Ketogenic Penuche Italian Fudge For Diet

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Penuche (Italian Fudge)

Prep Time: 10 minutes, plus time to chill overnight

cook time: 4 minutes

yield: 24 servings

1 cup unsalted butter

½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

1 teaspoon maple extract or a few drops of maple oil

1 package mascarpone or cream cheese

1 teaspoon ginger powder

1 cup chopped raw pecans or walnuts for garnish (optional)

24 raw pecan or walnut halves

In a small saucepan, melt the butter over medium-high heat until brown flecks appear. Add the sweetener and stir to combine.

Add the extract and mascarpone cheese and stir until the cheese is melted. Pour the mixture into a blender and add the ginger, if using. Blend until smooth.

Stir in the nuts, if using.

Place a piece of parchment paper in an 8-inch square baking pan. Pour the fudge mixture into the lined pan. Refrigerate overnight; the fudge will thicken a lot. Remove it from the pan, peel away the parchment, and cut the fudge into 24 pieces. Garnish the top of each piece with a pecan or walnut half, if desired.

Store extras in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Allow to thaw before serving.



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