Low Carb Chocolate Peanut Butter Fudge Recipe 445

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



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

Provided by aerin8

Number Of Ingredients 9

1/2 cup of butter or part coconut oil
1/2 cup natural peanut butter, plain or chunky
2 ounces cream cheese, softened to room temperature
1/2 teaspoon vanilla extract
Liquid sugar substitute equal to 1 cup sugar (I used EZ-Sweetz)
1/3 cup vanilla whey protein powder, such as MRM brand
1/3 cup cocoa powder
Dash of salt
1/4 cup walnuts, chopped (optional)

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

LOW-CARB CHOCOLATE PEANUT BUTTER FUDGE (XYLITOL)



Low-Carb Chocolate Peanut Butter Fudge (Xylitol) image

After reading about the many benefits of xylitol, I went looking for a recipe that would tell me how to add it to unsweetened chocolate and make my own sugar-free chocolate. I couldn't find one quickly and was feeling impatient, so I made this up and it turned out quite well! Note: My sweetener of choice is Sugar Twin (sodium cyclamate) ordered from Canada, which I believe tastes best and is safest. Combining two sweeteners gives a better flavor. When I made this with xylitol only, it had a "too sweet" taste. Also, I used crunchy peanut butter (which is why you see bits of peanuts in the photo), but of course you could use smooth.

Provided by TapestryThreads

Categories     Candy

Time 30m

Yield 16 1x1 inch squares, 16 serving(s)

Number Of Ingredients 6

4 ounces unsweetened baking chocolate
1 cup natural-style peanut butter
3/4 cup xylitol sugar substitute
1 tablespoon artificial sweetener
1/2 cup half-and-half cream
1 teaspoon vanilla extract

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 CHOCOLATE PEANUT BUTTER FUDGE



Low Carb Chocolate Peanut Butter Fudge image

Make and share this Low Carb Chocolate Peanut Butter Fudge recipe from Food.com.

Provided by Mercy

Categories     Candy

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 5

8 ounces cream cheese
1 cup Splenda sugar substitute
1 ounce baker's unsweetened chocolate
1/4 cup heavy cream
4 teaspoons peanut butter

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.

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