High-Protein Peanut Butter Fudge
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.
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.
Ingredients
Fudge (16 squares)
- 1 cup (250g) natural peanut butter, stirred
- 1/4 cup coconut oil
- 2 scoops (60g) vanilla or peanut-butter whey
- 1/3 cup powdered allulose or monk fruit
- 1 tsp vanilla extract
- Pinch of salt (skip if the peanut butter is already salted)
- 1 to 2 tsp unsweetened almond milk, only if the mix is too stiff
Swaps
- 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.
Instructions
| 1 | Line the pan. Line an 8×8 or a small sheet with parchment, like the tray in the photo. |
| 2 | 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. |
| 3 | 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. |
| 4 | 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. |
| 5 | Chill and cut. Refrigerate 1 hour until firm. Lift the parchment and cut into 16 squares. Keep cold. |
Pro 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.
Nutrition
| Nutrient | Per square (1 of 16) |
|---|---|
| Calories | 120 |
| Protein | 6g |
| Net carbohydrates | 3g |
| Total carbohydrates | 4g |
| Fiber | 1g |
| Total fat | 9g |
| Sodium | 85mg |
Estimates with natural peanut butter and whey. Sweetened peanut butter will raise carbs.
Variations
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
| Method | Time | Notes |
|---|---|---|
| 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 |
FAQ
Test your knowledge
5 quick questions about this fudge
1. Protein per square?
2. Net carbs per square?
3. How many squares in the pan?
4. When do you add the whey?
5. Why powder the sweetener first?
