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Low Carb Chocolates

Candy Recipe

Frankly Fake Fudge uses reduced fat milk, cocoa powder, artificial sweetener and unflavored gelatin to hold it all intact. Create an interesting fake fudge. A touch of brandy extract adds a tasty adult twist.

The following fudge recipes are considered "fake" because they resemble fudge more than they actually are fudge. There are 5 options to choose from - hopefully one (or more) will please your palate.

This recipe qualifies as a low carb recipe.

Frozen Chocolate Kisses

Low Carb Frozen Chocolate Kisses

1 cup heavy cream, whipped
6 ounces soft cream cheese
2 tablespoons sour cream
1/8 cup cream and 1/8 cup water
1 package sugar-free, fat-free instant chocolate pudding

Whip 1 cup cream, set aside.

In separate bowl, cream cream cheese, add sour cream and cream and water. Mix well.

Stir in pudding powder and blend well. Fold into the whipped cream.

Using a pastry bag with a star tip, pipe hershey size kisses onto a sheet pan covered with wax paper. Place in freezer until solid, and store in freezer.

Yield: 150 Chocolate Kisses  48 Carbohydrates (0.3 carbs per piece)

Extra: Low Carb Frozen Peppermint Patties

Low Carb Chocolate Cream

1 package unflavored gelatin
1 tablespoon boiling water
1 cup heavy cream
3 drops peppermint flavor
1 ounce cream cheese
1 ounce unsweetened chocolate, melted
10 Splenda packets
1/2 teaspoon vanilla extract

Soften gelatin in the boiling water. Add all ingredients into a blender and blend well. Chill for 10 minutes and spoon onto parchment paper and freeze. Pack in an airtight container. Yield: 20 servings.

Per Serving: 33 calories; 0g protein; 3g total fat; 1g carbohydrates; 0g fiber; 5mg calcium; 7mg sodium; 10mg cholesterol

Chocolate Treats

Chocolate Treats with unsweetened chocolate melted and mixed with butter, cream vanilla, sugar substitute and crushed nuts, then poured into a pan to set.

1 ounce unsweetened chocolate (the bar kind)
2 tablespoons butter
1 tablespoon cream
1 teaspoon vanilla extract
8 packets sugar substitute
1 ounce crushed nuts (macadamias, etc.)

Melt the unsweetened chocolate and butter carefully. Remove from heat. Stir in cream and vanilla. Stir in sugar substitute, fold in nuts. Pour into tin-foil-lined pan. Chill. Yield: Varies

Recipe Variations

  1. Double the cream and the sweetener.
  2. Add 2-tablespoons of peanut butter.
  3. Pour into mini-muffin tins, then add 1/4-teaspoon peanut butter to each candy.
  4. Add 1-teaspoon peppermint extract or any flavored extract (i.e., rasperry, cherry).
  5. Add twice the amount of mixed nuts without crushing for nut clusters.
  6. Substitute orange extract for the vanilla and sprinkle with finely grated orange rind.
  7. Add cherry Koolaid to add a hint of cherry chocolate.

Low Carb Reeses Cups

Low Carb Reeses Cups are made with a little bit of butter with some chunky peanut butter, unsweetened chocolate and ricotta cheese. Sweetened with Equal, flavored with vanilla. The taste is great and preparation is a breeze!

2 tablespoons butter
1/3 cup chunky (or plain) peanut butter
1 ounce unsweetened chocolate
1/3 cup ricotta
10 packets Equal
1 teaspoon vanilla

Melt butter, peanut butter and chocolate in microwave. Cool slightly. Add ricotta, sweetener and vanilla. Spoon onto wax paper and refrigerate.

Yield: 22 servings Serving size: 1 candy Carbohydrates: 1.8g; Fat: 4g; Calories: 42 Carbs per total recipe: 40

Low Carb Peanut Butter Cups

Peanut Butter Cups

1 stick unsalted butter
4 tablespoons peanut butter
1 ounce unsweetened baking chocolate
8 packets Splenda
2 tablespoons heavy cream

Melt butter and chocolate in microwave. Be careful not to burn the chocolate. Add Splenda and mix well. Spoon some chocolate into a mini muffin tin pan lined with tiny paper muffin cups. Put in freezer few minutes until hard. Spoon little bit of peanut butter on top of each candy, and top with more chocolate. Freeze; store in freezer. Total: 26 carb (20 NET carbs). Makes about 12 at 1.7 carbs each.

Low Carb Chocolate Crunch Bar

Only three ingredients needed for this crunchy Chocolate Crunch Bar - unsweetened chocolate, sugar substitute and pork rinds, which give the bars their crunch.

