Low Carb Chocolate Peanut Butter Fudge Xylitol Food

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.

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.

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.

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.