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Ingredients
- Sweetener equal to 1 & 1/2 cups sugar. Try one of these:
- 16 ounces cream cheese, softened to room temperature
- 1 & 1/2 tsp liquid stevia, OR
- 1 tsp liquid stevia and 12 packets stevia/erythritol blend, OR
- your favorite!
- 5 – 6 ounces unsweetened baking chocolate, melted
- (optional) Another half-ounce of baking chocolate, melted, for garnish
Details
Servings 32
Preparation time 10mins
Cooking time 5mins
Adapted from flowcarber.com
Preparation
Step 1
Directions
Use the biggest mixing bowl you’ve got: cream cheese flies all over the place when you take a mixer to it!
Put the cream cheese in the bowl and beat until fluffy. (If some of it climbs the sides of the bowl, stop and scrape it down with a spoon or rubber spatula.)
Stir in the sweetener, then mix well.
Add the 5 – 6 ounces of melted chocolate. Stir, then mix until well blended. You will need to scrape the sides and bottom of the bowl a few times to get everything mixed in.
Spread the batter in a loaf pan or a large plastic storage container. (Using metal can help the fudge harden faster.) Cover and place in the refrigerator for 3 – 4 hours, or until hardened.
Cut into 16 – 32 pieces, and drizzle with more melted chocolate if desired.
Store in refrigerator.
Yield: 16 – 32 pieces of fudge.
Nutritional Information: For the 5 ounces of chocolate version, each of 32 pieces contains approximately 1.7 g carbohydrates, 0.7 g fiber, 1.0 g net carbs, 1.6 g protein, 7.2 g fat, and 71 calories.
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