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bdelatte

low carb Peanut butter fudge

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Anyone have a good recipe for low carb peanut butter fudge?? I have been making it with this recipe:

 

8 oz cream cheese

1 cup p.b.

1 cup butter

1/2 cup of splenda

1/2 tsp of vanilla

 

The first time I made this it tasted WAY too buttery and never set up right, (which was prob my fault b/c you really have to mix this stuff well and I got tired of mixing)...anyway my mom made me some with the same recipe and she actually took the time to mix it really well and it set up a lot better like fudge, however, it still had too much of a butter taste (not near as bad as mine though)...so i made it again last week and only used about 3/4 cup of butter which worked out well on the taste and texture, however, it never hardened up like fudge. I have to eat with a spoon.

 

Anyone have a diff recipe that is still low in carb that may work better? (This recipe i like b/c it has about 5 carbs per piece)

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Anyone have a good recipe for low carb peanut butter fudge?? I have been making it with this recipe:

 

8 oz cream cheese

1 cup p.b.

1 cup butter

1/2 cup of splenda

1/2 tsp of vanilla

 

The first time I made this it tasted WAY too buttery and never set up right, (which was prob my fault b/c you really have to mix this stuff well and I got tired of mixing)...anyway my mom made me some with the same recipe and she actually took the time to mix it really well and it set up a lot better like fudge, however, it still had too much of a butter taste (not near as bad as mine though)...so i made it again last week and only used about 3/4 cup of butter which worked out well on the taste and texture, however, it never hardened up like fudge. I have to eat with a spoon.

 

Anyone have a diff recipe that is still low in carb that may work better? (This recipe i like b/c it has about 5 carbs per piece)

 

Have your tried looking in any of the low carb forum sites that are floating around out here in cyberspace? I'm thinking about joining one or two to get some of a better understanding on low-carbing and some more low-carb recipes.

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I have had pretty good luck with this recipe:

 

 

Easy Peanut butter Chocolate fudge

Made this up last night, real easy, real quick, and you can make as much or as little as you want.

 

 

Equal amounts of all of the following

 

 

Peanut Butter (I like crunchy)

Coconut Oil

Cocoa

Ground Flaxseed

Whole Flaxseed

Sweeten to taste

 

 

I microwaved the peanut butter and CO until melted then added the rest of the ingredients, placed in the freezer for a few minutes. I used Nutra Sweet and Sachrin mixed, would dare anyone to tell the difference between this and sugar laden fudge. I would think you could add any number of other dry ingredients your mind could think up.

 

 

 

 

 

 

Anyone have a good recipe for low carb peanut butter fudge?? I have been making it with this recipe:

 

8 oz cream cheese

1 cup p.b.

1 cup butter

1/2 cup of splenda

1/2 tsp of vanilla

 

The first time I made this it tasted WAY too buttery and never set up right, (which was prob my fault b/c you really have to mix this stuff well and I got tired of mixing)...anyway my mom made me some with the same recipe and she actually took the time to mix it really well and it set up a lot better like fudge, however, it still had too much of a butter taste (not near as bad as mine though)...so i made it again last week and only used about 3/4 cup of butter which worked out well on the taste and texture, however, it never hardened up like fudge. I have to eat with a spoon.

 

Anyone have a diff recipe that is still low in carb that may work better? (This recipe i like b/c it has about 5 carbs per piece)

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I have had pretty good luck with this recipe:

 

 

Easy Peanut butter Chocolate fudge

Made this up last night, real easy, real quick, and you can make as much or as little as you want.

 

 

Equal amounts of all of the following

 

 

Peanut Butter (I like crunchy)

Coconut Oil

Cocoa

Ground Flaxseed

Whole Flaxseed

Sweeten to taste

 

 

I microwaved the peanut butter and CO until melted then added the rest of the ingredients, placed in the freezer for a few minutes. I used Nutra Sweet and Sachrin mixed, would dare anyone to tell the difference between this and sugar laden fudge. I would think you could add any number of other dry ingredients your mind could think up.

 

Hey, MCS - I want to try this recipe (your recipes are always so good!) but I don't know the difference between Ground Flaxseed Whole Flaxseed. Does it mean you use actuall seeds? I have only Flaxseed meal at home, so would it work if I just use that? Thanks!

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I used a combination of whole Flaxseed, (the actual seed) and ground Flaxseed, it gave it a bit more of a crunchy texture to the chocolate. I would think it would do fine with out the Flaxseed all together.

 

 

 

Hey, MCS - I want to try this recipe (your recipes are always so good!) but I don't know the difference between Ground Flaxseed Whole Flaxseed. Does it mean you use actuall seeds? I have only Flaxseed meal at home, so would it work if I just use that? Thanks!

