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Sugar Free Easy Chocolate Peanut Butter Fudge

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“I found this recipe while looking for something special to make my diabetic uncle for thanksgiving. A word on the sweetener. I have tried different combinations of sweeteners, including Splenda packets, Sweetzfree liquid Splenda, and powdered erythritol. I had the best results using the powdered erythritol and Sweetzfree, which is a very concentrated liquid. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (not maltitol) improves the flavor and texture when working with unsweetened chocolate.”
READY IN:
25mins
SERVES:
18
YIELD:
18 pieces
UNITS:
US

Ingredients Nutrition

  • 8 ounces unsweetened chocolate squares (see update note)
  • 1 cup smooth peanut butter (no sugar added)
  • 34-1 cup erythritol
  • 1 cup worth other sugar substitute (or to taste)
  • 12 teaspoon vanilla
  • 1 pinch salt

Directions

  1. Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.
  2. Mix in the rest of the ingredients, adjusting sweetener to taste.
  3. Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.

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