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Thursday, September 11, 2008



Fudge Recipe #1 (Fudge is pictured foremost in photo) - First time I made this recipe for Splendid Low-Carb Desserts, one of my older cookbooks, I was blown away by how similar to real fudge it was in texture. Amazing!

2 oz cocoa butter (click for link to buy)
1 oz unsweetened chocolate
2 tbsp coconut oil
1/2 cup whole milk powder (this is finely ground), OR
skim milk powder (blend finely in blender) OR nowadays there is coconut milk powder! (Try Amazon or - OR mix half whey protein and half milk powder
12 Splenda packets, OR use Stevia, or use a combo of 2 tbsp powdered erythritol or Swerve with Stevia
  or sucralose - main thing is that it must taste sweet to you!
1/8 tsp salt

In double boiler, over medium heat, melt cocoa butter, chocolate and coconut oil. Stir in milk powder, Splenda, OR Stevia packets (or use the combo suggested) and salt. Pour into 9 x 5 x 3 inch loaf pan. Freeze until hard. Keep at room temperature or in the refrigerator for longer storage and for more of a snap when biting into it.

Helpful Hints: Cocoa butter may be melted in the microwave oven in covered cereal bowl - about 2 minutes. Pour boiling water over chocolate in cereal bowl. When soft, pour off water and add melted cocoa butter.

Yield: 27 pieces, 1 piece
41.2 calories, 0.7 g protein, 3.8 g fat, 1.4 g carbs

Fudge Recipe #2 (Fudge pictured behind in the photo) - This has a stronger chocolate taste than the former recipe...this one is also very fudge-like!

2 oz unsweetened chocolate
2 oz cocoa butter
2 tbsp coconut oil
2 tbsp unsalted, OR salted butter
2 tbsp whipping cream
1/2 cup whole milk powder, OR
skim milk powder (blend finely in blender)
24 Splenda, OR Stevia packets, OR 2 tbsp powdered erythritol and sucralose or stevia, to taste
1/2 cup vanilla or chocolate whey protein
1/4 cup whole, OR skim milk powder

In double boiler, melt chocolate and cocoa butter over medium heat. In cereal bowl, melt coconut oil and butter in microwave oven 1 minute. Stir in cream. Stir in 1/2 cup whole milk powder or skim milk powder and Splenda, OR Stevia packets (OR the combo suggested).

Add sweetened milk mixture to melted chocolate mixture in double boiler; sitr. Remove from heat and stir in vanilla or chocolate whey protein and 1/4 cup whole or skim milk powder. Spread in 8-inch square glass baking dish. Press out evenly with back of soup spoon. Freeze. When frozen solid, store in covered container either at room temperature or in the refrigerator.

Helpful Hints: Powdered erythritol is available at I found my whole milk powder at Costco and in a health food store. It works a little better than the skim milk powder in creating a fudge-like consistency.

Yield: 36 squares, 1 square
59.9 calories, 1.8 g protein, 5.2 g fat, 2.0 g carbs

Recipes from: Splendid Low-Carb Desserts

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 


Amy Dungan (aka Sparky's Girl) said...

Oh wow.. that looks really goooooooooooooooooooooooooooooooooooooooooooooooooooooooooooood! I gotta try it soon! :)

Jennifer said...

I know it is good, Amy! I think that is the word you typed. LOL Only trouble is, like you, I only have the photo now. Ian and I ate all that and yet some in 2 days!! I didn't gain weight, thankfully - must be the coconut oil. :-)

Vikki said...

Hey Jennifer,
That looks amazingly good. I miss chocolate.
I don't have milk powder, do you think whey protein powder will work? I've use it in place of milk before with pretty good success. It's what I use in my Buckeyes instead of powdered milk and it works wonderfully.

Jennifer said...

Hi Vikki, to be honest, I think it will change the recipes. You can try it, but add a couple of tablespoons cream otherwise the chocolate will be very dark chocolate. These recipes are mimicking fudge and are sensitive to the ingredients used, however, you may come up with something you like very well in any case. The second recipe already has lots of protein powder in it, so you would be creating a real protein treat. My guess is you would need about half the protein powder to milk powder.

My cookbooks are full of chocolate candy-like recipes like this because I love chocolate! :-)

Jennifer said...

Vikki, wish there was another way to post on your blog. I don't want to sign up for a Windows ID at the moment. :-(

Vikki said...

I know it is a bit of a pain not being about to post on it, but I do have another blog. I don't put many recipes there because I can't post the pics like I can on livespaces. But you can always leave one there.

Thank you so much for the quick answer. I think I will give it a try, but if you do change the recipe I will be looking forward to the new version too.

BTW I have your dessert cookbook on my wishlist. But I definitely intend to get a copy before he holidays. I need all the help I can get to get through them ...giggle

Vikki said...

Please don't kill me, but you've been tagged

Vikki said...

I fixed a batch of coconut bark I had messed up using a recipe on lowcarb friends. I added protein powder, espresso powder, flaxmeal, coconut and toasted pumpkin seeds. It worked like a charm. Thank you so much for the recipe, I will have to get to it next, but your suggestion on the protein powder saved what I already had.

Jennifer said...

That sounds innovative, Vikki. It makes sense to save your coconut bark ingredients. I hope your treat was sweet enough? Flaxmeal and coconut, coffee and cocoa all cut sweetness somewhat and would require more sweetener.

