Low carbohydrate diets can include lots of great food, especially when it comes to main dishes and sides. Low carb desserts, however, are a little more difficult to come by.
Many sugar substitutes don’t work well in baking, or they change their taste when heated. Since the following recipe for fudge doesn’t require it to be heated after the addition of the sugar substitute, it retains its flavor well. Equal brand sugar substitute seems to work best.
Keep in mind that the fudge produced by this recipe does need to remain refrigerated to retain its semi-firm shape, but it does have a good flavor. This creamy treat should help calm that sweet tooth and those cravings for chocolate without ruining a low carb diet.
Recipe For Low Carb Fudge – Serving Size One Square
- 6 Tablespoons (or 1/3 cup plus 1 Tablespoon) butter or margarine
- 6 Tablespoons unsweetened cocoa powder
- 24 (1 gram) packets of Equal sugar substitute
- 1 teaspoon vanilla extract (Check the label. Pure extract will have some carbs from the alcohol content. Imitation vanilla flavoring may be substituted.)
- 8 ounces cream cheese, softened (Do not use “fat free” for this recipe.)
- 1/2 cup chopped nuts (optional) Note that nuts, while low in carbohydrates still vary slightly in the amount of carbs they contain. Also do not use any nuts that are sugared, or pre-seasoned.
- Melt butter or margarine over low heat.
- Add cocoa powder and stir until smooth.
- Remove from heat and stir in sweetener and vanilla.
- Combine the chocolate mixture with the cream cheese and beat until fudge is smooth.
- Stir in nuts and spread in lightly greased 8 inch square pan.
- Refrigerate until firm.
- Cut into 16 squares.
By substituting cocoa powder for other chocolates and adding a sugar substitute, many dessert and candy recipes can be re-designed to be lower in carbohydrates. Included below are some chocolate substitutes.
For one square of unsweetened baking chocolate, substitute 3 tablespoons of cocoa powder and one tablespoon of butter, margarine or oil.
For 6 ounces of melted semisweet chocolate, substitute 9 tablespoons of cocoa, the equivalent of 7 tablespoons of sugar substitute (Refer to the package of your sweetner of choice to see if it can be substituted on a 1:1 basis. Many sweeteners are twice as strong as sugar, so read to be sure), and 3 tablespoons of vegetable shortening.
For 4 ounces of sweet baking chocolate, substitute 4 tablespoons of cocoa, the equivalent of 4 tablespoons plus 2 teaspoons (or a total of 14 teaspoons) of sugar substitute (Again read the package to determine if your sweetener can be substituted on a 1:1 basis for sugar), and 2 tablespoons plus 2 teaspoons of vegetable shortening.
While substitutions may not always be as good as the “real thing,” they can come awfully close. And in the end, having a great tasting substitute available may make all the difference when it comes to sticking to that diet.