Low Carb Chocolate Fudge
OK, so…you know how this blog is mainly dedicated to cheap recipes and meal plans? This isn’t a super cheap recipe for low carb chocolate fudge. My family of 7 doesn’t splurge very often on expensive groceries and meals, so this is definitely a special treat.
It’s my daughter’s birthday, and on special occasions I try to fulfill hopes, dreams, and wishes, although I fail regularly. I have a kid who literally asks for a pony for every single birthday. And she stares blankly at me when I ask her why her birthday wish is so unoriginal. Anyway, we used to make this awesome, simple, three ingredient fudge. And we all loved it. So I decided to make an awesome, simple, FOUR ingredient low carb chocolate fudge. And I love it. And the birthday kid loves it…even though it’s not a pony.
Rich chocolate fudge in the Trim Healthy Mama book is an all-time favorite around here, and I make a batch at least once a month. But I was craving something quick and not peanut buttery (Is that a word? Is chocolatey a word? I don’t know). This is a THM Heavy S, and what’s great about it is that it has protein added, so it’s a complete snack or dessert – no need to add an extra protein source.
So here’s the deal – I have two versions of this fudge, depending on what protein powder you happen to have at home. The first recipe for Double Chocolate Fudge calls for Jay Robb’s Chocolate Protein Powder and low-carb chocolate chips. But if you don’t have them, you could make a different, less chocolatey version (Single Chocolate Fudge?) with plain or vanilla protein powder and an extract of your choice to flavor (I’ve tried orange, mint, and vanilla extracts and they were all great. But not at the same time, just choose one). I hope you love this! It’s easy, and also easy to tweak if you want.
**Dramatic story break: You’ll see in the recipes that I ask you to spray the muffin cups. There’s a reason for this. One time, I was like, “Why do I always do this? Spraying the muffin cups is a waste of oil. I’m not just going to keep spraying muffin cups because someone TOLD me to. I’m going to think for myself!” or something ridiculous like that. Anyway, since I didn’t spray the cups, I couldn’t eat the fudge because I couldn’t get the paper off. I was a sad woman, spooning delicious fudge out of the middle of the cup, and longingly eyeing the trash, where the discarded and forlorn wasted fudge sat, totally stuck to the muffin cups. End of dramatic story**
**Serving size information: One S serving is 1/9 of the recipe. An easy way to do this is to pour the entire batch into 9 muffin cups, or 18 mini muffin cups (allowing 2 mini cups per serving).
- 1/2 scoop (1/8 cup) chocolate protein powder;
- 1 bag low carb chocolate chips (like Lily's);
- 1 Tablespoon coconut oil;
- 1 cup heavy cream (If you are a bigger fan of milk chocolate than dark chocolate, you may want to add up to 1/2 cup more of heavy cream)
- Pour chocolate chips and protein powder into a heat-safe bowl;
- Add heavy cream and coconut oil into a pot;
- Simmer (be careful not to scorch the cream!) about 2-3 minutes, or until coconut oil is completely melted;
- Pour heated heavy cream and coconut oil into the bowl and over the chocolate chips and stir until all chocolate chips are melted;
- Put paper muffin cups into a cupcake pan and grease the muffin cups. (I like to spray the cups with the coconut oil spray from Trader Joe's). You seriously need to spray the cups, or the paper will not come off of the fudge...trust me.
- Carefully pour or spoon the fudge into the muffin cups;
- Refrigerate or freeze for 2-3 hours until the fudge is set.
- If you substitute another brand of low-carb chocolate chips, please note that I have NOT tested any other brand and I can't vouch for the results! 🙂 Sub at your own risk.
- 1/2 scoop (1/8 cup) plain or vanilla protein powder (like THM brand);
- 1/8 tsp peppermint or vanilla extract;
- 1 bag low carb chocolate chips (like Lily's);
- 1 Tablespoon coconut oil;
- 1 cup heavy cream (If you are a bigger fan of milk chocolate than dark chocolate, you may want to add up to 1/2 cup more of heavy cream)
- Pour chocolate chips and protein powder into a heat-safe bowl;
- Add heavy cream, coconut oil, and extract of choice into a pot;
- Simmer (be careful not to scorch the cream!) about 2-3 minutes, or until coconut oil is completely melted;
- Pour heated heavy cream and coconut oil into the bowl and over the chocolate chips and stir until all chocolate chips are melted;
- Put paper muffin cups into a cupcake pan and grease the muffin cups. (I like to spray the cups with the coconut oil spray from Trader Joe's). You seriously need to spray the cups, or the paper will not come off of the fudge...trust me.
- Carefully pour or spoon the fudge into the muffin cups;
- Refrigerate or freeze for 2-3 hours until the fudge is set.
- If you substitute another brand of low-carb chocolate chips, please note that I have NOT tested any other brand and I can't vouch for the results! 🙂 Sub at your own risk.
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great recipe! For those in Australia what quantity of chocolate chips is “1 bag”? Weight or cups would be handy as we don’t have the Lily’s brand bag of chocolate chips. Thanking you.
Sorry about that! A bag of Lily’s chocolate chips is 9 oz.
This recipe looks great! I would like to do the double chocolate recipe but only have plain protein powder. I was thinking I would add cocoa powder to the protein powder. Do you think this would work? How much cocoa do you think I would need? Thank you!
I tried it with plain protein powder and didn’t add extra cocoa, and it was still good. I would make it but just add additional cocoa powder to taste. It really depends on the protein powder! I hope that helps.