Ingredients for Chocolate Cream Cheese Low Carb Fudge
- 8 ounces (227g) cream cheese
- 1/2 cup (30g) unsweetened cocoa powder
- Heavy Cream
- 1/2 cup (113g) peanut butter
- Splenda Sugar Substitute
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How to Make Chocolate Cream Cheese Low Carb Fudge
- Melt 8 ounces (227g) of cream cheese and 1/2 cup (113g) of peanut butter in a microwave-safe bowl in 30-second intervals, stirring until completely smooth and melted (approximately 1-2 minutes total).
- Stir in 1/2 cup (30g) unsweetened cocoa powder until the mixture is completely smooth and creamy.
- In a separate mixing bowl, whisk together 1/2 cup (120ml) heavy cream and your preferred sweetener (e.g., 1/4 cup erythritol or stevia to taste).
- Gently fold the wet ingredients into the chocolate mixture until well combined.
- Line an 8x8 inch baking dish with parchment paper, leaving an overhang on two sides to lift the fudge out later. Pour the fudge mixture into the prepared dish and spread evenly.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the fudge to set completely.
- Once firm, lift the fudge out of the dish using the parchment paper overhang. Cut into squares and store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
16g
Carbs
0g
