Really can’t stand when an online recipe has 5 pages explaining the life experience of whoever came up with it, to wit – this is a modification of a recipe I found online to add more chocolate and more flavor to what was a pretty bland recipe that tasted like frozen cream cheese.
- 8oz of Cream Cheese (room temp, makes it easier to mix)
- 2 Tbsp Smucker’s Natural Peanut Butter
- 1/2 cup salted butter (Kerry Gold)
- 4oz Bakers Unsweetened Chocolate
- 1 Tbsp Hershey’s Dark Chocolate Baking Powder
- 1/2 Tbsp Vanilla Extract
- 1/2 Tbsp Almond Extract
- 1/2 Cup Erythritol sweetener.
Place the cream cheese and peanut butter in a large mixing bowl. Melt the butter and chocolate, stirring constantly. Add the vanilla/almond extract and sweetener, continue to stir. Once it’s all melted together, pour it over the cream cheese and peanut butter, then blend with a mixer on high for at least 2 minutes. Pour into a 7″ x 11″ pan lined with parchment paper, level it out with a rubber spatula and toss it in the freezer to set. Can be left in the freezer or fridge, good for a fat craving (sweet cravings don’t really exist on keto).
The nutrition facts are as follows (per serving, 16 total).
- 135.6 Calories
- 11g Fat
- 1g Net Carbs
- 1g Protein
