Best Sugar Free Chocolate Fudge Recipes
SUGAR-FREE CHOCOLATE FUDGE
I'm borderline diabetic, but this sugar-free fudge made with sugar substitute appeases my sweet tooth. -Kaye Hartley, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 64 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.
Nutrition Facts : Calories 38 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 22mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
PEANUT BUTTER CHOCOLATE FUDGE PIE - SUGAR FREE
I found this recipe on Pam Tremble's My Protein Book. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Pie
Time 23m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
- Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
- Top with sugar free Cool Whip.
Nutrition Facts : Calories 80.2, Fat 2.5, SaturatedFat 1.5, Cholesterol 8.7, Sodium 67.4, Carbohydrate 12.3, Fiber 0.5, Sugar 4.6, Protein 2.3
SUGAR-FREE CHOCOLATE PEANUT BUTTER FUDGE
Desserts and sweets can be a challenge when living with diabetes. Diabetic Connect offers some sugar-free alternatives.
Provided by LINDA BAILEY
Categories Nuts
Time 15m
Number Of Ingredients 5
Steps:
- 1. Melt the chocolate.(Tip: pour boiling water over it,let it sit for 5-6 minutes. Then pour the water off to avoid burning the chocolate).
- 2. Pack or spread into a 8"x10" pan.(rectangle) Cool to room temperature or you can put it in the refrigerator. Cut into 15 pieces and serve.
SUGAR FREE EASY CHOCOLATE PEANUT BUTTER FUDGE
I found this recipe while looking for something special to make my diabetic uncle for thanksgiving. A word on the sweetener. I have tried different combinations of sweeteners, including Splenda packets, Sweetzfree liquid Splenda, and powdered erythritol. I had the best results using the powdered erythritol and Sweetzfree, which is a very concentrated liquid. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate.
Provided by princessshree85
Categories Dessert
Time 25m
Yield 18 pieces, 18 serving(s)
Number Of Ingredients 6
Steps:
- Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.
- Mix in the rest of the ingredients, adjusting sweetener to taste.
- Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.
Nutrition Facts : Calories 181.8, Fat 13.8, SaturatedFat 5.5, Sodium 77.4, Carbohydrate 14.9, Fiber 3, Sugar 9, Protein 5.4
SUGAR-FREE CHOCOLATE FUDGE
Posted from an online source in response to a recipe request. Needs refrigeration because it's really more like a chocolate cream cheese than it is traditional candy.
Provided by Molly53
Categories Candy
Time 15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Beat the cream cheese with melted chocolate, sweetener, and vanilla until smooth.
- Stir in nuts.
- Pour into 8" square foil-lined baking pan.
- Cover and refrigerate overnight.
- Serve chilled.
Nutrition Facts : Calories 141.4, Fat 14.2, SaturatedFat 7.6, Cholesterol 31.2, Sodium 84.8, Carbohydrate 2.3, Fiber 0.9, Sugar 0.3, Protein 2.9
SUGAR-FREE EASY CHOCOLATE PEANUT BUTTER FUDGE
Steps:
- I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients. A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose (Sweetzfree or EZ-Sweetz), and powdered erythritol (not granulated). I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate. 1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate. 2) Mix in the rest of the ingredients, adjusting sweetener to taste. 3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve. Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.
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