AuthorMax Mentzer
Rating

This simple 3 ingredient 'Butter Fudge' fat bomb can be made in under 5 minutes. It's super rich and decadent to crush any cravings that may come around. Keep in mind the sunflower lecithin isn't necessary, but it definitely adds an unmatched creaminess. You can also make this dairy-free. Just swap out the butter for coconut oil in equal amounts! Enjoy!

Yields20 Servings
DifficultyBeginnerPrep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients
 1 cup nut or seed butter of choice
 ¾ cup salted grass-fed butter
  cup powdered sweetener (erythritol, stevia, allulose, or xylitol)
 2.50 g sunflower lecithin (optional)
 Maldon salt to taste

Directions
1

In a small sauce pot combine all ingredients over medium-high heat and stir frequently, until mixed thoroughly.

2

Pour in blender to smooth out any clumps and pour into silicone molds.

3

Freeze for 30 minutes before enjoying!

Ingredients

Ingredients
 1 cup nut or seed butter of choice
 ¾ cup salted grass-fed butter
  cup powdered sweetener (erythritol, stevia, allulose, or xylitol)
 2.50 g sunflower lecithin (optional)
 Maldon salt to taste

Directions

Directions
1

In a small sauce pot combine all ingredients over medium-high heat and stir frequently, until mixed thoroughly.

2

Pour in blender to smooth out any clumps and pour into silicone molds.

3

Freeze for 30 minutes before enjoying!

Butter Fudge
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