Sugar-free Low-carb Fudge

Melt the unsweetened chocolate in a heatproof bowl over simmering water or in short microwave bursts, stirring frequently until smooth. Remove from heat and allow to cool to room temperature.

In a separate mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Ensure no lumps remain in the mixture.

Stir the cooled melted chocolate into the cream cheese until fully incorporated. The mixture should be dark and uniform throughout.

Mix in the Splenda sugar substitute and vanilla extract, stirring until the sweetener is completely dissolved and the mixture is well combined.

Fold in the chopped pecans or walnuts, if using, until evenly distributed throughout the fudge mixture.

Transfer the fudge mixture to a parchment paper-lined 8x8-inch baking pan, spreading it into an even layer. Smooth the surface with a spatula or the back of a spoon.

Refrigerate the fudge for at least 2 hours, or until it is firm enough to cut into squares.

Cut the fudge into 16 pieces using a sharp knife, wiping the knife between cuts for clean edges. Store leftovers in an airtight container in the refrigerator for up to one week.