Low Carb Cream Cheese Peanut Butter Fudge

Ingredients:

• 8 oz (1 package) cream cheese, softened
• 1/2 cup unsweetened creamy peanut butter
• 1/2 cup butter, softened
• 1/2 cup powdered erythritol (or your preferred low-carb powdered sweetener)
• 1 tsp vanilla extract
• Optional toppings: chopped nuts, sea salt, or unsweetened chocolate chips

Instructions:

1. Prepare the Base: Line a square baking dish (8×8 inches) with parchment paper, leaving some overhang for easy removal.
2. Blend Ingredients: In a mixing bowl, add the softened cream cheese, peanut butter, and softened butter. Using an electric mixer, beat until smooth and well combined.
3. Add Sweetener and Vanilla: Add powdered erythritol and vanilla extract to the mixture. Continue mixing until the sweetener is fully incorporated and the fudge mixture is smooth.
4. Spread in Dish: Pour the fudge mixture into the prepared baking dish and smooth out the top with a spatula.
5. Add Toppings: If desired, sprinkle toppings like chopped nuts, a dash of sea salt, or chocolate chips over the fudge.
6. Chill: Place the baking dish in the refrigerator for at least 2 hours, or until the fudge is firm.
7. Cut and Serve: Once set, lift the fudge out of the pan using the parchment paper, cut into squares, and enjoy!

Storage: Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for a month.