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    Home » Other Desserts » Andes Mint Fudge

    Published: May 10, 2015 · Modified: Jul 26, 2022 by Carolyn

    Andes Mint Fudge

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Love the minty chocolate taste of Andes Mints? This healthy low carb fudge recipe has all the same great flavours and none of the sugar! Rich and creamy, and so easy to make.

    Healthy Low Carb Andes Mint Fudge

    Okay, confession time: this fudge is not really made of Andes Mints. There isn’t even a hint of Andes Mint in this fudge and in fact, there were no Andes Mints anywhere in the vicinity when I was creating this fudge.

    So why give it a name with such a blatant nod to the popular mint and chocolate candy? Well it certainly looks like an Andes Mint with the minty green layer sandwiched between two chocolatey layers. And it was inspired by several conventional recipes that do use Andes Mints. And as a kid, I really loved those thin wafer-like chocolates. So the name just appealed to me and I hope it appeals to you too.

     

    Low Carb Sugar Free Andes Mint Fudge

    Keto Chocolate Mint Fudge Inspiration

    I remember the first time I tried an Andes Mint. My brother and I discovered them in the bulk candy store in the basement of St. Lawrence Market. If you’ve ever spent any appreciable time in Toronto, you will likely know that St. Lawrence Market is something of an institution. It’s a huge old brick building down by the lakefront with stalls for butchers, bakers, fish mongers and all sorts of food and craft artisans.

    It’s a little like Pike Place in Seattle, albeit on a smaller, more Canadian scale. My mother used to drag us down there on Saturday mornings for some shopping and exploring. These days, I look back fondly on the experience, but back then I didn’t appreciate it much. I was a kid and I found the place smelly and gross.

    Most of the time, I disappeared straight into the lower level to check out the bulk bins of the nut and candy store. Where one day I discovered a tin of Andes Mints.

    Low Carb Sugar-Free Chocolate Mint Fudge

    My brother and I purchased them for Mother’s Day, but I am pretty sure that once they were opened, my mother didn’t get to eat too many of them herself. They were tasty and individually wrapped in pretty foil, so they were very appealing to us kids.

    And I’ve had an affection for them ever since, although I can’t eat them at all anymore. But when perusing Pinterest a little while back and spying recipes for Andes Mint Fudge and I suddenly just knew I could make a really great low carb version.

    The conventional recipes have a filling made with Andes Mint chips but that wasn’t a possibility for me. So I made a tasty minty cream cheese filling and added a touch of natural green coloring for that pretty minty green colour. And you know what? I will never crave an Andes mint again, because now I have a healthy sugar-free equivalent!

    Low Carb Sugar Free Peppermint Patty Fudge

     

    More delicious chocolate mint recipes

    • Keto Peppermint Patties
    • Easy Keto Thin Mints
    • Sugar Free Peppermint Marshmallows
    • Easy Keto Peppermint Bark
    • Keto Peppermint Bark Cookies
    Healthy Low Carb Andes Mint Fudge

    Keto Andes Mint Fudge

    Love the minty chocolate taste of Andes Mints? This healthy low carb fudge recipe has all the same great flavours and none of the sugar!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto chocolate mint fudge
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Chill Time: 1 hour
    Total Time: 1 hour 40 minutes
    Servings: 24 pieces
    Calories: 253kcal

    Ingredients

    Chocolate Layers:

    • 1 & ¼ cup heavy cream
    • ⅔ cup powdered Swerve Sweetener
    • ½ teaspoon vanilla extract
    • 6 ounces unsweetened chocolate finely chopped

    Mint Layer:

    • 8 ounces cream cheese softened
    • ¼ cup powdered Swerve Sweetener
    • 2 tablespoon heavy cream room temperature
    • 1 ½ teaspoon mint extract
    • Natural green food coloring
    US Customary - Metric

