Easy Crock Pot Fudge

This Easy Sugar-Free Fudge recipe is made with just 5 simple ingredients and in the Slow Cooker! You can’t beat an easier dessert for a sweet tooth and for the summer time or for the Holidays!

I originally created this recipe in 2011 before I was even low carb and did use honey. You can use any sweetener you prefer but the full printable recipe on the recipe card below is by far my favorite! It’s Keto, Gluten Free, and completely Sugar-Free so it’s a diabetic-friendly recipe!

Easy Fudge Recipe

Other Easy Desserts for the Holidays that make life less stressful are my Paleo Snowball Cookies, Peppermint Brownie Bark and White Chocolate Fudge and NO Bake Peppermint Bites! 

My family asks for this fudge all year through, not just for the holidays! When I first made this recipe in 2011 it was before Lily’s Sweets created their amazing Sugar-Free Chocolate chips.

My orginial recipe also used carob chips which are naturally unsweetened, but Lily’s Chocolate Chips are the perfect solution for a low carb fudge!

Low Carb Sweeteners

Although I’m not much of a fudge girl, my family loves it! I was inspired to make some after seeing a recipe from Skinny Crock Pot that seemed to be an easy recipe and simple to do and one that wouldn’t involve too much time on my part. 

I adapted the original recipe to eliminate honey and make it with Stevia instead so it didn’t spike my own blood glucose levels.

Although it is a bit sticky to the touch, it IS delicious and everyone who tried it couldn’t believe it was sugar-free and dairy free! Of course you could still use honey or maple syrup, but not having tried it that way I can not comment on taste or texture.

Please note that changing any ingredients from my recipe below will alter the nutritional information on the recipe card. 

A smaller crock pot, 3 or 4 quart will work better than a larger one.  If you plan ahead and have the ingredients ready, you could make this for Christmas now and freeze until your ready to serve!

You could certainly add some chopped nuts within the fudge mixture before spreading into the dish and refrigerating. I will be a favorite sweet treat for the whole family! 

OLD PIC Below from 2011!!!! Above pics are with Lily’s Sugar-Free Chocolate chips.

Can I use fresh coconut milk instead of canned? 

UPDATE: May 2014: Recently I tried this recipe using fresh coconut milk from Silk and it was phenomenal. In fact I think even better than using canned coconut milk and again made with sugar-free chocolate chips as mentioned. A big hit with my entire family!

​​Can I use coconut oil instead of coconut milk?

I would not recommend swapping coconut oil for the coconut milk because it will be quite greasy and not creamy homemade fudge.

Can I use cocoa powder instead of chocolate chips?

No I do not recommend swapping the sugar free chocolate chips with unsweetened cocoa powder because the chocolate chips are sweetened with low carb sweetener so you would need to add quite a lot of sweetener and I think the end result would also be very dry because of the cocoa powder.  

​Can I swap the coconut milk with dairy milk?

Yes you could swap the coconut milk with whole milk if you don’t need the fudge to be dairy free, You could also heavy cream

​Can I use unsweetened chocolate?

You can use unsweetened chocolate if you prefer but you will have to add a significant amount of sweetener to make it taste like a traditional fudge recipe.

Creamy Keto Fudge Recipe

This dairy-free fudge may be sweet enough for you with just the sugar-free chocolate chips.

Typically those who are not on a low carb diet are used to very sweet type dark chocolate fudge, so if you are making this for others I would suggest adding in additional sweetener as I did in the video.

Chocolate Liquid Stevia would be fantastic here but I do love my Vanilla Creme Stevia the best.

This recipe was first published on my blog in December of 2011.

