Best Low Carb Fudge Recipes

LOW-CARB CHOCOLATE PEANUT BUTTER FUDGE (XYLITOL)

Steps:

• Melt the baking chocolate in a double boiler over medium heat.
• Add xylitol and half & half, and stir to blend well.
• Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
• Remove from heat and stir in peanut butter and vanilla.
• Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
• Chill until firm, then cut into 16 pieces. Store in refrigerator.

LOW CARB FUDGE

Steps:

• Melt butter over low heat.
• Add chocolate and stir until melted.
• Remove from heat and stir in sweetener and vanilla.
• Combine the chocolate mixture with the cream cheese and beat until smooth.
• Stir in nuts and spread in lightly greased 8-inch square pan.
• Refrigerate until firm.

CHOCOLATE CREAM CHEESE LOW CARB FUDGE

Steps:

• Melt cream cheese and peanut butter in microwave for 1-2 minutes at 30-second intervals.
• Stir in cocoa until creamy.
• Combine together in a mixing bowl and whisk in cream and sweetener.
• Spread on wax paper, cover with another sheet of wax paper; freeze, then cut into pieces, and keep chilled.

LOW CARB CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals.
• Melt chocolate in separate bowl until creamy.
• Combine chocolate with cream cheese mixture and whisk in Splenda and cream.
• Pour into buttered glass pan and chill at least 4 hours.
• Cut into 16 squares and enjoy.
• Note that this recipe yields a more "gooey" fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.

LOW CARB CHOCOLATE PEANUT BUTTER FUDGE RECIPE - (4.4/5)

Steps:

• Butter a 5x7-inch baking dish or pan and line with parchment or wax paper, leaving an overhang on two sides to aid removal. Butter paper also. Melt the butter and peanut butter together in a medium saucepan over low heat or on low setting in microwave for 1 to 2 minutes. Mix together well. In a second bowl, beat cream cheese to soften, and then beat into peanut butter mixture until blended and smooth. Stir in vanilla and sugar substitute. In another bowl, whisk together the whey protein powder, cocoa powder, and salt until blended. Sift dry ingredients into wet ingredients and beat until smooth. Stir in nuts, if using. Spread fudge in prepared pan and chill or freeze until set. Remove fudge from pan and cut into 20 squares. (It is very rich, so I recommend keeping the servings small.) Store in refrigerator or freezer. May be eaten frozen. Makes 20 servings. Calories: 107; Protein: 1.4 g; Fat: 11.1 g; Net Carbs: 0.5 g

BLACK BEAN FUDGE -- LOW CARB AND HEALTHY

Steps:

• Put all ingredients (except salt) in high-powered blender (like a VitaMix) or food processor and process until totally smooth. I do not recommend using a normal blender, because mixture will be very thick and really hard to process.
• Line an 8"x4" loaf pan with saran wrap, or place saran wrap on a plate, and transfer fudge mixture to pan, pressing down firmly. If forming on a plate, form a rectangle and smooth edges as much as possible. Sprinkle with a little bit of coarsely ground sea salt. Place in the refrigerator, and let set for at least 1 hour, or until totally firm. Slice into 24 squares (approx 1" squares), and serve!
• Store in the refrigerator for up to 5-6 days (but it won't last that long!). For longer storage, cut fudge squares can be frozen, and defrosted in the refrigerator or at room temperature until thawed. DO NOT microwave the frozen fudge to defrost it unless you want fudge sauce; the oil will melt!
• VARIATION:.
• Mint fudge: add 1/2-1 tsp mint extract along with other ingredients, and blend as directed.
• Nutty fudge: add 2-4 Tbsp chopped nuts to mixture after blending or substitute 1-2 Tbsp of coconut oil with nut/seed butter.