    Instructions

    • Line an 9x9 square baking pan with parchment or waxed paper.
    • In a medium saucepan over medium heat, whisk together cream and powdered sweetener. Bring to just a boil, then remove from heat. Stir in vanilla extract.
    • Add chopped chocolate and let sit 5 minutes until chocolate is completely melted, then whisk until smooth.
    • Pour half into the prepared pan and spread evenly to the edges. Transfer to the fridge for about 20 minutes to firm up, and put a lid over the remaining chocolate to keep warm.
    • For the mint layer, beat cream cheese, sweetener, cream, mint extract and green food coloring together until smooth.
    • Spread over first chocolate layer evenly, smoothing to the edges.
    • Top with remaining chocolate (you can rewarm gently, if needed), spreading evenly to the edges. Refrigerate until set, about 1 hour.
    Nutrition Facts
    Keto Andes Mint Fudge
    Amount Per Serving (2 pieces)
    Calories 253
    % Daily Value*
    Carbohydrates 5.6g2%
    Fiber 2.4g10%
    Protein 3.7g7%
    * Percent Daily Values are based on a 2000 calorie diet.
    10.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Pam says

      February 15, 2022 at 8:39 am

      Hi Carolyn. I am planning on making your Andes fudge this weekend. So is it okay to use peppermint in place of mint? I see when I click on your extract link it takes me to peppermint. I just got peppermint extract yesterday. I just want to make sure that peppermint can be used. I have my matcha tea powder coming too. Can’t wait. Thank you!

      Reply
      • Carolyn says

        February 15, 2022 at 9:22 am

        Peppermint is mint! 🙂

        Reply
        • Pam says

          February 15, 2022 at 8:30 pm

          Lol…. that’s what my husband says too. Then why do they sell peppermint and mint separately? I don’t get it. Anyway, I will give it a try. Thanks. 😊

          Reply
          • Carolyn says

            February 16, 2022 at 9:43 am

            I always do peppermint… love that sharp flavor!

            Reply
    2. burghanite says

      November 04, 2018 at 10:14 am

      5 stars
      Hi Carolyn. I’ve been noodling around trying to transform these into one of my childhood favorites: the Frango Mint from Chicago’s Marshall Fields department store. I’m failing, Wondering if you would consider adding that to a holiday agenda perhaps? A similar candy is the (also Chicago Nostalgia) Fannie May Mint Meltaway. Both candies were holiday staples and I’m longing for a sugar free version, and perhaps others share this interest. Thanks! PS – really appreciate your trove of free recipes and tips online, and your books are the workhorses of my kitchen. Thank you!

      Reply
      • Carolyn says

        November 04, 2018 at 12:55 pm

        Can you send me links for these?

        Reply
      • Rhonda says

        December 17, 2018 at 1:47 pm

        Oh my goodness… I love fango mints!!! 🙂 (Carolyn they are mint chocolates, not fudge…. and so yummy.) Milk chocolate… rich, dense, and a bit creamy. https://www.macys.com/shop/product/frango-chocolates-45-pc.-milk-mint-box-of-chocolates?ID=201918

        Reply
    3. Nikki says

      March 27, 2018 at 7:26 pm

      so is the chocolate layer on this like a milk chocolate? or more of a dark chocolate. I have been trying to find a way to turn bakers chocolate into a sweet chocolate for keto treats. This looks like it may be the ticket. also how thick does this end up being? If I used a 9X13 pan would it give me something similar in size to the original candies?

      Reply
      • Carolyn says

        March 29, 2018 at 9:12 am

        It’s definitely on the dark chocolate side.

        Reply
    4. Monica says

      March 17, 2017 at 9:35 am

      Just wondering what is the purpose of the Matcha powder or the spirulina powder? I’ve never used them before.

      Reply
      • Carolyn says

        March 17, 2017 at 9:51 am

        Colour. That’s it so if you want to skip it, that’s fine. But it does give it a pretty minty green colour.

        Reply
    5. Jessi says

      March 18, 2016 at 1:00 am

      Hi,
      Where do you buy your mint extract? I’m from germany and can’t get it anywhere :(… Maybe you have a link from an online shop? Thanks a lot!

