This low carb fudge recipe was something I meant to post before Christmas, but the holidays being what they are, I just didn’t quite get to it. But before I get going on how yummy it is (or was, because it’s long gone now!), I have a favour to ask of you, my dear readers. I am planning on a end-of-year reflection post, and I want to know what YOUR favourite recipe was from All Day I Dream About Food in 2012. I posed this same question of Facebook the other day and I really do want to hear from you. I could always just look at what the most popular recipes were in terms of pageviews or comments, but that doesn’t always get at the heart of the matter. Sometimes posts go viral for factors beyond my control, and those may or may not be the recipes I (or you) consider to be the best. So you tell me…what recipe did you most love this past year? Leave a comment and tell me what it is and why you love it.
And now back to our regular scheduled programming. This fruit and nut fudge is just a quick recipe I whipped up using my low carb sweetened condensed milk. In fact, it’s really a variation on my chocolate coffee truffles, using much the same method and simply spreading it in a parchment-lined pan. Growing up in Canada, I often got a big bar of Cadbury’s Fruit and Nut chocolate in my stocking, and this is something of a throw back to those days of yore. It was never my favourite chocolate bar as a kid, as I much preferred anything filled with caramel. But it would suffice. Now, though, I love the idea of chocolate stuffed with nuts and dried fruits, it seems so much like a traditional Christmas treat. And as long as you have my condensed milk, some nuts and some of my sugar-free dried cranberries on hand, you can make this recipe in a matter of minutes. I actually included some raisins as well, to get that real Cadbury’s Fruit and Nut feel.
I actually feel a little funny bringing you a sweet recipe right after Christmas. This is the time of year, after all, when everyone starts to swear off rich foods and make plans for a healthier New Year. But then, that’s the best part about being on a low carb diet…you can always eat delicious, rich foods as long as they are low in carbs. No need to swear off anything, as long as you make sure to get your veggies too. But I shall try to bring some healthy vegetable-based recipes to you in January. Until then, enjoy! And don’t forget to tell me your favourite recipe of 2012!
Fruit and Nut Fudge – Low Carb and Gluten-Free
- Line an 8x8 inch pan with parchment paper, so that paper overhangs edges.
- In a medium sauces pan over low heat, combine sweetened condensed milk, chocolate, powdered erythritol and butter. Stir continuously until melted and smooth.
- Stir in cranberries, nuts and raisins.
- Pour mixture into prepared pan and smooth evenly.
- Refrigerate until set, about 2 hours.
- Use edges of parchment to remove fudge and cut into small squares.
Serves 20. Each serving has 6 g of carbs and 1.9 g of fiber. Total NET CARBS = 4.1 g.
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.