A healthy High Protein Keto Tahini Fudge made with just 3 ingredients and topped with chocolate. These keto vanilla protein fudge bars are sugar free, have no oil and make a great no bake freezer friendly keto tahini dessert recipe! Vegan too.
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I have been on the hunt for healthy fudge recipe for months now, but never found anything that fit; Everything called for a combination of a high fat and high sugar ingredients like melted chocolate and condensed milk or nut butter as well as oil.
With no real base recipe to go off of, I just decided to adapt a bunch of versions I’d come across and threw together a few – literally 3 – simple ingredients to create this magic.
I kind of had a massive failure here at first – I let the milk boil which made the the oil from the tahini and coconut milk separate from the rest of the mix.
Somehow I made it work.
Well Tahini is bae and I couldn’t just let so much of it go to waste!
Ingredients for Protein Keto Tahini Fudge
This 3 ingredient protein fudge is actually made with just the 3 items – tahini, coconut milk and protein powder.
Here’s some more details:
- Tahini, also known as Sesame Paste, is a creamy spread just like peanut butter but made with sesame seeds instead
- Coconut Milk to make this an actual keto dessert. I use light coconut milk so it’s a bit low calorie and low fat compared to other recipes that use oil. You can also replace this with almond milk or any other milk.
- Vanilla Protein Powder to sweeten these fudge without any added sugar. Be sure to use a stevia sweetened one though so you actually have a keto protein fudge recipe. I use Quest protein powder for all my recipes.
The chocolate topping:
I added on a later of chocolate to the top for aesthetic, but to still keep it sugar free I use the ones from Lily’s.
Vegan?
Since there’s no condensed milk needed, you can easily turn this tahini keto dessert into a Vegan protein fudge by using a compliant protein powder.
How do you make sugar free fudge from scratch?
This healthy tahini fudge is not only nutritionally great, but also really easy to make as well.
Combine the tahini, warm milk and vanilla protein powder in a bowl.
Pour it into a parchment lined loaf pan – I use an 8 x 4” – and spread and smoothen the top with the back of a spoon.
Place the pan in the freezer for 10 minutes to freeze.
If you’re doing the chocolate topping, melt the chocolate in the microwave for about 1½ minute, stirring every now and then. Pour the chocolate on the fudge and spread and smoothen it with the back of a spoon again.
Freeze the fudge again for 10-20 minutes until hard enough to slice, but not frozen completely.
Slice into 8 pieces.
To make Protein Keto Tahini Fudge Balls
Instead of cutting into bars, you can turn roll the mix into balls after taking it out of the freezer and make tahini fudge balls instead.
With the low carb, high fat and high protein nutrition values, the little balls also make perfect keto tahini protein fat bombs!
How to store Tahini Freezer fudge
Since this recipe has no coconut oil to harden, the fudge will get very soft at room temperature.
Store the vanilla protein fudge in an airtight container and keep them in the fridge for up to 7 days.
This recipe makes is freezer friendly too; Just place the sliced protein fudge bars in a zipper bag with pieces of parchment paper in between and they’ll keep in the freezer for 2-3 months. You can also use a freezer safe airtight container here.
Be sure to let the frozen fudge soften for a few hours in the fridge or at room temperature so it’s not too hard to bite into.
Tips for the perfect Keto protein fudge
- Make sure you use plain creamy tahini paste – no added salt, sweeteners or other flavorings.
- Don’t boil or overheat the milk since this will cause the oils from the coconut milk and tahini to separate from the fudge mixture, and form a separate layer. You want it just warm
- Let the fudge harden before adding chocolate so it holds up as a later of its own.
- Let the chocolate and fudge both harden before slicing – this will give you smooth edges, and the fudge won’t stick to the knife.
Some more Keto Tahini Recipes to try:
If you’re not into the fudgy texture, try some of these other tahini desserts I’ve got:
4 Ingredient Tahini Protein Shortbread Cookies – these are keto as is, and sugar free too.
Espresso Tahini Protein Energy Balls loaded with nutrition!
Or try these Chocolate Chunk Tahini Cake Bars – they use Cashew flour, but you can replace it with almond flour instead.
High Protein Keto Tahini Fudge (No Bake and 3 Ingredient)
Ingredients
- ¾ cup Tahini (Sesame Paste), 192g
- ⅓ cup Light Coconut Milk
- ½ cup Vanilla Protein Powder, 45g, 1½ scoop
Chocolate topping:
- 3 tablespoon Dark Chocolate Chips or Chopped Chocolate, Sugar free recommended
Instructions
- Line a 8×4” loaf pan with parchment paper (leave an overhang to lift out later).
- In a medium bowl, combine the tahini, coconut milk and protein powder and mix until smooth.
- Pour mixture into prepared loaf pan and use back of spoon to smoothen.
- Place pan in freezer for about 10 minutes to slightly harden.
- For optional chocolate topping: Place chopped chocolate or chocolate chips and coconut oil in a large microwave safe bowl and microwave at 30 second intervals, stirring – for about 1 minute – until completely melted.
- Allow to cool about 2 minutes – this is important or the chocolate will melt the tahini fudge layer.
- Pour chocolate over fudge, tilt pan to spread, and use back of spoon to spread.
- Place in freezer for another 10-20 minutes to harden – but not freeze completely.
- Slice into 8 pieces.
Notes
- Nutritional value is calculated using products recommended below.
- Fridge: 7 days, in an airtight container.
- Freezer: 3 months in an airtight, freezer-safe bag. Thaw in the refrigerator for few hours or out at room temperature before eating.
- Quest Nutrition Vanilla Milkshake Protein Powder
- Lily’s Dark Chocolate Baking Chips
- Servings: 8 2” bars | Serving size: 1 bar with chocolate
- Calories: 180kcal
- Fat: 14.3g | Saturated fat: 3.2g
- Carbohydrates: 4.2g | Fiber: 1.5g | Sugar: 0.3g
- Protein: 9.2g
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