      Reply
      • Carolyn says

        March 18, 2016 at 9:22 am

        Hmmm, around here it’s easy to get at any grocery store. But here’s the one I like on Amazon: http://www.amazon.com/gp/product/B00028QD1U/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00028QD1U&linkCode=as2&tag=aldaidrabfo05-20&linkId=VPLDHPESB4RK2YMR

        Reply
    6. Bridget says

      December 22, 2015 at 1:50 pm

      Hello! I was wondering if I could substitute Lakanto Monkfruit for the powered swerve. It is not in a powered form so will it still work? Thanks!

      Reply
      • Carolyn says

        December 22, 2015 at 2:23 pm

        If you don’t want it to be gritty, you will need to powder it somehow. People say that they have good luck with coffee grinders.

        Reply
    7. Lori says

      September 15, 2015 at 3:59 pm

      This looks delicious and I’m making it tonight. I’ve loved all of your recipes that I’ve tried! Today I’m really craving my homemade, old-fashioned, creamed fudge. I’m excited to see how this compares.

      Reply
    8. Kelli says

      May 18, 2015 at 12:00 pm

      Have you any experience with straight across substitution of thick canned coconut milk or heaviest bit of cans of coconut milk for cream? Dairy cream makes my children and I terribly sick but we do use Greek yogurt cream cheese which should work for the green layer.

      Reply
      • Carolyn says

        May 18, 2015 at 2:44 pm

        Yes, I have done the ganache with coconut milk once. I used all of the milk and found it a bit on the thin side. I would suggest, as you say, the heaviest, thickest part of the coconut milk only. IN fact, I would chill it overnight in the fridge and scoop it out the next day to be sure I only got the thickest part. I plan on trying that next.

        Reply
    9. Thalia @ butter and brioche says

      May 17, 2015 at 2:52 am

      Yum.. doesn’t this fudge look delicious! I love chocolate and mint together plus the addition of matcha too I bet tastes divine.

      Reply
    10. Ang says

      May 11, 2015 at 7:22 pm

      Carolyn, you are amazing, we made these and loved them. You are the number one reason I can do lchf! What would I do without you??? Thanks!

      Reply
      • Carolyn says

        May 11, 2015 at 8:31 pm

        Thank you so much, Ang!

        Reply
    11. Jennifer says

      May 11, 2015 at 3:47 pm

      If you don’t love mint, what could you use instead? Would it even need a flavouring? Thanks

      Reply
      • Carolyn says

        May 11, 2015 at 4:27 pm

        Oh the possibilities are endless! 🙂 How about raspberry extract? Or orange? Or just plain old vanilla…

        Reply
        • Ang says

          May 15, 2015 at 7:11 am

          Orange is brilliant! Can’t wait to try that.

          I was planning on plain cheesecake next, but orange chocolate is an amazing combo!

          Also, I made your fudge base recipe by infusing the cream w Earl Grey tea and it was incredible

          Reply
          • Carolyn says

            May 15, 2015 at 7:35 am

            The Earl Grey sounds lovely!

            Reply
    12. Joan says

      May 11, 2015 at 2:15 pm

      First of all, I LOVE that you made these. Secondly, I love that you put Matcha in them! Too fun. They look and sound 1,000 better than the ones I grew up eating — can’t wait to give them a try!

      Reply
    13. Sandy says

      May 10, 2015 at 6:20 pm

      I am so excited to try this! I love mint and chocolate together– yum! Happy Mother’s Day to you!

      Reply
    14. janet says

      May 10, 2015 at 4:37 pm

      This looks delightful!
      I even have the matcha powder, on the list to try for sure.
      Thank you for the info about Baker’s chocolate, cause that is what I have on hand.
      Your recipes are always good and we enjoy them very much.
      Thanks again!

      Reply
    15. Jeanne says

      May 10, 2015 at 2:14 pm

      I love this~ Thanks for sharing! All I have is Bakers unsweetened chocolate-will that work?

      Reply
      • Carolyn says

        May 10, 2015 at 3:09 pm

        It should but keep your heat very gentle because it’s more prone to seizing.

        Reply
        • Ang says

          May 15, 2015 at 7:08 am

          I used the bakers unsweetened bars and it worked perfectly. Just made sure to chop into tiny shreds!

          Reply

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