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High Protein Low Carb Peanut Butter Protein Fudge - Creamy, Satisfying, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Natural peanut butter (unsweetened and no-stir if possible; creamy works best)
  • Vanilla or peanut butter flavored whey or plant protein powder (choose a brand you like)
  • Coconut oil or grass-fed butter (for richness and set)
  • Unsweetened almond milk (or another low-carb milk like cashew milk)
  • Powdered or granulated zero-calorie sweetener (erythritol, allulose, or a stevia/monk fruit blend)
  • Vanilla extract
  • Sea salt
  • Optional add-ins: chopped peanuts, sugar-free chocolate chips, cinnamon, cocoa powder, or a swirl of sugar-free jam
  • Optional topping: flaky sea salt

Method
 

  1. Line your pan: Line a small loaf pan or 8x4-inch dish with parchment, leaving overhang for easy lifting later.
  2. Gently melt the fat: In a microwave-safe bowl, melt 1/3 cup coconut oil (or butter) in 15–20 second bursts until just liquid. Don’t overheat.
  3. Add the peanut butter: Stir in 1 cup natural peanut butter until smooth and glossy.
  4. Flavor and sweeten: Mix in 1–2 teaspoons vanilla extract, a pinch of sea salt, and 3–5 tablespoons powdered sweetener. Start lower; you can always add more after tasting.
  5. Boost with protein: Whisk in 1/2 to 3/4 cup protein powder, a little at a time. The mixture will thicken.
  6. Adjust consistency: Add 1–3 tablespoons unsweetened almond milk to reach a thick, spreadable batter. It should be scoopable, not runny.
  7. Taste and tweak: Adjust sweetness and salt. If it’s too thick, add another splash of milk; too loose, add a spoon of protein powder.
  8. Optional mix-ins: Fold in 2–3 tablespoons chopped peanuts or sugar-free chocolate chips for texture.
  9. Spread and smooth: Transfer to the lined pan and smooth the top with a spatula. Sprinkle flaky sea salt if using.
  10. Chill to set: Refrigerate for 2–3 hours or freeze for 45–60 minutes, until firm enough to slice.
  11. Slice and serve: Lift out using the parchment and cut into 12–16 small squares. Keep portions modest—this is rich and satisfying.