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Line an 8 x 4 inch loaf pan with parchment paper.
Add the butter into a large microwave-safe bowl. Add peanut butter to the bowl, covering the butter. This will prevent the butter from popping and overheating while it cooks.
Microwave at full power for 30 seconds. Remove and stir with a whisk. If butter is not completely melted, microwave for 30 more seconds and whisk again.
Add the powdered erythritol to the peanut butter mixture and stir until batter is smooth.
Place batter back into microwave and cook for 1 minute. Remove and whisk until smooth. This will help the sugar melt into the peanut butter mixture. Microwave for 1 more minute and whisk until smooth.
Spread batter into the prepared loaf pan. Freeze for about 1 hour or until fudge is cooled and set.
Let fudge soften for a few minutes and then cut with a sharp knife into 1 inch squares. You should have enough for 18 pieces.
NOTES. Half cup of peanut butter = 115g. Half cup of sweetener = 90g