4 ounces unsweetened chocolate
16 packets sweetener
2 ounces crushed pork rinds

Melt chocolate in microwave. Add sweetener and microwave about 1-1/2 minutes. Add crushed pork rinds. Pour into pan and let set. Cut into 1-inch squares.

Low Carb Chocolate Praline Bar

This recipe makes a very rich Chocolate Praline Bar - only 1 or 2 are enough to satisfy a sweet craving. A great summertime treat to eat out of the freezer.

1 ounce unsweetened baking chocolate, or semisweet
2 ounces unsalted butter
4 tablespoons peanut butter
1 tablespoon heavy cream to taste, optional Splenda to taste (optional if using semisweetened)
4 ounces nuts, ground or finely chopped in grinder

Melt chocolate in Microwave and stir, add butter and peanut butter. Then melt and stir to combine. Heat only until just melted. Add cream and Splenda if using. Grind nuts and stir in.

Spread into large thin slab on baking paper on a tray and freeze for a couple of hours. Cut into small squares and store in bag or box.

Yield: 40 squares
Calories: 62.5; Total Fat: 4.8g (70% calories from fat); Protein: 4.3g; Carbohydrate: .15g; Cholesterol: 21mg; Sodium: 24.5mg

Low Carb Nutty Fudge Bars

Protein powder replaces high carb flour in these rich, intensely chocolate flavored nutty fudge bars.

Nutty Fudge Bars

2-1/3 cups vanilla protein powder
1 ounce square unsweetened chocolate
1/2 cup butter
4 ounces cream cheese
1 ounce chopped walnuts
1 teaspoon vanilla
1 teaspoon peanut butter
1/4 cup Splenda

Melt butter, cream cheese, peanut butter and chocolate in bowl in microwave and mix together very well. Add splenda and vanilla, mix well again. Add walnuts and protein powder and mix.

Using your hands, knead it all together, squeezing so that the powder disolves into the mixture. Place in a baking pan, flatten and refrigerate. (Using a rectangular casserole dish works well.)

When cooled and hardened, cut into eight bars.

Recipe makes 8 bars. About 3.2 carbohydrates per bar.

Low Carb Fudge Walnut Bars

If you love fudge and you love walnuts, how can the combination of the two be beat?!

2-1/3 cups chocolate protein powder
1/2 cup butter
4 ounces cream cheese
1/2 cup chopped walnuts
1/4 cup Splenda

Melt butter and cream cheese. Mix in designer protein and Splenda. This will be stiff and hard to stir (knead with clean hands if needed.)

Add walnuts and mix again. Place in greased bread pan. (Sprinkle additional finely chopped walnuts on top if you like.) Cool and cut.

Cut into 8 servings. About 2.5 carbohydrates per bar.

Low Carb Chocolate Peanut Butter Treats

In Chocolate Peanut Butter Bars, squares of unsweetened chocolate come together with butter, unsweetened peanut butter, sugar substitute and crushed walnuts to create these sweet treats.

8 squares of unsweetened chocolate
2 sticks of butter
1-1/2 cups of unsweetened peanut butter
25 packets sugar substitute
1/2 cup of crushed walnuts

Melt together chocolate, butter, and peanut butter. Add sweetner and nuts. Pour into buttered pan. Let cool in the refrigerator for an hour.

Note: Carb and other nutrition counts vary depeding on type of peanut butter, chocolate, etc., that is used in making the bars.

Low Carb Chocolate Nut Cluster

Low Carb Chocolate Nut Clusters

Chocolate Nut Cluster use unsweetened baking chocolate with walnuts, pecans or almonds, a bit of butter and sugar substitute placed into a pretty paper cupcake liner.

1/2 ounce unsweetened baking chocolate
1/4 cup walnuts (or pecans or almonds)
1 tablespoon butter
2 packages sugar substitute (such as Steviva)
2 cupcake papers

Melt chocolate in microwave until melted. Add butter and stir until melted and smooth. Stir in sugar substitute. Mix in the nuts and coat all of the nuts. Divide Chocolate Nut Cluster into the 2 papers and put into the freezer for 15 minutes until set.

Melting the Chocolate in Your Microwave

  1. Measure and break off the amount of chocolate you need.
  2. Cut the chocolate to smaller pieces to help it melt faster and more evenly.
  3. Place cut chocolate pieces in a microwave-safe bowl.
  4. Microwave over low heat for roughly 40 seconds.
  5. Stir it with a spoon or spatula, remove spoon and return chocolate to microwave.
  6. Microwave in increments of 10 to 20 seconds, checking and stirring after each time until chocolate is desired consistency. It should be smooth and shiny.