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Can I eat all the fudge I want?

I recently learned that a Low-Carb / high-fat diet could help put my diabetes into remission. Naturally, I was thrilled with this news. Why was I thrilled? You know what’s high in fat, right? Fudge! Rich, delicious chocolate fudge. I’ve always been told that there are different types of fat, and some of them are healthy for you while others aren’t so healthy. (I’ll give you a guess which category my beloved fudge falls under.)

Unlike most other eating recommendations, however, a high-fat diet doesn’t have the same restriction on dietary fats. While I learned that trans-fat should always be avoided, your metabolism can burn fat in a way that makes all other types of fat safe and healthy to ingest. In fact, polyunsaturated fats can contain essential omega-3 and omega-6 fatty acids that are vital for your body’s functioning.

I also learned that ‘traditional’ chocolate fudge using white sugar or corn syrup has too many carbohydrates to qualify under my new food guidelines, but I’m more-than-content with the new selection of meats, eggs, cheese, and more that have been opened up to me. If putting my fudge to the side means a healthier and longer life, I’m ready for that sacrifice. However, I learned that I don’t need to sacrifice my fudge on a Low-Carb diet! Thanks to Dana Carpender and her book, 1,001 Low-Carb Recipes, I found this!

Recipe:

Servings: 64 1-inch squares

Ingredients:

  • 16 ounces cream cheese, softened
  • 2 ounces bitter chocolate, melted
  • 1/2 cup splenda
  • 1 tsp vanilla extract
  • 1/2 cup walnuts or pecans chopped

Instructions:

  1. Beat the cream cheese until smooth and then beat in the chocolate, Splenda, and vanilla. Stir in the chopped nuts.
  2. Line an 8x8 inch pan with foil and smooth the cream cheese mixture into it. Chill well and then cut in squares. Store in refrigerator.

sugar free fudge

Yeild: 64 1-inch squares. Each with 4 g total fat; 1 g protein; 1 g total carbohydrate;

*The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

Copyright 2015 by Dana Carpender

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7 Comments

  1. Avatar

    Please state exactly what kind of bitter chocolate you used so our chances of it turning out will be better.

    Reply
  2. Avatar

    Do you think stevia would work?

    Reply
  3. Avatar

    Splenda is bad for you, can I use stevia drops?

    Reply
    • Dana Carpender

      Sure, liquid stevia is great. I keep several flavors on hand, and use them often. You’ll need to know the sweetness equivalency — ie, how many drops equal a teaspoon of sugar in sweetness — to make the substitution. If the bottle doesn’t say, contact the company. I use SweetLeaf and NOW brands, both of which run about 6 drops = 1 teaspoon sugar. (18 drops = 1 tablespoon sugar. I find that 1/4 teaspoon is roughly equivalent to 1/4 cup teaspoon, etc.)

      Reply
  4. Avatar

    I wish I could find a low carb fudge or candy recipe that taste as sweet as the ones in the store, like Adkins and others. Cakes I can make and be satisfied but not candy.

    Reply
  5. Avatar

    Did not firm up. Will try and use for low carb brownie frosting.

    Reply
    • Ginger Namgostar

      I’m so sorry it didn’t turn out 🙁 Maybe different brands of dark chocolate behave differently than others. That sounds delicious on brownies though! 😉

      Reply

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Disclaimer: This website does not provide medical advice or treatment. Follow the guidance of a physician before embarking on any diabetes-management or weight-loss program, especially if you are on dialysis, pregnant, nursing or under the age of 18. If you are taking medications, changing your diet under the HEALcare® program may require a change in their dosages. Follow your doctor’s orders on all medications, especially if you are taking diuretics or medication for blood pressure or diabetes. Individual results may vary. The testimonials referenced in this website are not promises or guarantees that you will achieve similar results.

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