Prep Time 15 min Cook Time:0 min Total Time: 15 min Yield:18 servings
This is an easy easy recipe, and it is delicious. The only caveat is that it is much better if you use powdered erythritol as part of the sweetener. I have tried it with only Splenda and it just isn't as good. Xylitol might also work well. I describe how I do the sweeteners below. This fudge is intense so you might want to cut it into even smaller squares, as a little really satisfies.
Ingredients
8 oz. unsweetened chocolate squares (see update note)
1 cup smooth peanut butter (no sugar added)
3/4 - 1 cup erythritol
1 cup (or to taste) sugar-equivalent of other zero-carb sugar substitute such as liquid sucralose
1/2 teaspoon vanilla
Pinch salt
Preparation
I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients.
A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose such as Sweetzfree or EZ-Sweetz, and powdered erythritol (not granulated).
I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (but not maltitol) improves the flavor and texture when working with unsweetened chocolate.
1) 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.
2) Mix in the rest of the ingredients, adjusting sweetener to taste.
3) 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.
Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber (6 grams total carbohydrate), 5 grams protein, and 146 calories.
What about the erythritol? This nutritional information is not counting the erythritol.
The labeling on erythritol varies according to the country. In some, it is considered zero calories and zero carb. In the U.S. it is one calorie per 5 grams of erythritol, and 1 gram of carb for 20 grams of erythritol. There are about 40 grams of erythritol in the whole recipe, so no matter how you count it, it doesn't add significant carb to each piece of fudge.
source:https://www.verywell.com
This is an easy easy recipe, and it is delicious. The only caveat is that it is much better if you use powdered erythritol as part of the sweetener. I have tried it with only Splenda and it just isn't as good. Xylitol might also work well. I describe how I do the sweeteners below. This fudge is intense so you might want to cut it into even smaller squares, as a little really satisfies.
Ingredients
8 oz. unsweetened chocolate squares (see update note)
1 cup smooth peanut butter (no sugar added)
3/4 - 1 cup erythritol
1 cup (or to taste) sugar-equivalent of other zero-carb sugar substitute such as liquid sucralose
1/2 teaspoon vanilla
Pinch salt
Preparation
I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients.
A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose such as Sweetzfree or EZ-Sweetz, and powdered erythritol (not granulated).
I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (but not maltitol) improves the flavor and texture when working with unsweetened chocolate.
1) 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.
2) Mix in the rest of the ingredients, adjusting sweetener to taste.
3) 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.
Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber (6 grams total carbohydrate), 5 grams protein, and 146 calories.
What about the erythritol? This nutritional information is not counting the erythritol.
The labeling on erythritol varies according to the country. In some, it is considered zero calories and zero carb. In the U.S. it is one calorie per 5 grams of erythritol, and 1 gram of carb for 20 grams of erythritol. There are about 40 grams of erythritol in the whole recipe, so no matter how you count it, it doesn't add significant carb to each piece of fudge.
source:https://www.verywell.com
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