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!
Servings: 64 1-inch squares
- 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
- Beat the cream cheese until smooth and then beat in the chocolate, Splenda, and vanilla. Stir in the chopped nuts.
- 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.
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