Strawberry Fudge
Coconut paste, whey protein, and cocoa butter make this fudge more filling and protein-rich than ordinary soft candy made with sugar and cream. A small amount of strawberry adds flavor and freshness, while gelatin helps create a dense but tender texture without starch. It is a keto dessert for small portions that can be made in advance and kept chilled.
First soak the gelatin (5 g) in water (25 g) for 20 minutes and leave it to bloom. In a small bowl mix the whey isolate (25 g) and, if you want a stronger color, a little freeze-dried berry powder. Separately melt the cocoa butter (20 g) without overheating it.
In a saucepan combine the strawberries (40 g), erythritol (10 g), rebaudioside M (2 g), table salt (0.2 g), and vanilla (0.5 g). Bring the mixture to a boil so the sweeteners dissolve, then stir in the dissolved gelatin. Combine the hot strawberry mixture with coconut paste (50 g) and mix until smooth.
Pour in the melted cocoa butter right away and blend until combined. Add the protein mixture and blend again so the texture becomes smooth, dense, and free of lumps. Transfer the fudge into a small mold, cover it directly with film, and refrigerate for at least 6 hours.
Once fully set, cut the fudge into small cubes. You may dust the pieces lightly with freeze-dried berry powder if you like, but it is optional. Store the dessert in a closed container in the refrigerator for up to 72 hours.
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