Lovely fudge with toasted walnuts which are then chopped.  The texture of this fudge is super straight out of the refrigerator.  It is very smooth fudge only interrupted by the nuts. It tastes like a fancy confection.  If you do decide to replace some of the chocolate chips with the alternatives suggested, remember to sweeten the chocolate to taste.  Also, if you use cocoa butter, for instance, to replace some of the chocolate chips (no more than 4 oz or 2/3 cup), the mixture will be too oily, so add 1/4 cup whey protein powder and the mixture will come together nicely (still blot the top with a paper towel).  I have made this chocolate with 1 cup chocolate chips, 1 cup unsweetened carob chips and 4 oz cocoa butter; then I needed the whey protein powder (I used vanilla flavored brand from Walmart).

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1  There is another article and video here: Part 2.

3/4 cup walnuts (175 mL)
22/3 cups sugar-free chocolate chips, OR this one, OR (500 mL)
  replace 2/cup sugar-free chocolate chips with (150 mL)
  4 oz unsweetened Baker’s chocolate And you can replace (125 g)
  some of the chocolate chips with cocoa butter 
  (1 cup choc chips = 6 oz)
1/4 cup heavy cream (60 mL)
4 oz cream cheese, softened (125 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
  (add a little to taste if using all chocolate chips)
1/4 cup powdered sweetener, OR (60 mL)
1/2 tsp pure vanilla extract (2 mL)

Line an 8-inch square glass dish with foil that overhangs all four sides.

On baking sheet, toast walnuts in 350°F (180°C) oven 5 to 7 minutes.  Chop walnuts (you can use kitchen scissors too).  Set aside.

In double boiler or in nonstick saucepan, melt chocolate with heavy cream. .   Stir in liquid sweetener, and powdered sweetener, OR coffee sweetener, if using.

Meanwhile with whip attachment for a mixer in mixing bowl, whip cream cheese on high speed until fluffy.  Add melted chocolate and beat about 7 minutes on high speed.  Stir in chopped walnuts.  Pour into prepared dish.  Mop up surface of fudge with paper towels to remove excess grease. Refrigerate at least 2 hours.  Lift out and peel away the foil.  Cut into little squares.  Cut 8 strips and cut each of those strips into 8.

Yield:  64 squares
1 square
47.6 calories
0.9 g protein
3.5 g fat
0.3 g fiber
0.5 g net carbs

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