Low Carb Chocolate Peanut Butter Fudge Recipe 445

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.

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

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.