More Easy Keto Fudge Recipes

Keto Cottage Cheese Chocolate Peanut Butter Fudge

Keto White Chocolate Fudge

Keto Peanut Butter Fudge

​Sugar-Free Dairy Free Low-Carb Fudge

Print

Sugar-Free Dairy Free Keto Low Carb Fudge

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 30 pieces

Calories 65kcal

Author Brenda Bennett |Sugar-Free Mom

Ingredients

• 2 1/2 cups dairy free sugar-free chocolate chips
• 1/3 cup coconut milk thick cream part, not watery liquid or heavy cream if your prefer
• 1 tsp. pure vanilla extract
• a dash of salt
• 2 teaspoons vanilla liquid stevia (optional)

Instructions

Slow Cooker method

• Scoop just the thick part from the can of coconut milk, save the rest for a smoothie, add chocolate chips, vanilla, optional stevia and salt in a small 3 or 4 quart crock pot.
• Cover and cook on low 2 hours.
• Uncover, turn off and let sit (no stirring please) for 30 minutes to 1 hour.
• Stir well for 5 minutes until smooth.
• Line a one quart casserole dish with parchment paper and spread mixture in. 
• Chill 30 minutes or until firm then slice pieces with a sharp knife. 
• Store low-carb fudge recipe in an airtight container in the fridge for up to 2 weeks. 

Stove Top method

• Add the coconut milk, and sugar free chocolate chips to a double boiler and cook over low heat until melted.

  Stir in sweetener, vanilla extract and salt until smooth. Remove from heat.

  Taste and decide if you need more sweetness. Spread batter into a parchment lined loaf pan. Refrigerate 30 minutes.

Video

Notes

This recipe was first published in December 2011.

Nutrition

Serving: 1piece | Calories: 65kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Potassium: 5mg | Iron: 0.1mg

The post Easy Slow Cooker Sugar Free Low Carb Dairy Free Fudge appeared first on Sugar-Free Mom.

If you are newbie to the low carb and/or sugar free world, coconut products may be a bit confusing. I’ve been there and wondered which works best and in what recipes. Here’s  a fabulous post with pics that’s been shared many times and may be helpful if you’re still unfamiliar with the way coconut milk, butter and oil works in recipes; The Basics of Coconut Butter, Coconut Milk and Coconut Oil.

If you’re all ready quite familiar and fond of coconut as I am this post today will be right up your alley. Four sections using each type and one section using more than one type of coconut with the exception of shredded coconut as that would have made this post more like 100 links than 50 links!

With this arsenal of recipes you’ll never be at a loss of what to do with left overs of any of your coconut products.

Coconut Milk Recipes

• Sugar Free Dairy Free Chocolate Mousse
• Coconut Cream Lime Cheesecake
• Coconut Flan
• Coconut Cream Pie
• Keto Chocolate Popsicles
• Dark Chocolate Coconut Caramel Cups
• Raspberry Coconut Cream Popsicles
• Low Carb Pina Colada Smoothie
• Crock Pot Sugar Free Dairy Free Fudge
• Sugar Free Chocolate Coconut Milkshake
• Sugar Free Frozen Coconut Daiquiri Slushie

• Dairy Free Chocolate Coconut Mounds Pie
• Dairy Free Whipped Cream
• Vanilla Coconut Sauce
• Coconut Vanilla Ice cream
• Coconut Frenzy Cake
• How to Make Coconut Milk Yogurt
• 2 Ingredient Dairy Free Chocolate Frosting
• Strawberry Coconut Ice cream
• Sugar Free Vanilla Ice Cream
• Cherry Coconut Cheesecake Popsicles

Coconut Butter Recipes

• Maple Pecan Candy Bars
• Coconut Almond Fudge
• Coconut Butter Buttons (sub maple syrup)
• Raspberry Macaroons
• Strawberry Creme Truffles(sub maple syrup)
• Blueberry Vanilla Coconut Butter
• Coconut Berry Fudge Cups(sub maple syrup)
• Coconut Butter Bark

Coconut Oil Recipes

• Low Carb Boston Cream Cupcakes
• Low Carb Paleo Coconut Granola
• Low Carb Coconut Lime Bars
• Homemade Coconut Butter
• Peanut Butter Coconut Oil Snack
• Lemon Coconut Oil Snack
• Coconut Buttermints
• Strawberry Cheesecake Fat Bombs
• How to Make Bullet Proof Coffee

