I got this low carb chocolate cheese fudge recipe from an old low carb magazine. The original recipe called for Splenda and Sweet ‘n Low. I am trying to stay away from artificial sweeteners so I modified the recipe to use erythritol and stevia. Splenda will also result in an odd taste when used to sweeten chocolate.
I thought this fudge came out too soft. However, I think this could be worked into a really good hot fudge sauce because the warm mixture was really tasty and reminded me of a thick chocolate ice cream topping. I will keep looking for a good sugar free fudge recipe that is firmer than this one. This fudge tastes great, but it tends to melt in your hand when eating. Perhaps adding a bit of natural protein powder or whole milk powder would firm things up.