Best 6 Low Carb Fudge Recipes

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Craving something sweet and decadent without derailing your low-carb diet? Look no further than our specially curated collection of low-carb fudge recipes. These delightful treats are not only easy to make, but they pack a punch of flavor without compromising your health goals. From the classic chocolate fudge to innovative variations like peanut butter, mint, and even bacon, our recipes cater to every palate. Whether you're a seasoned baker or a beginner looking to indulge, these low-carb fudge recipes are sure to satisfy your sweet tooth while keeping you on track. So, grab your apron and let's embark on a delectable journey into the world of low-carb fudge.

Let's cook with our recipes!

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 FUDGE



Low Carb Fudge image

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

Provided by Mercy

Categories     Candy

Time 15m

Yield 16 serving(s)

Number Of Ingredients 6

1/4 cup margarine or 1/4 cup butter
2 ounces unsweetened chocolate (2 squares)
24 (1 g) packets Equal sugar substitute
1 teaspoon vanilla extract
8 ounces cream cheese, softened (not fat free)
1/2 cup chopped nuts (optional)

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



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.

CHOCOLATE CREAM CHEESE LOW CARB FUDGE



Chocolate Cream Cheese Low Carb Fudge image

A rich and creamy low carb chocolate fudge; great for special occassions or just whenever the sweet tooth calls

Provided by - Momma Loon

Categories     Candy

Time 1h5m

Yield 20 pieces

Number Of Ingredients 5

8 ounces cream cheese
3 tablespoons cocoa
1/4 cup heavy cream
1 teaspoon peanut butter
4 tablespoons Splenda sugar substitute

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 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

BLACK BEAN FUDGE -- LOW CARB AND HEALTHY



Black Bean Fudge -- Low Carb and Healthy image

Make and share this Black Bean Fudge -- Low Carb and Healthy recipe from Food.com.

Provided by Cake Baker

Categories     Candy

Time 15m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 7

1 (15 ounce) can canned black beans, drained and rinsed
6 tablespoons coconut oil, melted or 6 tablespoons butter
3/4 cup cocoa powder
2 teaspoons vanilla extract
1 -4 tablespoon agave nectar, brown rice syrup, honey, maple syrup or 1 -4 tablespoon coconut nectar, to taste
1/4-1/2 teaspoon stevia powder, to taste
1 pinch sea salt (I like using Maldon salt flakes, pretty and tasty!)

Steps:

  • Put all ingredients (except salt) in high-powered blender (like a VitaMix) or food processor and process until totally smooth. I do not recommend using a normal blender, because mixture will be very thick and really hard to process.
  • Line an 8"x4" loaf pan with saran wrap, or place saran wrap on a plate, and transfer fudge mixture to pan, pressing down firmly. If forming on a plate, form a rectangle and smooth edges as much as possible. Sprinkle with a little bit of coarsely ground sea salt. Place in the refrigerator, and let set for at least 1 hour, or until totally firm. Slice into 24 squares (approx 1" squares), and serve!
  • Store in the refrigerator for up to 5-6 days (but it won't last that long!). For longer storage, cut fudge squares can be frozen, and defrosted in the refrigerator or at room temperature until thawed. DO NOT microwave the frozen fudge to defrost it unless you want fudge sauce; the oil will melt!
  • VARIATION:.
  • Mint fudge: add 1/2-1 tsp mint extract along with other ingredients, and blend as directed.
  • Nutty fudge: add 2-4 Tbsp chopped nuts to mixture after blending or substitute 1-2 Tbsp of coconut oil with nut/seed butter.

Tips:

  • Use a good quality chocolate. The better the chocolate, the better the fudge will be.
  • Don't overcook the fudge. Overcooked fudge will be grainy and dry.
  • Let the fudge cool completely before cutting it. This will help it to set properly.
  • Store the fudge in an airtight container in the refrigerator. It will last for up to 2 weeks.
  • You can add different flavors to the fudge by adding extracts, spices, or nuts.

Conclusion:

Low-carb fudge is a delicious and easy-to-make treat that can be enjoyed by people of all ages. It is a great option for those who are following a low-carb diet or who simply want to reduce their sugar intake. This fudge is also a good source of healthy fats and protein, making it a satisfying snack or dessert.

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