Recipes using two or more forms of Coconut

• Low Carb Coconut Chickern Curry and Naan Bread
• Keto Coconut Fat Bombs
• Easy Lemon Fat Bombs
• Coconut Chocolate Bars
• Paleo Low Carb Blackberry Tarts
• Nut Free Dairy Free Sunbutter Ice Cream

• Better than Mounds Chocolate Coconut Cups
• White Chocolate Coconut Fudge
• Coconut Cream Filled Cupcakes
• Matcha and Coconut Fat Bombs
• No Bake Coconut Cashew Bars
• No Bake Lemon Coconut Cheesecake Truffles

And there you have it! An incredible list of coconut recipes at your finger tips!

The post 50 Sugar-Free Low Carb Recipes using Coconut Milk, Coconut Butter or Coconut Oil appeared first on Sugar-Free Mom.

When it comes to frozen treats in the summer I’m all about making enough of them to stock my freezer to satisfy my kids. Whenever they go outside on a sweltering hot day they come inside and want something icy cold.  I’d rather makes sure what I’m giving my kids isn’t full of sugar so I can feel good about allowing them a frozen treat a few times a week.

But instead of me making these special cherry frozen delights I decided my daughter should get involved.

Since I’m partnering with Silk this year, the theme is all about getting my kids more independent in the kitchen. I have a 15 year old son who would rather me cook for him at every meal. I have a 12 year old daughter who loves to be in the kitchen but doesn’t like to listen to me much. I have a 9 year old son who loves his momma and will do anything I ask. Next month will be all about my littlest guy!

But for now I’m dealing with a tween who thinks she she 20. Enough said.

Since my daughter loves cherries I made her work for this recipe. I did purchase a cherry pitter from Whole Foods to make it a bit easier for her.

Needless to say she still needs some work in the pitting department. I double checked the cherries she finished and about a dozen still had the pits left in them even though they had a hole right through them.

Last month my son made some easy make ahead Pepperoni Pizza Muffins  perfect for busy school day morning ahead. Easy to freeze and thaw the night before we want them and easy enough that HE can make for the family.

You can choose to make these popsicles one of two ways. I’m more of a fan of having some texture in the popsicles which is why I chose to use the food processor to simply pulse the cherries and keep some chunks.

The first time we made these my daughter wanted a layered effect. She placed the cherries in my blender and made a cherry puree and layered the coconut cheesecake mixture between the cherry layers. This requires some time because the first layer needs to freeze a bit before placing the coconut layer or it will bleed and won’t look as pretty. Of course my daughter likes her version better than mine. That is a 12 year old though right? Loving to disagree with mom on anything and everything.

But personally my way is simpler as you just stir together the two and pour and freeze, boom and done! May not be as pretty as hers but this is not a competition right……right? The whole point was to get my daughter involved in the kitchen and her creativity has shown through so I won’t complain. 🙂

For more #inspired stories and using Silk products, sign up for the Silk Newsletter! Check them out on Facebook, Twitter, Instagram and Pinterest as well!

Print

Low Carb Cherry Coconut Cheesecake Popsicles

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 63kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 1 pound fresh cherries pitted, de-stemmed or frozen (thawed of frozen)
• 2 tablespoons lemon juice
• 1 cup Silk Coconut Milk no sugar added
• 4 ounces cream cheese softened (For dairy free use Daiya cream cheese)
• 1/2 -1 teaspoon coconut liquid steviaor your favorite sugar free sweetener that equals 1/2 -1 cup sugar

Instructions

• Place the cherries and lemon juice into a food processor to pulse to desired texture or use a blender to puree.
• In a blender combine the coconut milk, cream cheese, 1/2 teaspoon of coconut stevia and blend on high until smooth and incorporated.
• Taste and adjust sweetener if needed.
• In a large bowl stir together cherry mixture with coconut mixture and pour into molds or layer cherry and coconut mixture if desired. (If layering add cherry mixture to molds first, freeze for 30 minutes before adding coconut layer then add popsicle stick and freeze coconut mixture for 30 minutes before adding final cherry layer.)
• Freeze for 2-3 hours or until hardened.
• Remove by running warm water over mold.