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I go for as simple and easy as possible. All you need is a spoonful of peanut butter and your favorite s/f pudding. Place in a tin cup or on wax paper and freeze.

 

PB and chocolate=reeses, PB and Banana Cream=banana split. Next PB and Butterscotch=Carmel treat. Who said we can't eat dessets?

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You can probably omit the peanut butter on this one.

 

Fudge with Walnuts and Flaxseed

This recipe made the most delicious fudge. It may have been a while since I had real fudge but I couldn't tell the difference between this and the real thing.

 

 

1/2 cup coconut oil, melted and heated slighty

1/4 cocoa

1 scoop of chocolate whey protein, (low carb, stevia sweetened)

1/4 cup of crunchy peanut butter

1/4 cup of heavy cream

pinch of salt

1/4 cup of mixed whole flax seed and ground flax seed

1/4 cup of splenda

 

I was sure the coconut oil was warm enough to handle the addition of the ingredients with out solidifying on me.

 

I used a Dixe heavy duty paper plate to pour this out in. I brushed the surface with melted coconut oil and then layered the whole bottom with crushed walnuts. Poured the fudge mix over the walnuts and placed in the freezer. After it solidified I put it in the refrigerator. It was wonderfull, smooth, sweet, nutty.

 

 

 

I despise peanut butter so is there an easy recipe that is number friendly for just plain fudge? Many thanks!!

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You can probably omit the peanut butter on this one.

 

Fudge with Walnuts and Flaxseed

This recipe made the most delicious fudge. It may have been a while since I had real fudge but I couldn't tell the difference between this and the real thing.

 

 

1/2 cup coconut oil, melted and heated slighty

1/4 cocoa

1 scoop of chocolate whey protein, (low carb, stevia sweetened)

1/4 cup of crunchy peanut butter

1/4 cup of heavy cream

pinch of salt

1/4 cup of mixed whole flax seed and ground flax seed

1/4 cup of splenda

 

I was sure the coconut oil was warm enough to handle the addition of the ingredients with out solidifying on me.

 

I used a Dixe heavy duty paper plate to pour this out in. I brushed the surface with melted coconut oil and then layered the whole bottom with crushed walnuts. Poured the fudge mix over the walnuts and placed in the freezer. After it solidified I put it in the refrigerator. It was wonderfull, smooth, sweet, nutty.

 

Thanks, MCS!! One quick question---is the cocoa 1/4 cup?? And I don't have whole flax seed but do have the flaxseed meal so I will try it with all meal and see what happens. Thanks again for posting this---I really appreciate it.

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Chocolate whey protein powder can be found at almost any big gym and many regular grocery stores. I keep it on hand for chocolate low carb 'shakes' around my gym time.

 

Here is a recipe I ripped from some low-carb website. The notes at the bottom were written by other members. It hasn't been tested in my kitchen yet but it got really good reviews so it is probably from low-carb friends.com

~~~~~~~~~~~~~~~~~~

Candy

Chocolate Peanut Fudge

 

2 c. Splenda

3 tbs SF cocoa

1/2 c. butter

1/4 c.heavy cream or 1/2n1/2

1/4 c. water 1 tsp vanilla

1/2 c. SF peanut butter

2-3 c. SF coconut

 

1.Mix Splenda, cocoa, butter, cream & water in sauce pan. Stirring constantly bring to rolling boil for 1 min.

 

2. Remove from heat. add peanut butter & vanilla until melted. Stir in enough coconut until most of chocolate mixture is absorbed.

 

3. Spread into PAM sprayed pan. Chill 2-3 hours. less than 10 min. to make

 

18 pcs.

one pc= 4.5 carbs

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Easy and quick!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

comments: This tastes just like real fudge, except with coconut. I added a little coconut oil to give it that "almond joy" taste and it came out very tasty.

~~~~~~~~~~~~~~~~~~~~~~~~~~

I cut the recipe in half except for the cocoa and dropped it on wax paper like no-bake cookies. I also used 1/2 coconut and 1/2 chopped pecans. DH will be so surprised for VD!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is a good coconut candy for those who really miss mounds or almond joys. I might add some chopped almonds next time.

 

 

I used a combination of Torani vanilla, chocolate and Z Sweet (Erythritol) to sweeten it. I poured into an 8x8 pan and cut it into 36 pieces, coming in at about 1 carb per piece.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I missed the old sugary no-bake cookies and these have the healthy yummy chewy coconut that I just adore. You won't even miss the oatmeal either! :P

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I have had pretty good luck with this recipe:

 

 

Easy Peanut butter Chocolate fudge

Made this up last night, real easy, real quick, and you can make as much or as little as you want.

