Instant Low Carb Peanut Butter Fudge Truffles

By aerin8

http://www.pinterest.com/pin/541557923913445099/

Ingredients

• 4 tablespoons all natural peanut butter
• 1 tablespoon ricotta cheese (may use sour cream, heavy cream, half and half or unsweetened Almond or soy milk)
• 2 tablespoons sugar substitute
• 1 teaspoon no sugar vanilla extract
• 1 tablespoon unsweetened cocoa powder (for coating)
• 1 teaspoon sugar substitute (for coating)
• 1 tablespoon almond flour (for coating)
• 1 teaspoon sugar substitute (for coating)

Details

Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from pinterest.com

Preparation

Step 1

1. Add the peanut butter, ricotta and sugar substitute and vanilla to a bowl and mix vigorously with a fork for only a minute or so until the mixture thickens considerably and looks like dough.

2. Using 2 small bowls, mix together the cocoa powder and sugar substitute in one and the almond flour and sugar substitute in the other.

3. Next use your hands to roll out marble size pieces of the mixture and then toss them in the coating of your choice and serve!

Helpful Tip
Optional Classic Fudge Presentation: Flatten the mixture onto a dish until it is a ½ inch thick layer and cut with a sharp knife into small squares. (Note: Slight chilling will make this instant fudge even more solid, but we can never wait!)

And if it seems it is not getting thick, keep mixing and all of a sudden like magic, it will get sooo thick you can't even mix it any longer--then it's "fudge-ready"!

Calories: 120 Fat: 9 Net Carbs: 4 Fiber: 1 Protein: 4