I need something yummy now!!! I say that a lot after a stressful meeting or long day. What I really need is a bit of protein and a long walk to clear my head. This Keto Vanilla Protein Fudge packs a punch of healthy fats and sweet, savory goodness, so whether you’re using it as a mid-day pick-me-up or an after-dinner sweet, you won’t need much to feel the wham. I’ve even been known to take one with me to the gym for a mid-workout punch as well!
As with all my recipes I encourage you to play around with the added ingredients and add what you like. Top these off with some cashews or toasted coconut.
Even a quick dip in some dark chocolate offers a sweet treat. These can last in the freezer for several months and defrost quickly if you cut them ahead of time into little squares.
I made several different versions of this recipe- one with almond butter and the other with cashew butter. Almond butter offers a more rich flavor with a bit of added texture, while the cashew butter gave it that creamy fudge like consistency. Give them both and try and let us know your preference.
VANILLA PROTEIN FUDGE
- 8 ounces Cream Cheese at room temperature
- 1/2 cup butter at room temperature
- 1/2 cup almond butter smooth
- 2 scoops whey protein powder
- 2 1/2 tablespoons erythritol
- 1 teaspoon vanilla extract
- Use a small saucepan to melt the cream cheese, butter, and almond butter together on low heat, stirring frequently. (If you prefer to use a microwave, combine them in a microwave-safe bowl, then heat for 20 seconds, adding an additional 10 seconds if needed.)
- Once those ingredients are melted, scrape the mixture into a bowl, adding the protein powder, erythritol, and vanilla extract. With a hand blender or immersion blender, blend until smooth; this usually takes 30 seconds or slightly longer. It's very important that you don't skip this step, though, as it's key to developing the right consistency: Smooth, fudge-like, slightly sticky.
- Scrape the now smooth mixture into a six-inch square baking dish lined with parchment paper, then place in the refrigerator for two hours or longer so the fudge can harden appropriately. (Freezing sometimes causes it to harden too quickly, and can upset the texture.)
- With a sharp knife, cut into 36 squares, keeping refrigerated in an airtight container until ready to serve.
- Small saucepan or microwave-safe bowl
- Medium- or large-sized bowl
- Hand mixer or immersion blender
- 6” square baking dish
- Parchment paper
- Sharp knife