Tuesday, December 19, 2017

Sugar Free Decadent Fudge

     With the Holidays upon us, Fudge seems to be a staple among gift giving and gatherings.  I found a simple way to stay sugar free and enjoy the richness in moderation guilt free... or at least semi guilt free....  This batch whips up a pound and a half of decadent goodness, with each ounce weighing in at 104 calories, 1.5g net carbs and .8g protein.  I melted my serving and drizzled over a bowl of Halo Top Ice Cream, I thought I had died and gone to Chocolate Heaven...my goal for my final resting place.  Seasons Greetings  :)

Ingredients for 24~1oz servings~
2 cups Heavy Whipping Cream
1/2 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout
1 teaspoon Vanilla Extract
1 teaspoon Butter Extract
Dash Salt
9oz bag Lily's Stevia Sweetened Dark Chocolate Chips (sub with Lily's Premium Baking Bar)

     Heat all ingredients minus the Chocolate in saucepan to boil, reduce to simmer 15 minutes, then stir in Chocolate and pour in decorative parchment lined tin if gift giving.  Store in fridge to chill and set.  Give to your favorite person...even if that is yourself!  Enjoy  :)


  1. This looks awesome! I've just started using my first bag of monkfruit, so I'm anxious to try it in my Christmas baking. Do you suggest using monkfruit in regular fudge recipes? Or does it take quite a bit of experimentation to get the ingredients just right? My recipe calls for 3 cups of sugar, can milk and cocoa - but it is picky about how long I have to cook it to make it set properly.

    1. Im so excited you are trying Monk Fruit, I hope you love it as much as I do. Since your recipe is a little picky, here is what I would recommend~start out by making a half batch or even a 1/4 or 1/3 batch if possible, using equal amount of Monk Fruit as called for in the recipe. That will be a good gage before making the entire thing. It should work just fine and I have never had any problems otherwise. Please report back and let us know how it goes. In good health~paige :)

    2. Meant to say equal amount of Monk Fruit to Sugar as to what is called for in the recipe.