 

 

Equal amounts of all of the following

 

 

Peanut Butter (I like crunchy)

Coconut Oil

Cocoa

Ground Flaxseed

Whole Flaxseed

Sweeten to taste

 

 

I microwaved the peanut butter and CO until melted then added the rest of the ingredients, placed in the freezer for a few minutes. I used Nutra Sweet and Sachrin mixed, would dare anyone to tell the difference between this and sugar laden fudge. I would think you could add any number of other dry ingredients your mind could think up.

 

Tried this and it worked well. Granted I am not a connoisseur of fudge, we barely know what it is around here. I agree that the flax added the right amount of crunch. I didn't take much notice of how much sweetener I put in (stevia/erithritol/splendor and a touch of sugar) but I sweetened to taste. Interestingly, when it had set it seemed quite a bit less sweet. Next time, I'm going to oversweeten the mixture a little and probably have a bigger degree of PB.

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Chocolate whey protein powder can be found at almost any big gym and many regular grocery stores. I keep it on hand for chocolate low carb 'shakes' around my gym time.

 

Here is a recipe I ripped from some low-carb website. The notes at the bottom were written by other members. It hasn't been tested in my kitchen yet but it got really good reviews so it is probably from low-carb friends.com

~~~~~~~~~~~~~~~~~~

Candy

Chocolate Peanut Fudge

 

2 c. Splenda

3 tbs SF cocoa

1/2 c. butter

1/4 c.heavy cream or 1/2n1/2

1/4 c. water 1 tsp vanilla

1/2 c. SF peanut butter

2-3 c. SF coconut

 

1.Mix Splenda, cocoa, butter, cream & water in sauce pan. Stirring constantly bring to rolling boil for 1 min.

 

2. Remove from heat. add peanut butter & vanilla until melted. Stir in enough coconut until most of chocolate mixture is absorbed.

 

3. Spread into PAM sprayed pan. Chill 2-3 hours. less than 10 min. to make

 

18 pcs.

one pc= 4.5 carbs

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Easy and quick!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

comments: This tastes just like real fudge, except with coconut. I added a little coconut oil to give it that "almond joy" taste and it came out very tasty.

~~~~~~~~~~~~~~~~~~~~~~~~~~

I cut the recipe in half except for the cocoa and dropped it on wax paper like no-bake cookies. I also used 1/2 coconut and 1/2 chopped pecans. DH will be so surprised for VD!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is a good coconut candy for those who really miss mounds or almond joys. I might add some chopped almonds next time.

 

 

I used a combination of Torani vanilla, chocolate and Z Sweet (Erythritol) to sweeten it. I poured into an 8x8 pan and cut it into 36 pieces, coming in at about 1 carb per piece.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I missed the old sugary no-bake cookies and these have the healthy yummy chewy coconut that I just adore. You won't even miss the oatmeal either! :P

 

 

I made this tonight with a few adjustments. I didn't want the entire recipe to contain shredded coconut so I didn't add any to the chocolate. I made and assortment of chocolates in a 12 section mini muffin pan. In the 12 muffin cups I added the following four ingredients before placing the fudgy chocolate in the muffin cups:

 

Whole toasted pecans in three cups

Sliced toasted almonds in three cups

Flaked toasted coconut in three cups

Last is peanut butter. Add a thin layer of fudge first then a thin layer of peanut butter then another layer of fudge to make a peanut butter cup :)

 

After having all the following ingredients to the muffin cups, start spooning fudge misture on top. When all the cups have fudge on top, use a thin knife to gently stir to allow fudge to make its way through the various nuts. Except don't stir the peanut butter cup variety. You want layers there. after stirring, you may still have some fudge and space in the cups. Use the remaining fudge to fill the cups to the top.

 

A few tips. Do not over cook. I found that a rapid boil for 1 minute was too much and the recipe broke or separated. I was able to correct it by adding a little more 1/2 & 1/2. Just previous to breaking, I'd seen a perfect consistency. In fact, I wouldn't boil at all. Just cook and stir until you see a smooth consistency and stop!

 

Next time I will double the recipe and make 24 cups as this was so successful this time. I'd skip the coconut next time and I'd use whole toasted almonds instead of sliced almonds but sliced was what I had on hand this time. Pecans were fab! Peanut butter cups were fab!

 

I sliced the cups in 1/4 as I wanted to try all 4 varieties. I'd do it anyway because 1 whole cup is too big. I like the size of 1/4 cup.

 

Next time I may add more cocoa powder. At any rate, I was very pleasantly surprised by the texture. Nice and smooth.

 

Enjoy :)

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