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low-carb fudge
My experiment in making diabetic-friendly fudge for Thanksgiving dessert turned out fairly well, so I'm putting the recipe here for future reference.
In a microwave safe bowl, place about 1 oz dark chocolate (85% cacao or more), 3 tablespoons peanut butter, 3 tablespoons almond meal, 3 tablespoons unsweetened cocoa, 3 tablespoons stevia, 1 tsp vanilla and 2 tablespoons butter--no need to stir. Nuke until the chocolate and butter are melted--about 2 minutes. Stir thoroughly. Optional: add 1/4 tsp salt and 1/4 tsp chili powder. Refrigerate until it hardens.
In a microwave safe bowl, place about 1 oz dark chocolate (85% cacao or more), 3 tablespoons peanut butter, 3 tablespoons almond meal, 3 tablespoons unsweetened cocoa, 3 tablespoons stevia, 1 tsp vanilla and 2 tablespoons butter--no need to stir. Nuke until the chocolate and butter are melted--about 2 minutes. Stir thoroughly. Optional: add 1/4 tsp salt and 1/4 tsp chili powder. Refrigerate until it hardens.