Sugar-Free EASY Chocolate Peanut Butter Fudge

By Avera

  • 8 oz. 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

  • Pinch salt

  • 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.

  1. 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. 2) Mix in the rest of the ingredients, adjusting sweetener to taste.

  3. 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 Facts

3 g carbohydrate
5 g protein
146 calories
3 g fiber

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