Total time: About an hour

Yields: 36 pieces

Macros/per serving:

107 total calories

9.6g fat

4.5g net carbs

0.5g fiber

1.5g protein

Ingredients

• 8 oz cream cheese

• 1 cup unsalted butter

• 1 cup swerve or another sweetener

• 1 scoop vanilla protein

• ½ cup nut butter

• 1 tsp Himalayan sea salt

Directions

1. Line a square pan with parchment paper.

2. In a saucepan over medium heat, melt cream cheese and butter together.

3. Add keto butter and mix.

4. Remove from heat and pour into a large mixing bowl. 

5. Blend with an electric mixer until well combined. 

6. Add in ¼ cup of heavy cream if not mixing properly.

7. Pour fudge into prepared pan and spread out evenly.

Chill in refrigerator until set.