut butter cups but less expensive and more accessible for me
Thiis is delicious! I didn’t have the collagen powder, but I did have a huge bag of peanut flour on hand that I rarely use. I made that substitution which made the fudge thicker (not pourable), but it went into the pan just fine and tastes great. I will try this recipe again with collagen, but I’m happy with the results. Thanks for this super easy recipe!!
Is it possible to counteract the aftertaste of using zero-carb sweeteners? (Is that aftertaste something one gets used to eventually?) I always use less swerve/monk-fruit/stevia/allulose than any given recipe calls for, but the taste is still present. I tweak recipes. Add more fat or salt or combine sweeteners, I am at a loss for what to do. Is there anything that can be done other than adding trace amounts of cane sugar or maple syrup? As I side note: i don't have any dog deadly sweeteners on hand.
I have always wondered why peanut butter seems to be a common food for some Keto dieters. I have been keto for 6-7 years, while I love peanut butter I have a food intolerance to them, so don't eat it. However, because peanuts /peanut butter are not nuts but are legumes wonder why it's consumed in keto diets?
I can't say how crappy it is to have to go to another website for such an easy recipe and navigate through 50 pop up ads to see the simple recipe. And collagen peptides?! Are you kidding?
Nope, not kidding. And there is little cause for complaint when there is a jump-to-recipe button at the top of every post. Let's be honest, friend... "50 pop up ads" is just a wee bit of hyperbole, don't you think? RU-vid doesn't pay me much, and you don't pay me at all. This is my full time profession. Ads help me provide YOU with free content and I am still able to make a living. Without having to put content behind a paywall. Take it or leave it.
I just made this and it is sitting in the fridge to cool. If the end product tastes anything like what I scraped from the pan it is DELICIOUS!!!! This is definitely a keeper! Thank you!!!
Well.... it kind of depends on the recipe and whether I am saving it serve to other people! I love ALL of my own recipes... I wouldn't make them if I didn't. ;)
I tried cooking with xylitol but it was very bitter. So glad I watched this video about powdered swerve…..and adding powder collagen! What a great idea! Thanks so very much for this amazing recipe!
Can I use Allulose for my sweetener? I much prefer the taste. The Allulose I have is a very crystallized one? Would that work or maybe I would need to start melting the Allulose first?
@@AllDayIDreamAboutFood heres the tip: turn the jar upside down & fridge it. oil rises up thru the PB, fridge firms it up... _PERFECT_ spreading/baking consistency. its actually usable unlike say a smuckers natural. & costco's is the *only* PB i eat cuz its made with valencia peanuts which dont have aflatoxins (the majority of peanuts do. not good.) LOVE these btw!
@Starr R. Stoddard Thank you for that is that what you use in the peanut butter fudge for this recipe? I use vital proteins collagen could I use that in this recipe? Since I have it already?
I added a few peanuts to make it a bit crunchy, but it was already like a thick dough. It didn’t take long to set up. It was really delicious! I followed the recipe. I will definitely make it often.
@@AllDayIDreamAboutFood Lol, I just realized I put in half a stick of butter instead of half a cup!!! No wonder it was so thick. It was still like old fashioned fudge. Love it!
It may make it pretty thick. A few suggestions: 1. Sift it to break up the clumps as I think it won't mix in very easily. 2. Start with a few tablespoons and see what happens. You still want the mixture to be liquid as you pour it into the pan.
Well girl look what you did to me now eating peanut butter makes me have joint pain I don’t know why it’s been happening the past five or so years but I still indulge in a little bit here and there because I love it so much so I made half a batch hopefully I can control myself so I won’t be in any pain the next couple days lol thank you for the recipe.
Do the other nut butters give you grief as well? I've found that I can swap out cashew/almond/pecan/hazelnut~ even macadamia nut butter for the peanut in fudge recipes w/amazing, no ache results. I'm sure you're aware, just wanted to throw it out there in case someone is not =) -Sam in AZ
Peanuts contain oxalates. Your body is most likely trying to get rid of the extra oxalates ,increase your water intake and eat some dairy when eating the peanut butter the oxalates will bind to the dairy and help minimize your joint pain over time. Lol up oxalate toxicity.
It depends on how goopy it ends up. If your PB was runny and you don't use collagen, it will be firm when cold but perhaps a little too soft when room temp. But mine usually ends up firm enough to be room temp and not be squishy.
And if you come onto stranger's videos and leave sh!tty, shaming comments about people enjoying treats in a healthy way, then you are living a joyless, mean, and sad little life. I pity you and anyone within your circle. 🤣
