Sugar Free Easy Chocolate Peanut Butter Fudge |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
8 ounces unsweetened chocolate squares (see update note) |
1 cup smooth peanut butter (no sugar added) |
3/4-1 cup erythritol |
1 cup worth other sugar substitute (or to taste) |
1/2 teaspoon vanilla |
1 pinch salt |
Directions:
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.
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