Notes

Net Carbs: 5.4g

Nutrition

Serving: 1g | Calories: 63kcal | Carbohydrates: 6.4g | Protein: 1.1g | Fat: 4.2g | Saturated Fat: 2.5g | Cholesterol: 14mg | Sodium: 54mg | Fiber: 0.6g | Sugar: 4.8g

This conversation is sponsored by Silk. The opinions and text are all mine.

The post Low Carb Cherry Coconut Cheesecake Popsicles appeared first on Sugar-Free Mom.

Sometimes you feel like a nut, sometimes you don’t. Have you ever heard that song from the commercial for Almond joy and Mounds candy bars? For some odd reason that songs been in my head for a long time and I have no idea why as I never eat those candy bars anymore. Since last summer when I made my Crustless Coconut Custard pie I knew I wanted to create a chocolate version of it. I was mentioning it to my friend Laurie and said I had no idea what to call it. She exclaimed, It’s a Mounds Pie!! So I guess since then that song has been ringing through my head. Thanks Laurie!

When I was asked to create a new recipe for Silk with their Coconut milk, I knew the pie idea HAD to be made! Even if you’re not really a fan of coconut I can guarantee you will enjoy this pie. It’s perfect for the summer as it’s not too heavy in texture.

Not only was I asked to create a new recipe using Silk Coconut Milk, but I was also invited to have a “Secret Ingredient” party with family or friends to see if they could guess the star of the show in all my recipes shared.

I went crazy with excitement thinking of the the dessert recipes I already have using coconut milk that would compliment this new pie recipe quite perfectly!

This was the spread when I had my family over to guess the secret ingredient of all these desserts.

From left to right clockwise is another one of my newer recipes that compliments this secret ingredient so nicely, No Bake Lemon Coconut Truffles. Then so everyone could try a little, I doubled the recipe for my Dairy & Sugar Free Chocolate Milkshakes. The new pie recipe is below and to the right is my Crock Pot Dairy & Sugar Free Fudge.

All the recipes except the lemon truffles are dairy free.

My brother and sister in law trying the milkshakes!

They guessed the secret ingredient as soon as they all tried the pie!!

Piece of fudge anyone? It’s dairy & sugar free!

Right now Silk is offering some fabulous coupons for you to try their coconut milk if you never have before and maybe I’ve even encouraged you to try some new recipes of mine you’ve been wanting to try as well. Just head to https://www.silk.com/coconutmilk for the coupons.

If you’re on Pinterest you will love their Pinterest board devoted https://www.pinterest.com/lovemysilk/coconut-recipes/ to all Silk products with drool worthy pictures of incredible recipes!

Brenda’s Recipe Notes:

• You could substitute the coconut stevia for chocolate stevia or clear liquid.
• You could also substitute the coconut flour for almond flour or any other flour of choice.
• If you don’t have liquid stevia you can use packets or pure extract.
• The nutrition info is without chocolate shavings on top.
• The higher fat content is due to the coconut cream topping which you could replace or eliminate to reduce fat.
• The grams of sugar is coming from natural sugar in the coconut milk. There is no added sugars within this recipe.
• This is low in carbs and safe for a diabetic.

