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Sugar-Free Chocolate Fudge

"I am borderline diabetic," relates Kaye Hartley of Jacksonville, Florida. "This fudge appeases my sweet tooth."
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    64 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 2 ounces unsweetened chocolate, melted and cooled
  • 24 packets aspartame sweetener (equivalent to 1 cup sugar)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans


  • In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
Nutrition Facts
1 piece: 38 calories, 4g fat (2g saturated fat), 7mg cholesterol, 22mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 3 fat.

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Average Rating:
  • Tharese
    Oct 21, 2012

    I think I will use some chocolate extract instead of vanilla next time to punch up the chocolate flavor. This is really really good though just like it is!

  • tkayf
    Dec 22, 2007

    I just made a batch of this fudge using splenda, and I thought it tasted good.  I don't know if it will change its taste after it sets in the refridgerator.  But I thought it tasted alot like choc. cream cheese frosting.  I make alot of cakes.

  • pretko
    Dec 21, 2007

    Try using neufchatel instead of cream cheese for less fat.

  • anonymous
    Dec 21, 2007

    Their/// Can splenda be used instead of aspartame... I Have a reaction to aspartame, but not to splenda. I am also diabetic. Bonnie. [email protected]

  • kinexgirl
    Dec 21, 2007

    possibly they do like it, but diabetics have to monitor thier fat also, and cream cheese doesn't cutit

  • two4tea_MN
    Dec 21, 2007

    I sure wish I could see why the people that rate the recipes do or do NOT like the recipe.  Hard to know with 2 stars if it was the taste, consistancy or something else. Gail