1 cup Heavy Whipping Cream
1/2 cup Erythritol
2 tbsp Butter
1 tsp Vanilla Extract

1 bar Lindt 90% Dark Chocolate
or
5 oz Almond Butter

1 cup Heavy Whipping Cream 2 tbsp Butter 1 tsp Vanilla Extract 1 bar Lindt 90% Dark Chocolate 5 oz Almond Butter

Prepare an 8"x5" container by lining it with parchment paper

1. In a medium sized pot combine the Heavy Whipping Cream, Erythritol, Butter, and Vanilla Extract
2. Over medium heat, bring to a simmer and reduce to maintain the simmer.
3. Simmer for 15 minutes, stirring occasionally - reducing the mixture to a milk fat syrup. It will start to take on a brownish color and very sweet taste.
4. Turn off the burner and let sit for an additional 15 minutes, stirring occasionally. The mixture will thicken.
5. About 2 minutes before the cool period ends, turn the burned back on and set on low.

6. Break up the Chocolate Bar into small chunks.
7. After the 15 minutes of thickening finishes, add the Chocolate or Almond Butter to the Milk Fat Syrup, stirring until everything is melted and mixed together.
8. Pour into the parchment paper lined container.
9. Place in the freezer for at least 1 hour. Then move to fridge.

Alternative:
Get a container twice the volume of the 8"x5" container and line with parchment paper. First make a batch with almond butter and place int he freezer. While that cools, make a batch with chocolate. Pour the chocolate on top of the cooled almond butter fudge. Place back into freezer for an hour. Now you have double layer fudge.