1/1 Photo of Low-Carb Chocolate Peanut Butter Fudge (Xylitol)
After reading about the many benefits of xylitol, I went looking for a recipe that would tell me how to add it to unsweetened chocolate and make my own sugar-free chocolate. I couldn't find one quickly and was feeling impatient, so I made this up and it turned out quite well! Note: My sweetener of choice is Sugar Twin (sodium cyclamate) ordered from Canada, which I believe tastes best and is safest. Combining two sweeteners gives a better flavor. When I made this with xylitol only, it had a "too sweet" taste. Also, I used crunchy peanut butter (which is why you see bits of peanuts in the photo), but of course you could use smooth.
My Private Note
1x1 inc ...
Units: US | Metric
- 1Melt the baking chocolate in a double boiler over medium heat.
- 2Add xylitol and half & half, and stir to blend well.
- 3Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
- 4Remove from heat and stir in peanut butter and vanilla.
- 5Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
- 6Chill until firm, then cut into 16 pieces. Store in refrigerator.
Browse Our Top Candy Recipes
You Might Also Like...View All Candy Recipes
Nutritional Facts for Low-Carb Chocolate Peanut Butter Fudge (Xylitol)
Serving Size: 1 (31 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 141.7
- Calories from Fat 115
- Total Fat 12.7 g
- Saturated Fat 4.5 g
- Cholesterol 2.8 mg
- Sodium 7.6 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 2.1 g
- Sugars 1.6 g
- Protein 5.2 g
The following items or measurements are not included:
xylitol sugar substitute