Inside: Yes, it’s Valentine’s Day, perfect excuse to indulge in this rich and creamy, simple low carb fudge. But this recipe is so easy to make you won’t want to wait for a holiday!
This post comes later than I wanted. Life. It has a way of getting in the way. Sick kitty and bad days. Winston is better now, though. Me, too.
Back to the subject–simple low carb fudge.
This recipe has a different history. It has masqueraded as an icing in one of those chocolate cakes you poke holes in and let the fudgy goodness sink down into the heart of the dessert. Excellent with a tall glass of milk! And appropriately named–“Grandma’s Chocolate Cake.” No, not one of my grandmas. You wouldn’t have wanted either of them to bake you a cake. Trust me.
But I digress. . .
So it occurred to me one day this wonderful icing could possibly be converted to low carb. Worked like a charm on one of those black bean low carb cakes. (Yeah, you really can make a cake from black beans. And it’s not bad.) But one day I had a craving for fudge, something quick and easy to put together, and I decided to make the icing minus the cake. That worked welll, too, though the fudge needs to be kept in the fridge. Such is the life of most low carb desserts. They need to be refrigerated.
Another thing I love about this recipe–if you are a low carber, you probably have the ingredients in your house already. No baking chocolate is needed–cocoa powder will do, and you don’t sacrifice taste by using it. Have I sold you on simple low carb fudge?
Okay, then. Let’s get right to the recipe.
- ¾ cup of cocoa powder
- 1½ cups of an erythritol stevia blend, like Truvia
- ¾ cup of heavy cream
- 12 tablespoons of butter
- 1½ teaspoons of vanilla extract
- 1 cup of pecan pieces
- Prepare an 8 x 8 inch pan by lining with parchment paper that has been greased. (Greased side up.) Set aside.
- In a medium sauce pan, quickly whisk the cocoa powder and erythritol stevia blend together.
- Add the cream and butter, continue stirring, and bring the ingredients to a boil over medium high heat.
- Boil two minutes and remove from heat.
- Mix in the vanilla and pecans and let cool slightly. (About two or three minutes. Don't wait too long or it will get hard.)
- Pour into pan and level out.
- Cool overnight and cut into 36 pieces. Store in the refrigerator.
- Enjoy!
A few notes on the recipe. For those without dietary restrictions, you can replace the erythritol with sugar and try it. I think it would be fine. The parchment paper can be tricky to get into the pan. You can try cutting it into shape, but I buy the flat sheets designed for cookie baking and push it in there. The weight of the chocolate mixture will hold it in place.
Happy Valentine’s Day!
Did you celebrate Valentine’s Day? Tell us about it in the comments.
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Kelly Dunn
Thank you! Definitely going to try this.
amy@amyharkemoore.com
Oh good, Kelly! 🙂 Hope you like it.
Cheryl Carter
Do you have the nutritional info written down anywhere on this, Amy? I’m going to pass it along to his nibs. He LOVES to make fudge for the holidays (ANY holiday — lol) and this might be right up his alley!
amy@amyharkemoore.com
Thanks, Calen. 🙂 So I penciled it out and this is what I came up with. Per piece of fudge (if batch is cut into 36 pieces): 74 calories, 1 gram of carbs, 1 gram of protein, and 7 grams of fat. Mike and I eat four pieces per day, as we like something for dessert every night.