Diabetic Easter Fudge Recipe

Indulge your sweet tooth this Easter with this guilt-free fudge! Perfect for diabetics, this recipe uses sugar substitutes to create a delicious, creamy treat that's both satisfying and healthy. Easy to make in just 5 minutes, it's the perfect Easter dessert that won't derail your diet. Get ready for egg-cellent flavor!

Prep Time 5 mins
Cook Time 5 mins
Calories 114.3 kcal
Protein 6g
Rating 2.3 (4 Reviews)
Diabetic Easter Fudge 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Diabetic Easter Fudge

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How to Make Diabetic Easter Fudge

  1. Melt 12 ounces of semi-sweet sugar-free chocolate in a double boiler over simmering water, stirring frequently until smooth.
  2. Add 1/2 cup of evaporated milk and mix until well combined.
  3. Cook for 3 minutes, stirring constantly, until slightly thickened.
  4. Remove from heat and stir in 1 teaspoon of vanilla extract, 1/2 cup of Splenda (or equivalent sugar substitute), and 1/4 cup of sugar-free instant vanilla pudding mix.
  5. Spread the mixture evenly into a small (6-inch) pie pan or on a parchment-lined plate.
  6. Refrigerate for at least 2 hours, or until firm.
  7. Once firm, cut the fudge into 8 equal pieces.
  8. Optionally, form the fudge pieces into egg shapes and roll them lightly in 1/4 cup of chopped nuts (e.g., pecans, walnuts).

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

1g

Fat

17g

Carbs

3g