Low-Carb Fudge-Glazed Chocolate Slices (1.5 g net carbs)

Fudge!!!! A staple among my goodies during the holidays! This year, I am trying to distribute low-carb alternatives to the usually diabetes-inducing goodies that I usually give all my friends. This is a healthy, lchf alternative to the sugar-loaded fudge you will encounter at holiday parties. This is also my first recipe with cocoa butter, the stuff from which "white chocolate" is made. White chocolate recipes will follow soon :)

Ingredients for the base:
6 oz unsweetened baking chocolate
1/4 cup unsalted butter
2.5 oz cocoa butter
1 cup erythritol
1/2 tsp xanthan gum
1/2 cup heavy whipping cream
1/2 cup powdered erythritol
1/4 cup oat fiber
1 cup pecans, chopped

Directions for the base:
Preheat the oven to 325° F. Put the chocolate, butter, and cocoa butter in a saucepan over low heat. Once melted, add the erythritol and xanthan gum. Once the erythritol has been dissolved, add the whipping cream and powdered erythritol. Once blended, add the oat fiber. Remove from heat and fold in the pecans. Pour into a foil-lined baking pan and bake for 35-40 minutes. In the meantime, make the glaze.

Ingredients for glaze: 
3 oz unsweetened baking chocolate
2 tbsp erythritol 
2 tbsp butter
1 tbsp low-carb maple syrup (I used Walden Farms, but here is an alternative recipe)
1 tsp vanilla
1.5 tsp instant coffee
1/2 tsp xanthan gum
1/2 cup heavy whipping cream
1 cup pecans (to top)

Directions:
In a saucepan over low heat, melt the baking chocolate and butter. Add the erythritol and xanthan gum and stir until dissolved. Add the syrup, vanilla, and instant coffee. In a separate bowl, whip the cream until stiff. Pour the rest of the glaze mixture into the cream and beat for 2 minutes. 

Once the base has baked, pour on the glaze (while the base is still warm!) and sprinkle pecans on top. For best results, immediately refrigerate for 30-40 minutes. Enjoy!

This recipe makes approximately 28 servings with the following nutritional information:
193 calories
18.6 g fat
4.7 g carbs
3.2 g fiber
1.5 g net carbs
​2 g protein