Ingredients:
- cooking oil spray
- 1 cup sugar-free dark chocolate chopped into small pieces
- 1/2 cup unsalted butter cubed
- 8 oz. cream cheese room temperature
- 1/4 cup powdered erythritol 1 oz.
- 1 serving Raspberry Cheesecake Keto Chow
- 1/2 pint fresh raspberries washed and dried
- 6 X 6 X 2-inch square pan
Directions:
- Line a 6 X 6 square pan with tin foil, leaving an overhang on two sides to act as handles when you remove the fudge later. Lightly oil the tin foil and the sides of the pan.
- Microwave the chocolate and butter together in 30-seconds bursts, stirring after each one, until they are melted and there are no lumps. Stir the chocolate and butter together until they are completely combined.
- In a large mixing bowl, beat the cream cheese and the powdered erythritol with an electric mixer until light and fluffy.
- Add the Keto Chow to the cream cheese mixture and beat until incorporated.
- Pour the melted chocolate and butter mixture into the bowl and beat until everything is mixed together.
- Fold the raspberries into the fudge.
- Spread the fudge into the pan smoothing it into place.
- Cover the fudge with the extra foil and refrigerate overnight.
- To serve the fudge, use the extra tin foil like handles to lift the fudge out of the pan and cut the fudge into 20 pieces.
- Place in an airtight container with wax paper or parchment paper between any layers of fudge.
Nutrition Facts
Dark Chocolate Raspberry Cheesecake Fudge
Serving Size
1 piece (1 oz.)
Amount per Serving
Calories
143.51
% Daily Value*
Fat
12.81
g
20
%
Saturated Fat
7.91
g
49
%
Trans Fat
0.32
g
Polyunsaturated Fat
0.35
g
Monounsaturated Fat
2.34
g
Cholesterol
24.25
mg
8
%
Sodium
78.97
mg
3
%
Potassium
170.32
mg
5
%
Carbohydrates
5.363
g
2
%
Fiber
2.44
g
10
%
Sugar
0.66
g
1
%
Sugar Alcohol
1.42
g
Net Carbs
1.5
g
Protein
3.32
g
7
%
Vitamin A
319.26
IU
6
%
Vitamin C
7.11
mg
9
%
Calcium
59.1
mg
6
%
Iron
0.76
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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