Sugar-Free EASY Chocolate Peanut Butter Fudge
(Low Carb)
- 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
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.
Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber, 5 grams protein, and 146 calories.
- 1/4 lb butter (1 stick)
- 2 cups erythritol (powdered, not granulated)
- 1 Tbsp vanilla
- 4 eggs (room temp is best)
- 1/2 cup cocoa
- 1 tsp salt
- 4 oz unsweetened chocolate, melted
- 2 cups flax seed meal
- 1 Tbsp baking powder
- 1/3 cup cream
- 2/3 cup water
- 1 cup artificial sweetener
- 1 cup walnuts (optional)
2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).
3) Add the vanilla and beat the eggs into the mixture, one at a time.
4) Add salt and cocoa, beat well.
5) Add chocolate, beat until fluffy.
6) Add the rest of the ingredients and mix well to combine.
7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they’re ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they’re done.)
Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That’s when they become like real brownies. (They are even better the next day.)
Nutritional Analysis: Each of 32 brownies has 1 gram effective carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of fat, and 107 calories.





25 carbs




