Low Carb Fudge
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/2 cup of heavy whipping cream2.5 T. coconut oil4 oz. cream cheese1 t. vanilla3 T. sweetener to taste (I used about 25 drops of liquid stevia)3 T. cocoa (can add extra to taste)1/2 cup chopped pecans (optional)4 T. unsweetened coconut (optional)
Melt coconut oil over medium heat, add HWC and cream cheese in smallish blocks. Whip until it's all melted and smooth, lower heat, add vanilla and cocoa and sweetener to taste. The original recipe that inspired this suggested 3 packs of Splenda. I used liquid stevia until it tasted sweet. Stir in coconut and pecans, if using. I used these to add a bit of body and protein to my treat. Pour the mixture into a shallow pan: I used a short square tupperware container, about 5x5 inches. Cool in fridge for 1 - 2 hours until solid. Cut into blocks -- for 20 servings, it's about 85 calories, 1.5 carbs (.7 net), and 1 protein. I plan on keeping this in the freezer for when cravings strike!
Serving Size: 20 - 1 inch pieces
Number of Servings: 20
Recipe submitted by SparkPeople user WISHGRRL.
Serving Size: 20 - 1 inch pieces
Number of Servings: 20
Recipe submitted by SparkPeople user WISHGRRL.
Nutritional Info Amount Per Serving
- Calories: 84.7
- Total Fat: 8.8 g
- Cholesterol: 14.4 mg
- Sodium: 19.5 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.7 g
- Protein: 1.0 g
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