Low Carb Chocolate Walnut Fudge
3.8g
Net Carbs
2.0g
Protein
12.0g
Fat
2.5g
Fiber
127
Calories
Ingredients:
- 1 1/2 cups Confectioners (powdered) erythritol
- 3 teaspoons Vanilla Extract
- 8 ounces Water, tap
- 1 1/2 cups Heavy Cream, liquid
- 1/2 cup Butter, salted or unsalted
- 2 tablespoons Gelatin Powder
- 1/2 teaspoon Liquid Stevia
- 1 cup chopped Walnuts
- 1 1/2 cups Sucralose-based sweetener, sugar substitute
- 9 ounces Lily's Sugar Free Chocolate Chips
- 1/4 teaspoon Salt
Directions:
- Line a 9x9-inch pan with parchment paper. Set aside.
- In the large bowl of a stand mixer, pour 1/2 cup warm water and sprinkle gelatin over. Whisk to combine. Set aside.
- In a large saucepan, combine remaining 1/2 cup water, 1 ½ cups powdered erythritol, stevia, and sea salt. Warm over medium-low heat, stirring frequently, until the mixture is hot, but not boiling. Remove from heat as soon as you see bubbles starting to form at the edges.
- Set the mixer bowl with gelatin in the stand mixer with a whisk attachment, add 2 teaspoons vanilla and begin whisking on medium. Slowly pour the hot liquid into the gelatin, then increase speed to high and beat for about 12 minutes, until the volume doubles and the mixture looks very fluffy, like stiff egg white peaks. Do not over-process. Set aside.
- In a large saucepan over medium-high heat, mix together cream, sucralose, and butter until butter is melted. Bring to a full boil stirring constantly until it reaches 234 degrees on a candy thermometer (about 4 minutes).
- Remove from heat and stir in vanilla and chocolate chips until melted. Place the bowl with the gelatin combination back on the stand mixer with beater attachment. With the mixer on medium, pour in the chocolate mixture, then increase speed to high and beat until the bowl is no longer hot to the touch, and the fudge is glossy, about 5 minutes. Fold in walnuts and spread into prepared pan. Cool in the refrigerator for at least 2 hours before cutting into 32 even pieces.
