Comments on: Low Carb Chocolate Fudge Made with Cheese

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 28 May 2020 12:43:51 +0000

In reply to Alice. Thanks for catching that. The video for the other cream cheese keto fudge was in the recipe card and has been fixed.

By: Alice

Alice — Thu, 28 May 2020 09:36:36 +0000

HI! Thanks for the recipe. I noticed that in the video you added almond butter, but it was nowhere being mentioned in the written recipe. Would you mind clarify it? thanks!

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 21 Jan 2020 01:38:12 +0000

In reply to Jess. Separation is usually a temperature issue. Maybe the mixture was too hot when it was added?

By: Jess

Jess — Mon, 20 Jan 2020 20:01:48 +0000

As soon as I added the unsweetened cocoa, it separated. 🙁 Taste, if I could get it to pull together is awesome.

By: Lisa

Lisa — Thu, 05 Apr 2018 12:20:29 +0000

In reply to Gay Harlander. I have found that results aren't as quick when getting back to low carb after being off for a while. And, unfortunately for me, age seems to be a factor too.

By: Gay Harlander

Gay Harlander — Thu, 05 Apr 2018 01:45:07 +0000

Thanks for the recipe. It looks yummy. I did well on Atkins many years ago but decided to give Keto a try. Following very exactly but just not working. Back to Atkins this morning and very motivated. My granddaughter is getting married April 28. I'm 75 but feel (and look *lol)a whole lot younger. Wish me luck. Looking forward to fudge in rwo weeks after induction.

By: Lisa

Lisa — Mon, 08 Jan 2018 21:16:42 +0000

In reply to Linda. I haven't tried it. Not sure if the cheese would freeze well.

By: Linda

Linda — Sun, 07 Jan 2018 16:52:31 +0000

Can you freeze this?

By: Lisa

Lisa — Sun, 22 Oct 2017 23:48:38 +0000

In reply to Julie Bowmer. That's worth a try!

By: Julie Bowmer

Julie Bowmer — Sun, 22 Oct 2017 17:03:53 +0000

To make more firm, I would eliminate the heavy cream.....or at least cut back to 1/2 c. And use cream cheese, the butter should make it firm up in the frigde. Sounds yummy, gonna have to try this.

By: Lisa

Lisa — Mon, 24 Jul 2017 10:19:44 +0000

In reply to spaceranger. American cheese may not be 100% cheese due to the additives and processing. But the kind sold in the deli case has the least additives and is made with a lot more real cheese than something like Kraft singles.

By: spaceranger

spaceranger — Mon, 24 Jul 2017 01:56:06 +0000

I have a batch of this in the refrigerator right now. It tastes divine warm. I mostly followed the recipe--I just went a little light on the erthritol and I went a little heavy on the stevia (and for stevia I use stevia glycerite). I also didn't have chocolate extract so I used a little butterscotch extract. It was interesting to me to read the comments of people saying NO WAY to American cheese. I personally won't use artificial sweeteners (stevia and erythritol are not artificial), and I typically don't eat American cheese, but I'm willing to try it in fudge. I think splenda is way more scary than American cheese. I'll update my review once it's cooled! Thanks for posting this! I'm super intrigued to find out what American cheese does to the texture of low carb fudge! The texture of the fudge in the pictures is what sold me on trying this!