CREAMY FREEZER
FUDGE
This creamy-smooth, chewy fudge with a subtle
peanut butter and honey flavor is very sweet (like fudge) and thus rather addictive for
those with a sweet tooth. Ian and I had a friendly race to the freezer for the
last few blocks, which we then shared.
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
3 tbsp melted
butter (45 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
3 tbsp water (45 mL)
2 tbsp creamy peanut butter
(30 mL)
(sugar-free)
1 tbsp honey, OR sugar-free
honey* (15 mL)
1/4
cup whole milk powder (or skim) (60 mL)
1/4
cup powdered erythritol, OR Steviva Blend® (60 mL)
3 tbsp vanilla whey protein powder (45 mL)
1/2 tsp cornstarch (2 mL)
4 oz cocoa butter, melted
(120 g)
Line
an 8 x 4 x
3-inch (1.5 L) loaf pan with parchment paper (spray pan with nonstick cooking
spray first). In blender, combine melted butter, Liquid sweetener, water,
peanut butter, honey, OR sugar-free honey, whole milk powder, powdered
erythritol, OR Steviva Blend®, vanilla whey protein and cornstarch. Blend until smooth. In deep microwave-safe bowl, place cocoa
butter. Microwave 4 to 5 minutes, or
until melted.
Use
oven mitts to retrieve bowl from microwave oven after a couple of minutes to
allow it to cool a bit and be extremely careful. Add contents of blender to cocoa butter and
using a whisk, whisk it all in until creamy, smooth and thick. Pour into prepared loaf pan and freeze for 1
hour. Remove and score into 36 small squares. Freeze again.
Helpful
Hint: *Instead of honey, you can use sugar-free
maple pancake syrup.
Yield: 36 servings
1
serving
49.7
calories
0.8
g protein
4.8
g fat
1.1
g net carbs