Sugar Free Low Carb Fudge!

Posted on by llbalanced
Sugar Free Low Carb Fudge!
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    [post_title] => Sugar Free Low Carb Fudge!
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02.14
keto low sugar low carb fat bomb fudge

As I've mentioned, I was MAJORLY struggling with my inner sugar monster around the 2018 holidays. Since then, I've been having a blast putting my creative juices towards more low-sugar, low-carb treats to satisfy my sweet tooth, while keeping my insulin regulated!

Don't get me wrong: I still think there's a place for natural sweeteners such as maple syrup, coconut sugar and honey, and I'll continue to use them! However, while I'm tackling the specific goal of getting my blood sugar under control, I'm enjoying the benefits of monkfruit sweetener. Monkfruit is a non-nutritive (zero carb, low glycemic index) sweetener, which has been shown to have a positive impact on insulin sensitivity. I also don't mind the flavor of monkfruit, preferring it over stevia. Though, I've learned that chocolate seems to mask the odd stevia aftertaste, which is why the Lily's brand is my favorite for chocolate chip's right now.

keto low sugar low carb fat bomb fudgeP.S. you might be asking how I knew that my blood sugar was on a roller coaster. For me, this showed up as feeling "out of control" around sweets (particularly chocolate), feeling "hangry" instead of just hungry before meals and difficulty falling asleep. That said, I STRONGLY encourage you to work with a medical professional, if you think you may have blood sugar issues, instead of relying on my experience (NOT a medical professional).

Anyway, I wanted to develop a treat that was as satisfying as it was healthy, and I've seen lots of recipes for "fat bombs" around the 'net. So I scoured my pantry and threw together some of my more decadent, healthy fat-rich goodies, such as nut butter, coconut butter and coconut oil. Combined with the robust flavor of dutch-processed cocoa (which is more sweet and mild than raw cacao) and melted chocolate chips, this fudge HITS THE SPOT and then some! I love enjoying a square with a hot cup of tea that has a splash of creamer in it, and this holds me over for a few hours.

keto low sugar low carb fat bomb fudgeThis fudge is great base recipe to play around with, so that you can customize it with your favorite add-ins. Dried fruit, whole chocolate chips, coconut flakes, chopped nuts and crystalized gingers are just a few potential mix-ins that come to mind!

If you do give my new favorite chocolatey treat a try, please tag me on IG @lauraleabalanced #llbalanced so I can see how you've made it your own!

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TOTAL TIME :1 hour10minutes
12-15servings
INGREDIENTS
  • 1/2 cup unsalted, unsweetened peanut butter, almond butter or tahini (brands linked below)Try to use one that's runny)
  • 1/4 cup melted coconut oil (brand linked below)
  • 1/3 cup melted coconut butter (brand linked below)
  • 1/4 cup monkfruit sweetener (brand linked below) Sub 1-2 scoops fave protein powder or 1/4 c coconut sugar or maple syrup
  • 1 teaspoon vanilla extract (brand linked below)
  • 1/4 cup dutch-processed cocoa powder* (brand linked below)
  • 1/3 cup stevia-sweetened chocolate chips (brand linked below)
  • Optional: maldon or himalayan sea salt for garnish (brands linked below)
DIRECTIONS
  1. Line an 8×8 square baking dish with non-stick parchment paper, leaving at least an inch overhanging the sides.
  2. Combine all ingredients, except chocolate chips and salt, in a mixing bowl and stir until smooth and creamy. If you need to melt your coconut butter and oil, just measure out the amounts you need, add both to a microwave-safe bowl and microwave on 20 seconds intervals until melted.
  3. Add chocolate chips to a microwave-safe bowl and microwave on 30 seconds intervals, stirring between, until melted. Immediately add melted chocolate to the mixing bowl and stir to incorporate.
  4. Scrape fudge mixture into your lined baking dish and spread in an even layer. Refrigerate for 15 minutes, then sprinkle with salt, if using. Refrigerate another for 45 minutes, or until solid, before slicing into pieces. Remember–a little goes a long way! Keep leftovers in the fridge, tightly sealed, for up to 1 week.
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