Diabetic Easter Fudge
Indulge guilt-free this Easter with our creamy and decadent Diabetic Easter Fudge—a dessert that’s as delicious as it is mindful of your dietary needs. Made with sugar-free chocolate chips, unsweetened almond butter, and a hint of powdered erythritol, this low-carb fudge offers the perfect balance of sweetness and richness without spiking your blood sugar. Ready in just 15 minutes of prep time, this no-bake fudge is accented with a touch of vanilla and optional chopped nuts for added texture and flavor. Whether you're celebrating with family or enjoying a quiet treat for yourself, this easy-to-make, diabetic-friendly fudge is a delightful addition to your holiday dessert table. Vegan, keto-friendly, and irresistibly smooth—this recipe is a taste of indulgence done right!
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Ingredients
- 1.5 cups Sugar-free chocolate chips
- 0.5 cups Unsweetened almond butter
- 0.25 cups Unsweetened almond milk
- 0.33 cups Powdered erythritol (sugar substitute)
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.25 cups Chopped nuts (optional)
Directions
Step 1
Line an 8x8-inch baking pan with parchment paper, leaving some excess paper hanging over the sides for easy removal later.
Step 2
In a microwave-safe bowl, combine the sugar-free chocolate chips and unsweetened almond butter.
Step 3
Microwave the mixture in 20-second intervals, stirring between each interval, until the chocolate chips are fully melted and the mixture is smooth. This should take about 1-2 minutes in total.
Step 4
Once melted, stir in the unsweetened almond milk, powdered erythritol, vanilla extract, and salt until fully incorporated. Make sure there are no lumps.
Step 5
If using chopped nuts, fold them into the mixture for added texture and flavor.
Step 6
Pour the fudge mixture into the prepared pan and spread it out evenly with a spatula.
Step 7
Gently tap the pan on the countertop a few times to remove any air bubbles and ensure the fudge is evenly distributed.
Step 8
Refrigerate the fudge for at least 2 hours, or until completely set.
Step 9
Once set, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut it into 16 squares.
Step 10
Store the fudge in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (651.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2599.5 |
| Total Fat 204.4g | 0% |
| Saturated Fat 78.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 633.7mg | 0% |
| Total Carbohydrate 302.2g | 0% |
| Dietary Fiber 110.6g | 0% |
| Total Sugars 6.9g | |
| Protein 54.7g | 0% |
| Vitamin D 22.0IU | 0% |
| Calcium 451.0mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 1104.6mg | 0% |
Source of Calories