Peanut Butter and Jelly Fudge

AuthorKatherineDifficultyIntermediate

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!

Yields12 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins
Chocolate PB fudge (bottom layer)
 0.50 cup Mayver's crunchy peanut butter
 1 tbsp cocoa powder
 1 tbsp erythritol and stevia mix e.g. Natvia
 1 tbsp coconut oil
PB fudge (middle layer)
 0.50 cup Mayver's crunchy peanut butter
 1 tbsp erythritol and stevia mix e.g. Natvia
 1 tbsp coconut oil
Jelly (top layer)
 0.50 cup Keto Kitchen Corner's strawberry and chia seed jam
 1.50 tsp gelatin in about 1 Tbsp cold water
Chocolate PB fudge
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)
3

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

4

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)
5

Mix the dissolved gelatin with the jam.

6

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

7

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

8

Serve immediately and store the rest in the fridge.

Nutrition Facts

Serving Size 39g

Servings 12


Amount Per Serving
Calories 687
% Daily Value *
Total Fat 14g22%
Saturated Fat 4.6g23%
Sodium 102mg5%
Total Carbohydrate 3.5g2%
Sugars 2.3g
Protein 5.4g11%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Ingredients

Chocolate PB fudge (bottom layer)
 0.50 cup Mayver's crunchy peanut butter
 1 tbsp cocoa powder
 1 tbsp erythritol and stevia mix e.g. Natvia
 1 tbsp coconut oil
PB fudge (middle layer)
 0.50 cup Mayver's crunchy peanut butter
 1 tbsp erythritol and stevia mix e.g. Natvia
 1 tbsp coconut oil
Jelly (top layer)
 0.50 cup Keto Kitchen Corner's strawberry and chia seed jam
 1.50 tsp gelatin in about 1 Tbsp cold water

Directions

Chocolate PB fudge
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)
3

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

4

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)
5

Mix the dissolved gelatin with the jam.

6

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

7

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

8

Serve immediately and store the rest in the fridge.

Peanut Butter and Jelly Fudge

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