A delicious sweet treat that’s perfect for anyone looking for a low carb snack. You can also add some maca powder to support adrenal health. When selecting a protein powder choose one that is low carb and does not contain added sweeteners or artificial flavours. I like Biotics Research chocolate whey protein powder or for a vegan alternative try Vega.

Ketogenic Chocolate Fudge

Overview

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Time – Information to follow soon.

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What’s good about it?

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INSTRUCTIONS

  1. Melt the coconut oil in a pan and add the nut butter and tahini and beat well. Beat in the almonds and protein powder. Add the vanilla and erythritol. If the mixture is too wet add a little more almonds or protein powder.
  2. Spoon into a 20cm square pan lined with cling or greaseproof paper. Place in the fridge for 2 hours or freeze until firm.
  3. Cut into 16 pieces.

Per serving 168kcal, protein 7.4g, carbs 2.1g, sugars 1g, Fat 14.3g

Did you Know?

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INGREDIENTS

Makes 16 squares
75g coconut oil
130g nut butter – almond or cashew nut butter
65g tahini
120g ground almonds
1tbsp cacao powder
100g whey protein isolate or vegan chocolate protein powder (look for a brand with lower than 6g carb per 100g)
1 vanilla bean or use unsweetened vanilla extract
50g erythritol