High-Protein Peanut Butter Fudge
No-bake squares, a spoon swirl on top – 10 minutes to mix
This is no-bake fudge, not a candy thermometer project. Melt peanut butter and coconut oil, stir in protein powder, press into a pan, swirl the top with a spoon, like the tray in the photo. Ten minutes of work. The fridge does the rest.
Sixteen squares. Keep them cold or they slump.
Mix: 10 min
Chill: 1 hour
Squares: 16
Why you’ll love this fudge
- 6g protein per square – a sweet that is not empty
- Only 3g net carbs – no condensed milk, no sugar
- 10 minutes to mix, one pan
- Pale peanut swirl on top, like the photo
- No oven, no candy thermometer
- They freeze for later
Health notes
- High protein: Peanut butter plus whey or peanut-butter protein.
- Low carb: Powdered allulose or monk fruit, no sugar.
- Sixteen squares: One 8×8 pan.
- Macros are per square, not the whole tray.
Key element – powder the sweetener, and do not cook the whey
Granular sweetener stays gritty. Pulse it first. Warm the peanut butter just until it stirs, then pull it off the heat before you add the protein. Hot whey clumps and tastes cooked. Swirl the top with the back of a spoon for the ridges in the photo.
A-High Protein
High-Protein Peanut Butter Fudge
- Calories120 kcal
Ingredients
Instructions
- Line the pan. Line an 8×8 or a small sheet with parchment, like the tray in the photo.
- Melt. Warm peanut butter and coconut oil in a saucepan over low heat, just until they stir together. Do not boil. Pull off the heat.
- Stir. Mix in powdered sweetener, vanilla, and salt. When it is no longer hot, stir in the whey until smooth. Add a splash of milk only if it is too stiff to spread.
- Spread and swirl. Press into the pan about 3/4 inch thick. Drag the back of a spoon across the top for the swirls in the photo.
- Chill and cut. Refrigerate 1 hour until firm. Lift the parchment and cut into 16 squares. Keep cold.
Notes & Tips
- Powder the sweetener in a blender first. Crystals stay sandy.
- Natural peanut butter (oil on top) mixes smoother than no-stir.
- If the whey clumps, the mix was still too hot. Cool 1 minute and stir again.
- A warm knife cuts cleaner squares, like the photo.
- They soften at room temp. Serve from the fridge.
Variations & serving ideas
- Almond butter: Same amount. Milder, still high protein.
- Casein: Makes a thicker, more fudge-like set than whey.
- Butter: Use 1/4 cup butter instead of coconut oil.
- No whey: Add 2 extra Tbsp peanut butter. Protein drops a little.
- Chocolate swirl: Melt 1 oz sugar-free chocolate and marble it through the top before it sets.
- Crunchy: Fold in 2 Tbsp chopped roasted peanuts.
- Salted: Flake a pinch of salt on the swirls before the chill.
- Mini cups: Spoon into 16 silicone liners instead of a pan. Same chill.
Storage
- Refrigerator: Up to 1 week (Keep covered so they do not dry)
- Freezer: Up to 2 months (Thaw 5 minutes before you eat)
- Counter: Not ideal (They soften and lose the square shape)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Total fat | 9 g |
| Sodium | 85 mg |
| Total carbohydrate | 4 g |
| Fibre | 1 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this fudge keto-friendly?
Yes. About 3g net carbs per square with powdered allulose and no sugar.
Why is it gritty?
The sweetener was not powdered, or you added whey while the mix was still hot. Pulse the sweetener and cool the pan first.
Why is it too soft?
It needs a full hour in the fridge, or the peanut butter had extra oil. Chill longer. Keep leftovers cold.
Can I use a microwave?
Yes. Heat peanut butter and coconut oil 20 to 30 seconds. Stir. Do not overheat before the whey goes in.
Whey or casein?
Whey is finer. Casein sets thicker, more like classic fudge. Both work.
How do I get the swirl on top?
After you spread the mix, drag the back of a spoon in loose S shapes. That is the top in the photo.
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