Diabetic Chocolate Fudge
Indulge in a guilt-free treat with this delectable Diabetic Chocolate Fudge, a rich and creamy dessert crafted specifically for low-sugar diets. This recipe combines unsweetened chocolate, a sugar-free sweetener, and velvety heavy cream to create a luscious texture without sacrificing flavor. A touch of vanilla and a pinch of salt enhance its chocolatey goodness, while optional chopped nuts, like pecans or walnuts, add a delightful crunch. Quick to prepare in just 10 minutes, this fudge sets in the refrigerator, making it an easy no-bake dessert perfect for satisfying your sweet tooth without spiking your blood sugar. Whether for a special occasion or an everyday indulgence, this low-carb and diabetic-friendly chocolate fudge is a must-try!
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Recipe Information
Ingredients
- 4 ounces Unsweetened chocolate
- 1 cup Sugar-free sweetener (granulated, such as erythritol or stevia blend)
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 0.5 cup Sugar-free chocolate chips
- 0.25 cup Chopped nuts (optional, such as pecans or walnuts)
- 1 pinch Pinch of salt
Instructions
Line a square 8x8-inch baking dish with parchment paper. Ensure the paper hangs over the sides for easy removal.
In a medium saucepan, melt the unsweetened chocolate and butter over low heat, stirring constantly to avoid burning.
Once melted, stir in the heavy cream, sugar-free sweetener, and a pinch of salt. Continue to stir until the mixture is smooth and the sweetener has dissolved completely.
Remove the saucepan from heat and mix in the vanilla extract and sugar-free chocolate chips. Stir until the chocolate chips are fully melted and incorporated.
If using chopped nuts, fold them into the chocolate mixture for added texture and flavor.
Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
Chill the fudge in the refrigerator for at least 2 hours, or until it is firm and set.
Once firm, remove the fudge from the refrigerator and use the parchment paper to lift it out of the dish.
Cut the fudge into 16 even squares and serve. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 357.8 g | 130% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 1.7 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
