AuthorMax Mentzer
Rating

Don't you just miss a good PB n' J sandwich? This 'PB n' J Fat Bomb' can be ready in under 30 minutes even while making a sugar-free blackberry jam. It's super sweet, 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
DifficultyIntermediatePrep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients
- Butter Fudge
 1 cup nut or seed butter of choice (256 g)
 ¾ cup salted grass-fed butter (168 g)
  cup powdered sweetener (erythritol, stevia, allulose, or xylitol)
 2.50 g sunflower lecithin
- Keto Blackberry Jam
 1 lb fresh or frozen blackberries
  cup powdered sweetener (erythritol, stevia, allulose, or xylitol)
 ½ of a lemon, juiced and zested
 ¾ cup water

Directions
1

For the jam, combine all ingredients in small sauce pot and bring to a boil over medium high heat continuously stirring and mashing the berries.

2

Reduce heat to medium and reduce mixture until nappe or the jam coats the back of the spoon stirring frequently.

3

Let the jam cool to room temperature before using or storing.

4

For the ‘Butter Fudge’, in a small sauce pot combine all ingredients over medium high heat and stir frequently until mixed thoroughly. Pour in blender to smooth out any clumps.

5

Pour ‘Butter Fudge’ into silicone molds leaving a little room at the top for the jam.

6

Add 1 tsp of the jam to the ‘Butter Fudge’ and swirl with a toothpick.

7

Freeze for 30 minutes before enjoying!

Ingredients

Ingredients
- Butter Fudge
 1 cup nut or seed butter of choice (256 g)
 ¾ cup salted grass-fed butter (168 g)
  cup powdered sweetener (erythritol, stevia, allulose, or xylitol)
 2.50 g sunflower lecithin
- Keto Blackberry Jam
 1 lb fresh or frozen blackberries
  cup powdered sweetener (erythritol, stevia, allulose, or xylitol)
 ½ of a lemon, juiced and zested
 ¾ cup water

Directions

Directions
1

For the jam, combine all ingredients in small sauce pot and bring to a boil over medium high heat continuously stirring and mashing the berries.

2

Reduce heat to medium and reduce mixture until nappe or the jam coats the back of the spoon stirring frequently.

3

Let the jam cool to room temperature before using or storing.

4

For the ‘Butter Fudge’, in a small sauce pot combine all ingredients over medium high heat and stir frequently until mixed thoroughly. Pour in blender to smooth out any clumps.

5

Pour ‘Butter Fudge’ into silicone molds leaving a little room at the top for the jam.

6

Add 1 tsp of the jam to the ‘Butter Fudge’ and swirl with a toothpick.

7

Freeze for 30 minutes before enjoying!

The PB n’ J Fat Bomb
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