Low Carb Creamy Freezer Fudge

By aerin8

http://low-carb-news.blogspot.com/2012/06/creamy-freezer-fudge.html

Ingredients

• 3 tbsp melted butter (45 mL)
• Liquid sweetener to equal 1/2 cup sugar (125 mL)
• 3 tbsp water (45 mL)
• 2 tbsp creamy peanut butter (30 mL)
• (sugar-free)
• 1 tbsp honey, OR sugar-free honey* (15 mL)
• 1/4 cup whole milk powder (or skim) (60 mL)
• 1/4 cup powdered erythritol, OR Steviva Blend® (60 mL)
• 3 tbsp vanilla whey protein powder (45 mL)
• 1/2 tsp cornstarch (2 mL)
• 4 oz cocoa butter, melted (120 g)

Details

Servings 36
Preparation time 15mins
Cooking time 20mins
Adapted from low-carb-news.blogspot.com

Preparation

Step 1

Line an 8 x 4 x 3-inch (1.5 L) loaf pan with parchment paper (spray pan with nonstick cooking spray first). In blender, combine melted butter, Liquid sweetener, water, peanut butter, honey, OR sugar-free honey, whole milk powder, powdered erythritol, OR Steviva Blend®, vanilla whey protein and cornstarch. Blend until smooth. In deep microwave-safe bowl, place cocoa butter. Microwave 4 to 5 minutes, or until melted.

Use oven mitts to retrieve bowl from microwave oven after a couple of minutes to allow it to cool a bit and be extremely careful. Add contents of blender to cocoa butter and using a whisk, whisk it all in until creamy, smooth and thick. Pour into prepared loaf pan and freeze for 1 hour. Remove and score into 36 small squares. Freeze again.

Helpful Hint: *Instead of honey, you can use sugar-free maple pancake syrup.

Yield: 36 servings
1 serving
49.7 calories
0.8 g protein
4.8 g fat
1.1 g net carbs