Best Sugar Free Easy Chocolate Peanut Butter Fudge Recipes

Sugar Free Easy Chocolate Peanut Butter Fudge image

Provided by princessshree85

Categories Dessert

Time 25m

Yield 18 pieces, 18 serving(s)

Number Of Ingredients 6

8 ounces unsweetened chocolate squares (see update note)
1 cup smooth peanut butter (no sugar added)
3/4-1 cup erythritol
1 cup worth other sugar substitute (or to taste)
1/2 teaspoon vanilla
1 pinch salt

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 EASY CHOCOLATE PEANUT BUTTER FUDGE image

Yield 18

Number Of Ingredients 6

8 oz. unsweetened chocolate squares (see update note)
1 cup smooth peanut butter (no sugar added)
3/4 - 1 cup erythritol
1 cup worth other sugar substitute (or to taste)
1/2 teaspoon vanilla
Pinch salt

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I originally made this recipe with Hershey's baking chocolate because I figured most people could get it.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.