Note: This article was posted as part of The Frugal LowCarber’s ChocolateFest 2012. For more great recipes and ideas, see the main ChocolateFest page!
The minute I realized my carb counts were high enough, I went searching the web for a good sugar-free fudge recipe. I wound up disappointed.
It seemed that all the recipes that popped up either
- relied on sugar-free instant pudding for the thickener; or
- relied on flour or cornstarch; or
- plagiarized this diabetic fudge recipe.
Of course the flour and so forth wouldn’t do. And if I was going to go out and buy instant pudding, what was the point of turning it into something else? Why not just…make pudding?
So I tried the legitimate-looking version of the diabetic fudge.
And I could barely taste the chocolate.
Apparently”regular” homemade fudge recipes are primarily sugar; the chocolate is almost an afterthought. So I imagine the cookbook authors have created something that gives about as much chocolate flavor as “regular” homemade fudge.
But I had been eating dark chocolate for years before I went low carb. I decided we needed a little more imagination here!
It turned out to be a very easy “tweak.” I used their amounts of sweetener as a proportions guideline and went from there. The result? A fudge that emphasizes the chocolate instead of the other stuff.
Sugar-free, gluten-free, chocolate…and easy. What more could you want?
Well, how about a variation? I have successfully substituted cocoa powder for up to two ounces of the baking chocolate. (No need to add the extra fat.)
Rich Sugar-Free Refrigerator Fudge
- 16 ounces cream cheese, softened to room temperature
- Sweetener equal to 1 & 1/2 cups sugar. Try one of these:
- 1& 1/2 tsp liquid stevia, OR
- 1 tsp liquid stevia and 12 packets stevia/erythritol blend, OR
- your favorite!
- 5 – 6 ounces unsweetened baking chocolate, melted
- (optional) Another half-ounce of baking chocolate, melted, for garnish
- Use the biggest mixing bowl you’ve got: cream cheese flies all over the place when you take a mixer to it!
- Put the cream cheese in the bowl and beat until fluffy. (If some of it climbs the sides of the bowl, stop and scrape it down with a spoon or rubber spatula.)
- Stir in the sweetener, then mix well.
- Add the 5 – 6 ounces of melted chocolate. Stir, then mix until well blended. You will need to scrape the sides and bottom of the bowl a few times to get everything mixed in.
- Spread the batter in a loaf pan or a large plastic storage container. (Using metal can help the fudge harden faster.) Cover and place in the refrigerator for 3 – 4 hours, or until hardened.
- Cut into 16 – 32 pieces, and drizzle with more melted chocolate if desired.
- Store in refrigerator.
Yield: 16 – 32 pieces of fudge.
Nutritional Information: For the 5 ounces of chocolate version, each of 32 pieces contains approximately 1.7 g carbohydrates, 0.7 g fiber, 1.0 g net carbs, 1.6 g protein, 7.2 g fat, and 71 calories.
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