Someone posted on the Keto Plus FB group the other a link to a fudge recipe, another member noted that they had tried it and it was a waste of ingredients and came out horrible. I looked it over and sheeeeeeesh, that was a lot of work for fudge!! I thought I could do better.
I thought right 🙂
Ok, so that might be a little immodest but seriously, it’s chocolate. I love chocolate. I do a lot with chocolate. Maybe more than kabocha. Ok, that might be pushing it, lol. I didn’t add nuts or anything to this, I like my fudge straight up :). If you like it different, then by all means add some walnuts, peanuts, cranberries, whatever strikes your fancy and fits your macros :).
And you know what happens this time of year? Bake sales, cookie swaps, and desserts as gifts. Well, there’s no reason you cannot take part in this and this fudge recipe would look great on a platter with almond joy knockoffs, brownies, and pumpkin whoopie pies, keto sugar cookies, and maple cream cookies :).
Being a Sunday and we are doing a lazy movie day, this is a short post, sorry. One the plus side, so is the prep for this recipe 🙂
LET’S MAKE FUDGE!! (makes 12 1x1x1.5 pieces with my baking dish)
I recommend a silicon baking dish for this if you have one. I used a bread loaf pan which was just the right size. Alternatively, use a regular pan but first grease with a little butter.
- 2 sticks butter, unsalted
- 1/4 cup cocoa powder
- 1 cup of sweetener or equivalent (in other words, if using erythritol, use 1 1/3 cups)
- 1/4 cup heavy cream
- 2 tbsp flavored whey protein (I used vanilla, chocolate would make it more chocolatey)
- 1 tsp vanilla extract
In a double boiler or in my case, a glass bowl over a pot of simmering water, melt the butter.
Whisk in your sweetener and continue to whisk until completely dissolved.
Whisk in cocoa, again until completely dissolved.
Whisk in cream. Continue whisking as the cream initially will try to separate with the butter. Continue until really smooth.
Sprinkle whey protein while whisking vigorously, this is key as the protein shouldn’t clump up. This will immediately thicken the mixture. Whisk for 5-6 minutes, then turn off heat and whisk 3 more minutes. It should be good and thick now. If not, return to heat and continue whisking until consistency of pudding. Pour into pan.
Set in fridge for 2-3 hours until set. Remove and cut into squares 🙂 (mine are still a little soft in the pics, I took them out early so I could snap the pics before I ran out of ambition).
Nutritional information per 1″ piece: Calories each 206, Fat:20g, Protein: 4, Carbs: 2, Fiber: 1, Net carbs: 1