Low Carb Chocolate Peanut Butter Fudge Food

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

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)

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.

KETO CHOCOLATE PEANUT BUTTER FUDGE

Steps:

• Put first 3 ingredients in a microwave safe bowl, and microwave until butter is melted.
• Whisk together until well combined.
• Add remaining ingredients and whisk until smooth.
• Pour into a foil-lined 8x8 pan, and refrigerate until set.
• Cut into 64 one-inch pieces.

CHOCOLATE CREAM CHEESE LOW CARB FUDGE

Steps:

• Melt cream cheese and peanut butter in microwave for 1-2 minutes at 30-second intervals.
• Stir in cocoa until creamy.
• Combine together in a mixing bowl and whisk in cream and sweetener.
• Spread on wax paper, cover with another sheet of wax paper; freeze, then cut into pieces, and keep chilled.

LOW CARB FUDGE

Steps:

• Melt butter over low heat.
• Add chocolate and stir until melted.
• Remove from heat and stir in sweetener and vanilla.
• Combine the chocolate mixture with the cream cheese and beat until smooth.
• Stir in nuts and spread in lightly greased 8-inch square pan.
• Refrigerate until firm.

LOW CARB CHOCOLATE PEANUT BUTTER FUDGE

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.