Description
Indulge in this creamy, nutty Sugar-Free Penuche Fudge that is rich in flavor without the guilt of traditional sweets.
Ingredients
Scale
- 1/2 cup Wholesome allulose
- 3 tbsp Kerrygold unsalted butter, cubed
- 1/4 cup Silk unsweetened almond milk
- 3/4 tsp Knox gelatin
- 4 oz Philadelphia light cream cheese, softened
- 1/2 cup Fage 0% Greek yogurt, strained overnight
- 3 tbsp Lakanto powdered monk fruit
- 1 tsp pure vanilla powder
- 1/4 tsp fine sea salt
- 1/3 cup pecans, roughly chopped
- 12 whole pecan halves for garnish
Instructions
- Line an 8×4-inch loaf pan with parchment paper, leaving overhang on all sides.
- Bloom the Knox gelatin in 1 tablespoon of cold almond milk for about 5 minutes.
- Combine the allulose, cubed butter, and remaining almond milk in a heavy-bottomed saucepan and heat over medium.
- Stir constantly until the butter melts and the mixture deepens in color and takes on a nutty aroma—about 6 to 8 minutes.
- Remove from heat immediately, and add the bloomed gelatin into the hot caramel.
- Allow the caramel to cool for about 8 to 10 minutes until warm but not hot.
- Beat the softened cream cheese, strained yogurt, powdered monk fruit, vanilla, and salt until completely smooth.
- Gradually pour the warm caramel into the cream cheese mixture, beating on low until fully combined.
- Fold in the chopped pecans evenly throughout the mixture.
- Pour the fudge mixture into the lined pan and smooth the top with a spatula.
- Press the pecan halves evenly across the surface.
- Refrigerate for a minimum of 4 hours, preferably overnight.
- Lift the fudge out using the parchment overhang and cut into 24 squares.
Notes
The fudge holds up well in the fridge for up to two weeks. You can freeze it for longer storage.
Nutrition
- Serving Size: 1 square
- Calories: 75
- Sugar: 0g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg