Peanut Butter and Jelly Fudge

 

Peanut Butter and Jelly Fudge

A collaboration between Mayver's with their crunchy peanut butter and our very own sugar free Keto Kitchen Corner's strawberry and chia seed jam. We've built the PBJ tower!

Course Dessert
Keyword fudge, jam, peanut butter, strawberry chia seed jam
Prep Time 30 minutes
Cook Time 10 minutes
Freezing time 30 minutes
Total Time 40 minutes
Servings 12

Ingredients

Chocolate PB fudge (bottom layer)

  • 1/2 cup Mayver's crunchy peanut butter
  • 1 Tbsp cocoa powder
  • 1 Tbsp erythritol and stevia mix eg. Natvia
  • 1 Tbsp coconut oil

PB fudge (middle layer)

  • 1/2 cup Mayver's crunchy peanut butter
  • 1 Tbsp erythritol and stevia mix eg. Natvia
  • 1 Tbsp coconut oil

Jelly (top layer)

  • 1/2 cup Keto Kitchen Corner's strawberry and chia seed jam
  • 1.5 tsp gelatin dissolve in about 1 Tbsp of cold water

Instructions

Chocolate PB fudge (bottom layer)

  1. Mix all the ingredients together in a pan and warm over low heat on the stove to melt and soften the ingredients.

  2. Line a mini loaf pan 14cm x 7cm with baking paper. Pour the chocolate fudge mix into the pan and put in the freezer to set for 15 minutes or until set.

PB fudge (middle layer)

  1. Mix all the ingredients together in a pan and warm over low heat on the stove to melt and soften the ingredients.

  2. Take the pan out of the freezer and pour the PB fudge mixture on top of the chocolate layer. Put back in the freezer for another 15 minutes or until set.

Jelly (top layer)

  1. Mix the dissolved gelatin with the jam.

  2. Take the pan out of the freezer and layer the jam on top. Place back in the freezer until just set.

  3. Take the PBJ fudge out of the freezer and cut into slices.

  4. Serve immediately and store the rest in the fridge.

Keto Pannacotta With Strawberry Chia Seed Jam

 

Keto Pannacotta With Strawberry Chia Seed Jam

For a little indulgence without all that sin, here's a low carb, keto dessert that's a win. Creamy with the sweetness of the jam, this makes the perfect after dinner treat.

Course Dessert
Cuisine Italian
Keyword jam, pannacotta, strawberry chia seed jam
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1.5 tsp unflavoured powder gelatin
  • 1.5 Tbsp water
  • 2 cups whipping cream
  • 1 Tbsp vanilla extract
  • 2 Tbsp Natvia Mix of erythritol and stevia
  • 1 Tbsp Keto Kitchen Corner's Strawberry Chia Seed Jam
  • fresh mint optional

Instructions

  1. Mix the powdered gelatin with cold water. (Typically about 1 tablespoon water per teaspoon gelatin powder, but check the instructions for your specific brand.) Set aside.

  2. Add cream, Natvia and vanilla extract to a sauce pan and bring to a boil. Lower the heat and let simmer for a couple of minutes on medium-low heat until the cream begins to thicken.

  3. Remove the cream from the heat and add the gelatin. Stir until the gelatin has dissolved completely.

  4. Pour the cream into serving glasses. Allow to cool completely before covering with plastic wrap and placing in the fridge for two to three hours or overnight.

  5. Take the panna cotta out of the fridge half an hour before serving. Spoon some of Keto Kitchen Corner’s Strawberry Chia Seed Jam over the top and garnish with mint (optional) to serve.