Make sure to have all of your ingredients ready beside you before starting this recipe
In a large bowl, add your powdered monkfruit/erythritol sweetener and set aside.
In a saucepan, melt your butter over medium heat.
Once melted, add your allulose, brown sugar sukrin sweetener and heavy cream. Whisk well until combined.
Continue to whisk until the mixture starts to boil. As soon as you see bubbles break on the top and it's boiling, turn the heat to low and begin a timer for 2 min.
Whisk constantly for the 2min as the mixture keeps boiling. After the 2min are up, you can remove the pan from the heat and with a spoon, stir in your peanut butter and vanilla extract.
Mix until everything is smooth, then use a spatula to scrape out and pour the peanut butter mixture over the sweetener you set aside in a bowl.
Stir until a thick dough is formed and all the sweetener is blended.
Line a 9x4 loaf pan with parchment paper (or just grease the pan) and press the peanut butter fudge mixture evenly into the bottom of it.
Refrigerate for 2-3 hours or until the fudge has set. Slice into squares and serve. Enjoy your Easy Low Carb Peanut Butter Fudge!