Diabetic Easter Fudge
Indulge guilt-free this Easter with our creamy and decadent Diabetic Easter Fudge—a dessert that’s as delicious as it is mindful of your dietary needs. Made with sugar-free chocolate chips, unsweetened almond butter, and a hint of powdered erythritol, this low-carb fudge offers the perfect balance of sweetness and richness without spiking your blood sugar. Ready in just 15 minutes of prep time, this no-bake fudge is accented with a touch of vanilla and optional chopped nuts for added texture and flavor. Whether you're celebrating with family or enjoying a quiet treat for yourself, this easy-to-make, diabetic-friendly fudge is a delightful addition to your holiday dessert table. Vegan, keto-friendly, and irresistibly smooth—this recipe is a taste of indulgence done right!
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Recipe Information
Ingredients
- 1.5 cups Sugar-free chocolate chips
- 0.5 cups Unsweetened almond butter
- 0.25 cups Unsweetened almond milk
- 0.33 cups Powdered erythritol (sugar substitute)
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.25 cups Chopped nuts (optional)
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving some excess paper hanging over the sides for easy removal later.
In a microwave-safe bowl, combine the sugar-free chocolate chips and unsweetened almond butter.
Microwave the mixture in 20-second intervals, stirring between each interval, until the chocolate chips are fully melted and the mixture is smooth. This should take about 1-2 minutes in total.
Once melted, stir in the unsweetened almond milk, powdered erythritol, vanilla extract, and salt until fully incorporated. Make sure there are no lumps.
If using chopped nuts, fold them into the mixture for added texture and flavor.
Pour the fudge mixture into the prepared pan and spread it out evenly with a spatula.
Gently tap the pan on the countertop a few times to remove any air bubbles and ensure the fudge is evenly distributed.
Refrigerate the fudge for at least 2 hours, or until completely set.
Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into 16 squares.
Store the fudge in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 0.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 115 mg | 2% | |
*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.
