Low Carb Chocolate Peanut Butter Fudge Xylitol Recipes

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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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