When I tried to make a low carb fudge icing I inadvertently made this treat! The trick is in getting a whipped consistency so it melts in your mouth almost instantly!
The best thing about it is that it stays firm at room temperature!! It would be perfect to make up a large batch to give as gifts as I imagine they would be good for mailing to friends and family!
You may find you can lower the carb count if you use different chocolate chips, but trust me when I say that Lilys sugar free chips did not work for me and turned into a mess! So try at your own risk!
Low Carb Chocolate Fudge
1 cup 60% Ghiradelli Chocolate Chips
1/3 cup coconut oil
15d liquid stevia
2 tsp vanilla extract
1/4 cup monkfruit sweetener/or erithrytol comparison
1/4 cup chopped pecans
Line a 9″x5″ bread pan with parchment paper, set aside.
In a small saucepan melt chocolate chips with coconut oil and monkfruit sweetener whisking well. Keep at medium low heat to not scorch the chocolate. After it is smooth, remove from heat and whisk in vanilla extract and liquid stevia.
Place in a DIFFERENT bowl and place in the freezer for 10 minutes.
With a hand mixer, mix on medium high for 3 minutes, then return to the freezer for 10 minutes.
Then mix again for 3 minutes with the mixer.
Pour into your parchment lined pan, top with chopped pecans and put in the fridge for 10 minutes.
Remove from fridge and let sit on counter for 10 minutes. Cut lengthwise in thirds then crosswise making a total of 21 chunks.
Each chunk is 4g net carb each.
If you use other nuts to top, figure in those carbs. I have figured the carbs using the pecans.
Store long term in fridge.