Low Carb Chocolate Walnut Peanut Butter Fudge. One of the things a diabetic misses (and there are lots of things) is a good creamy fudge. Well, you need wait no longer. This is as good as it gets and you can eat several pieces without any guilt what-so-ever.
About 20-55 years ago I realized fudge was far better made with heavy cream rather than milk and up until the diabetes thing it was the best fudge ever and now this is. I really can’t tell any difference.
The first time I tried making this I used too much heavy cream (gasp) and we could only eat it with a spoon (another gasp) so I reduced the cream and voila a to-die-for Low Carb Chocolate Walnut Peanut Butter Fudge and how cool is this and…you don’t have to beat it forever.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- ¾ C Heavy Cream
- 1 C Allulose
- 4 Squares Chopped Unsweetened Baking Chocolate
- 1 C Smooth Peanut Butter
- 1 C Chopped Walnuts
- 1½ t Vanilla Extract
- 6 Drops Liquid Sucralose
- Add allulose to cream, heat to hot but do not boil, stirring until Allulose is dissolved.
- Add chocolate and stir until melted and cook for about 5-6 minutes.
- Add vanilla & Sucralose.
- Stir in walnuts.
- Blend in peanut butter.
- Line bottom only of 8”x8” glass baking dish with parchment and spread fudge into pan.
- Put in refrigerator.
- When firm, cut into 32 1”x2” pieces.
- 32 Servings
- 102 Calories, 3.1g Protein, 8.5g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
- This makes a pretty good amount of fudge but if you have a larger family, then add an additional ½ recipe and use the same size pan for thicker pieces.
- Being the kitchen scientist I am I tried this with almond butter but I have to say…not as good.