Sugar-Free & Dairy Free Chocolate Coconut Mounds Pie
Author: Brenda Bennett | Sugar-Free Mom
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 8
Ingredients
• 2 cups unsweetened coconut milk
• 4 eggs
• 1 teaspoon vanilla extract
• 1-1/2 teaspoon [url href=”https://www.iherb.com/p/44829?rcode=yaj035″ target=”_blank”]coconut stevia[/url]
• 2 cups unsweetened shredded coconut
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut flour
• 1/2 teaspoon salt
• Coconut Cream Topping
• 1 can (15 ounce) coconut milk (opened, overnight in fridge)
• Optional: 2 ounces Lily’s sugar-free coconut chocolate bar
Instructions
1. In a stand mixer with a whisk attachment blend the first 4 ingredients together.
2. Change to the paddle attachment and add the rest of the ingredients on low speed.
3. Pour mixture into a pie plate and bake for 40 minutes.
4. Allow to cool before adding coconut cream topping.
5. Keep refrigerated.
Serving size: 1 Calories: 242 Fat: 21.5g Saturated fat: 17.6g Carbohydrates: 12g Sugar: 3.2g Sodium: 97mg Fiber: 4.3g Protein: 5.6g Cholesterol: 60mg
Notes
Weight Watchers PointsPlus:7*
3.2.2499

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post Sugar-Free & Dairy Free Chocolate Coconut Mounds Pie appeared first on Sugar-Free Mom.

Some of you have been waiting and waiting for me to adapt and remake my chocolate almond chia pudding as it needed a 3-4 hours or overnight fridge time in order to be eaten. Once I made the Vanilla Chia Pudding I knew I had to remake this one!

Who wants to wait 3 hours for a healthy treat? NOT I!  This one is just as delish, if not even better, than the vanilla one as it’s CHOCOLATE!!!

Topped with whipped cream or canned coconut milk (the cream only part on top) and some cacao nibs, BOOM! Delicious, healthy, full of fiber and FAST!

The chia softens, gels up and fills you up too so you’ll be one satisfied happy person after enjoying this snack!

 Notes on Recipe:

• If you don’t have chocolate stevia you can use plain or vanilla flavored or even powdered, try 2 packets.

Print

Sugar-Free Chocolate Chia Pudding {Dairy & Gluten Free}

Course Dessert

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 215kcal

Author Brenda Bennett

Ingredients

• 1 cup unsweetened almond milk
• 2 tablespoons unsweetened cocoa powder
• 1/3 cup chia seeds
• 1 teaspoon vanilla extract
• 1/4 teaspoon chocolate liquid stevia

Instructions

• Whisk cocoa powder into almond milk.
• Stir in the rest of the ingredients.
• Pour mixture into two servings glasses.
• Chill in the refrigerator for 10-15 minutes until set.
• Top with coconut milk or whipped cream coconut milk and cacoa nibs if desired.

Notes

Weight Watchers Points+: 5*

Nutrition

Serving: 3g | Calories: 215kcal | Carbohydrates: 20g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 8mg | Fiber: 16g

The post Sugar-Free Low Carb Chocolate Chia Pudding {Dairy & Gluten Free} appeared first on Sugar-Free Mom.

Do you love one pot meals?

This is by far one of my favorites!

It is kind of a one pot meal in that the sauce and chicken get cooked in one pot, but you do need to have your brown rice all ready cooked before throwing it all together.

So OK…….. it’s a Semi- One pot meal 🙂

Even if you’re not much of a coconut fan, I think you will love it still! The curry flavor outweighs the coconut so there is only a hint of coconut flavor in the whole dish.

Here’s the verdict with the family:

HUBBY- He would have preferred another veggie thrown in, didn’t care for the broccoli, but LOVED the sauce and said the chicken was moist and outstanding!

KIDS– Happily ate the dish and do love broccoli, but thought it was a bit too spicy.

MY OPINION– I loved it of course, everything about it! I will make it again but make two separate dishes. One with broccoli and less spice for the kiddies and one with a different veggie and SPICIER for the hubby and I.

Recipe adapted from Epicurious.

* Additional Note: I used frozen broccoli since it is quick and easy to simply throw it in the pot and it heats up quickly. If using fresh you will want to steam or blanch it before adding it to the pot.

Need some dessert ideas?

•  Dairy Free Pudding
• Dark Chocolate Naturally Sweetened Truffles
• Chocolate Cereal Crunchies
• Sugar-Free Chocolate Brownies

A delicious all in one meal!

The post Coconut Curry Chicken with Broccoli and Brown Rice appeared first on Sugar-Free Mom.