It’s holiday season! It was our first time hosting Christmas Dinner in our new home in North Vancouver. While I saw my family munch down the apple crisps I bought from the local supermarket, I got my sweet tooth back. So today I made some low carb peanut butter fudge.
I found this recipe online, which as usual I did not follow to the T. I changed it as follows:
1/2 cup peanut butter
1/2 cup erythritol
1/2 cup heavy cream (I used whipping cream)
1/4 cup butter
I mixed the heavy cream and erythritol and butter in a pot. In low heat I let it bubble for about 2 minutes. After turning off the heat I mixed in the peanut butter. Once it dissolved I put them in my square TEEMA ceramic plate.
I let it cool at room temperature, it didn’t solidify so I left it an hour in the fridge, still didn’t solidify so put it in the freezer. After lunch I couldn’t wait so I took it out. It was a bit too gooey (you wouldn’t want to eat it with your bare hands, it is too sticky), but it was soooooo good that I ate one whole row in a second (my hubby asked – aren’t you eating too much peanut butter these days?).
The pug mug is a Christmas gift from my darling hubby. The other Christmas gift is a real pug! We will have a new pug friend in 2015! Yupeeeee 🙂
On another news, my last H1Ac test of the year showed 5.5 – lowest since I got diagnosed! I’ve been scratching my head lately because my sugar level has been around 7-10mol since I started using the new meter. Previously it has been 5 – 7 mol. The H1AC test may be proving that I have a faulty meter / test strips.