No-Bake Brown Butter Fudge Bites

Caramelizing the butter slowly for these ketogenic fat bombs draws out amber hues, and a richer, nutty taste. Blended with vanilla and cream cheese, you’ll find yourself happy to snack on these simple treats between meals and when you need a boost. They also work great as a party-friendly snack that you won’t feel guilty eating. Store in the refrigerator and serve at room temperature, garnished with berries, for best flavor. 

No-Bake Brown Butter Fudge Bites Recipe

Servings: 8

Prep Time: 10 minutes| Cook Time: 5 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes

Nutritional Facts: 2g Net Carbs  | 345 Calories |  36g Fat | 2g Carbs |  2g Protein | 0g Fiber 

Ingredients:

• 1 cup unsalted butter
• 16 oz cream cheese, cubed
• 4 tbsp granulated erythritol
• 2 tbsp vanilla extract
• 1 pinch salt

Steps:

1. Line a small baking sheet (9”x13”) with parchment paper, or a smaller baking dish for a smaller, thicker batch. In a medium saucepan over medium heat, melt butter and cook for up to 5 minutes, until butter begins to darken, then immediately remove from heat.
2. Add cream cheese, and use a hand mixer to blend together. Add erythritol, vanilla extract and salt, and blend until smooth.
3. Pour the mixture into the baking sheet, then refrigerate for four hours. Cut into squares, and garnish with berries if you desire.
   
   
   

No-Bake Brown Butter Fudge Bites

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5 from 1 review

Caramelizing the butter slowly for these ketogenic fat bombs draws out amber hues, and a richer, nutty taste. Blended with vanilla and cream cheese, you’ll find yourself happy to snack on these simple treats between meals and when you need a boost. They also work great as a party-friendly snack that you won’t feel guilty eating. Store in the refrigerator and serve at room temperature, garnished with berries, for best flavor.

• Author: Amanda C. Hughes
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 15 minutes
• Yield: 16 bites 1x
• Category: Dessert

Ingredients

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• 1 cup unsalted butter
• 16 oz cream cheese, cubed
• 4 tbsp granulated erythritol
• 2 tbsp vanilla extract
• 1 pinch salt

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Instructions

1. Line a small baking sheet (9”x13”) with parchment paper, or a smaller baking dish for a smaller, thicker batch. In a medium saucepan over medium heat, melt butter and cook for up to 5 minutes, until butter begins to darken, then immediately remove from heat.
2. Add cream cheese, and use a hand mixer to blend together. Add erythritol, vanilla extract and salt, and blend until smooth.
3. Pour the mixture into the baking sheet, then refrigerate for four hours. Cut into squares, and garnish with berries if you desire.

Nutrition

• Serving Size: 2 bites
• Calories: 345
• Fat: 36g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 2g

This recipe was first published in Newsweek‘s Keto Special Edition.