Ingredients Jump to Instructions ↓

  1. 2 oz 56g Unsweetened chocolate

  2. 4 tablespoons 60ml Splenda

  3. 4 tablespoons 60ml Butter - room temperature

  4. 4 tablespoons 60ml Whipping cream - room temperature

  5. 2 teaspoons 10ml Vanilla extract

  6. 1 oz 28g Crushed macadamia nuts -

Instructions Jump to Ingredients ↑

  1. The success of this recipe depends upon the melted chocolate and butter being at the same temperature. If not, the chocolate and butter will separate.

  2. Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the nuts if using.

  3. Spread evenly into a small, parchment lined loaf pan -- I use one that was 4 by 7 inches. Chill until firm. Cut into pieces and store in the freezer.

  4. This recipe yields as many pieces as you cut it into!

  5. Total Carbohydrates with nuts: 33.85 grams Total Carbohydrates minus Fiber with nuts: 29.93 grams Total Carbohydrates without nuts: 22.21 grams Total Carbohydrates minus Fiber without nuts: 20.73 grams


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