Jennifer said...

Thanks for the tag! ;-)

Elizabeth said...

Hi Jennifer,

I found your blog about a month or so ago and I really enjoy it. I've been wanting to try this fudge recipe, but I had a few problems.
What is the consistency of the cocoa butter when you measure it? Mine was hard as a rock so I had to put the whole jar in the microwave first, but then I wasn't sure if I was using the correct amount.
Also, what brand of milk powder do you use? I could only find malted milk powder and fat free milk powder. I used the malted milk powder, but the fudge was very grainy so I just threw it away. Any advice would be appreciated!

Jennifer said...

Hi Elizabeth,

I'm so sorry you had trouble with this recipe. Thank you for trying it out. The whole milk powder that I used to use in Canada (now live in the tropics) I bought at the Wholesale Club, but Costco or Sam's Club might have something like that or a health food store like Trader Joe's. The other thought is to use skim milk powder (I'm not familiar with malted milk powder but you could try blending it first) and first blend it in the blender until it is no longer grainy in texture. My whole milk powder was smooth as can be. That's key. Skim milk powder blended works as well, but not quite as well, as the texture is less fudge-like.

My cocoa butter is hard as a rock as well. It comes in a large tub, so I can easily chip away at it with a blunt knife and then measure it with a sensitive scale. What you could do is microwave it (be very careful - gets very hot) and put the cooled product into something like a tupperware container or pyrex dish that is broad enough so that you can easily chip away at the surface later. Put it in the refrigerator until it hardens again and use it later. My cocoa butter that I have is still the tub I got at a factory in Canada that makes things like that for commercial use.

Elizabeth said...

Thanks for the tips. Even after blending, the malted milk powder was still a disaster. I managed to find instant dry whole milk at the grocery store today though. My third attempt of fudge recipe #2 was a success! Thanks for the great recipe.

I hope to buy one of your cookbooks soon. They all sound wonderful, so I haven't been able to decide which one (or two) I want yet. I look forward to trying more of your recipes.

Jennifer said...

Hi Elizabeth,

You are brave trying the recipe 3x, but it just goes to show that sometimes substituting something else like malted milk powder (I'm still not sure what that is. :-)) creates a completely different product.

Wow, that was quite a find at the grocery store! I can't tell you how many people have emailed me about whole milk powder, what it is and where to find it. Oh dear! What was the name of the grocery store you found it in, if you don't mind my asking for the sake of others?

Thanks so much for your kind words and I'm thrilled that the recipe worked for you in the end and better yet, that you liked it.

Hope you will buy one or two of my cookbooks for your low-carb library. If you read the blurbs about the books (right hand margin), you might pick out one or two things that you really miss and that will be your tip off as to which book to buy. Vikki of Vikki's low-carb kitchen (see favorite blog links) did a review of Splendid Low-Carbing for Life, Volume 2 yesterday and Jamie reviewed Splendid Low-Carging recently: see J. Van Eaton: National Examiner under blog links.

Thanks again for commenting and I welcome your questions, because it helps not only you, but others as well. Happy Low-Carbing! :-)

Elizabeth said...

Yeah, the fudge is really good. Even my boyfriend loved it. He's not intentionally doing low carb, but I guess he doesn't really have a choice since I do all of the cooking.

I found the milk powder at Publix near the condensed milk. It's called Nido, made by Nestle. I looked it up online and other people say it can be found at Super Walmart in the Hispanic food section. I'll have to check that out next time I go.

I'll be sure to read Vikki's review of your cookbook right after I post this. I already read Jamie's, which is how I actually discovered your blog. Thanks for being so nice and helpful!

Jennifer said...

That's comical about your boyfriend going on the low-carb diet inadvertently because you're doing the cooking.

You know something funny. I think the brand I buy these days is Nido by Nestle as well. I get it at Price Smart which is the equivalent of Costco in the Tropics.

I like to answer each and every comment or email, because it is the least I can do after someone has taken the time to write.

Jennifer said...

Actually my brand is Nestle, KLIM, and this could be the brand found in the Hispanic food section of Super Walmart, because my can has Spanish writing on it.

Lacey said...

Jennifer, just recently started experimenting with ccocnut flour, milk, and oil and have made some amazing pie crusts, muffins, cakes and quick breads.. I am wondering since so many eggs are needed to replace protein found in most wheat flours is it possible to use only the whites? or a ratio, since some baked goods have an over powering egg taste.. BTW, your lastest cook book is my list of things I have to have! Thank you, and you will be hearing from me again, Lacey

Jennifer said...

Hi Lacey,

Nice to make your acquaintance.

I would tend to use half and half. Baking with coconut flour requires a lot of eggs. I'm not sure exactly why, but using too few produces a dry product. Combining coconut flour with some ground almonds and xanthan gum for binding helps a little with that problem.

Hope to hear from you again, Lacey. :-) Take care!

Jennifer said...

Lacey, check out this muffin recipe to get some ideas:

Chef Rachel said...

In place of powdered milk, you could try coconut milk powder. There are a couple of companies selling it on line now. I've used it in a frosting recipe so far and in a coffee alternative.

Jennifer said...

Coconut milk powder - that is an interesting product! It would be especially interesting to those people avoiding dairy products. Thank you for sharing that.