Silky Truffle Fudge (Keto)

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I’m back! My work has been crazy busy for the last couple years (yes, YEARS) and I haven’t had much time to experiment while taking notes. We’ve been getting housework done, updating Isak’s acting materials, and having some family time during the quarantine. My job is in sports and entertainment, so I have pretty much nothing to do until this is well beyond back to normal. Instead of gaining the Covid 15, I’ve locked down on my adherence to keto and started coming up with more recipes lately. I’m hoping to post at least a few of them in the upcoming weeks.

I was really craving fudge this weekend, but we’re running low on keto baking ingredients, the stores around here are crazy at all hours, and delivery slots are a week out…so I dug through our cabinets to see what I could put together. This turned out to be the best fudge I’ve ever made (just ask JR, who was flabbergasted that it was keto). I only had a little of the confectioners Swerve left, which I thought was going to be a deal-breaker; however, I found a bag of vanilla egg white protein that has about the same consistency…so I thought, “What the hell,” and threw it in there.

This stuff has great flavor, melts in your mouth, and is SUPER satisfying. It could be a fat bomb on its own, with each piece weighing in at 1.9 g protein, 7.9 g fat, and 0.8 net carbs. Eating one small piece was a whole snack on its own, but adding a few raspberries with it was a delicious addition.

I’m trying to think of more things to make and I have a few more experiments left. What kind of food are you craving? Give me some ideas to play around with!

Happy Quarantine-ing 🙂

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Silky Truffle Fudge (Keto)

1/2 C salted butter

4 oz unsweetened baking chocolate

3 Tbsp dark cocoa powder

1 tsp vanilla

8 oz package cream cheese – soft

1/4 C vanilla egg white protein

3/4 C confectioners erythritol

Nuts to top, if wanted

  1. In a microwave-safe bowl, heat baking chocolate and butter for 2-3 minutes, 45 seconds at a time. Snap the chocolate into squares and cut the butter into Tbsp slices to make the heating more even. Stir between heating times to prevent burning. Set aside.
  2. In a large bowl, use an electric mixer to cream the cream cheese, erythritol, egg white protein, and vanilla until well-combined and fluffy. Mix in cocoa powder until it’s combined throughout.
  3. Slowly pour in melted chocolate mixture while using the electric mixer to combine. Use a spatula to scrape down the sides a few times throughout.
  4. Pour mixture into a wax paper-lined 8×8 pan. Smooth out the top and sprinkle with nuts (if desired). Chill in the freezer for 30-60 minutes followed by storage in the refrigerator.
  5. This makes 25 squares when cut with five rows on each direction.

Nutrition (per serving)

Total Fat: 7.9 g (4.6 g saturated)

Cholesterol: 15.1 mg

Sodium: 30.7 mg

Total Carbs: 1.9 g

Fiber: 1.1 g

Sugars: 0.1 g

Net Carbs: 0.8 g

Protein: 1.9 g

Calories: 84

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