Sugar Free Thin Mint Fudge is a yummy version of the popular Sugar-Free Walnut Fudge.
I’d wanted to develop a tweak on it so asked my friend, Tammy, who has guest posted on this blog frequently, what she thought. She sent me this version and I’m so thankful to share the resulting Sugar-Free Thin Mint Fudge with you now.
This very tasty fudge is made with sugar-free chocolate chips for a quick to fix, no-fail holiday fudge recipe. This is not the first time I’ve reached for these type chips when the chocolate sweet tooth called.
Below you’ll find a few more links of other THM-S, low carb, keto dishes created or converted using these fantastic sugar-free chips.
Before Sugar Free Thin Mint Fudge there were the yummy Lily’s Chocolate Covered Cheesecake Bites a couple of Valentines ago.
Then I used that same shell for two other recipes Texas Toffee Bars and Chocolate Covered Strawberry Truffle Pizza. More recently Tammy came up with the Sugar Free Chocolate Chip Skillet Cake and then there’s the Chocolate Chip Espresso Mug Cake that has always been a favorite of mine.
Due to the popularity of these dishes, I went ahead and included a complete collection of them in one post and titled it Sugar-Free Chocolate Chip Recipes.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
For chocolate goodies, I almost exclusively recommend this sweetener. This and just a pinch of mineral salt will be all you need to take care of any bitterness.
- Line an 8x8 glass square pan with plastic wrap or spray an 8x8 silicon pan with oil.
- 1 cup sugar-free chocolate chips
- 5 tablespoons heavy whipping cream
- 4 tablespoons unsweetened almond milk
- 1/4 cup Gentle Sweet or 1/2 cup confectioners swerve or powdered xylitol
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure peppermint extract
- Melt the chocolate chips, cream, and milk in the microwave for 1 minute.
- Remove and whisk it until it comes together and starts looking like melted fudge.
- Add powdered sweetener and extracts.
- Pour into the pan and let it sit for several hours; all day or all night works well.
- It will slip out of the oiled silicon pan or plastic lined glass pan easily. Cut into 16 small pieces and 2 pieces will make a nice chocolatey dessert.
Other size pans may be used but this size will result in the thin minty pieces as shown.