Go Back
–+ servings
six pieces of double layer fudge with cacao nibs on top
Print Recipe
5 from 2 votes

The BEST Protein Fudge

An upgrade to keto fat bombs that the entire family will love! The combination of delicious flavors truly makes this the best protein fudge.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 18 pieces
Calories: 79kcal
Author: Andréa Marchese

Equipment

Ingredients

Ingredients for both layers:

  • ¼ cup coconut butter melted, 64g (NOT coconut oil)
  • ½ cup hazelnut butter 112g

Added for the base layer:

Added for the top layer:

Instructions

  • Line a loaf (or similarly sized) pan with parchment paper.
  • Mix coconut and hazelnut butters until combined. Set aside.
  • Mix the base layer ingredients in one bowl, the top layer in another. Mix each one well.
  • Mix half the coconut-hazelnut butter mix into the base layer, and the other half into the top layer.
  • Mix each well.
  • Pour the base layer into the parchment-lined pan. Spread evenly.
  • Spoon the top layer over the base. Spread evenly.
  • Let freeze several hours, until the fudge peels cleanly from the parchment.
  • Cut into 18 pieces, garnish with cacao nibs (optional, not included in the macros), and enjoy!
  • Store in the freezer.

Notes

Any nut butter can replace the coconut butter or hazelnut butter in this recipe. It's really just a matter of the flavors going well with each other and going well with the vanilla protein powder and chocolate protein powder.
Using plant based protein powder instead of the whey would result in a different, less smooth mouthfeel. If you do try plant protein powder, I'd go with something like this Orgain powder as it is rather smooth for a vegan protein powder.
Using a whey/casein blend like Quest protein should work well, but you will likely need more water in each mixture.
Lots of ways to make this recipe your own!

Nutrition

Serving: 1piece | Calories: 79kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Fiber: 1.5g | Sugar: 1g