Sugar Free Chocolate Peanut Butter Fudge Recipes
SUGAR FREE EASY CHOCOLATE PEANUT BUTTER FUDGE
I found this recipe while looking for something special to make my diabetic uncle for thanksgiving. A word on the sweetener. I have tried different combinations of sweeteners, including Splenda packets, Sweetzfree liquid Splenda, and powdered erythritol. I had the best results using the powdered erythritol and Sweetzfree, which is a very concentrated liquid. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate.
Provided by princessshree85
Categories Dessert
Time 25m
Yield 18 pieces, 18 serving(s)
Number Of Ingredients 6
Steps:
- Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.
- Mix in the rest of the ingredients, adjusting sweetener to taste.
- Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.
Nutrition Facts : Calories 181.8, Fat 13.8, SaturatedFat 5.5, Sodium 77.4, Carbohydrate 14.9, Fiber 3, Sugar 9, Protein 5.4
PEANUT BUTTER CHOCOLATE FUDGE PIE - SUGAR FREE
I found this recipe on Pam Tremble's My Protein Book. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Pie
Time 23m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
- Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
- Top with sugar free Cool Whip.
Nutrition Facts : Calories 80.2, Fat 2.5, SaturatedFat 1.5, Cholesterol 8.7, Sodium 67.4, Carbohydrate 12.3, Fiber 0.5, Sugar 4.6, Protein 2.3
CHOCOLATE PEANUT BUTTER FUDGE
This is such an easy and fun recipe to make.
Provided by Jean
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 32
Number Of Ingredients 6
Steps:
- Butter one 9x9 inch pan.
- Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
- Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g
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- Line a pan with parchment: Line a 9x5 loaf pan with parchment paper. I like to use binder clips on each side to keep the parchment in place.
- Melt dark chocolate: Place chips in a microwave-safe bowl and microwave using 30-second intervals, stirring after each interval, until completely melted and smooth. It will likely take 1 to 3 minutes (depending on your microwave). You can also use a double-boiler to melt your chocolate if desired.
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- Transfer to loaf pan: Pour peanut butter chocolate mixture into the prepared loaf pan and spread evenly. Sprinkle chopped peanuts on top.
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