Chocolate Fudge
Cocoa butter, cocoa, and whey protein make this fudge richer and more protein-friendly than ordinary soft candy made with sugar and cream. Coconut paste gives it body and a creamy texture without extra flour or starch. It is a practical keto dessert for small portions that firms up in the refrigerator and cuts neatly into tidy cubes.
Soak the gelatin (4 g) in water (20 g) for 20 minutes and leave it to bloom. In a separate bowl mix the whey isolate (25 g) with cocoa powder (13 g) so the dry mixture will combine more evenly later. Melt the cocoa butter (27 g) until fluid without overheating it too much.
Combine almond milk (55 g), erythritol (15 g), rebaudioside M (3 g), table salt (0.5 g), and vanilla (0.5 g), bring the mixture to a boil, and remove it from the heat once the sweeteners dissolve. Stir in the dissolved gelatin, then add the coconut paste (50 g) and mix until smooth. After that pour in the melted cocoa butter.
Blend the mixture, then add the protein and cocoa mixture and blend again until the texture becomes smooth and dense. Transfer the fudge into a small mold, cover it directly with film, and refrigerate for at least 6 hours. During this time it becomes firmer and easier to slice cleanly.
Cut the finished fudge into small cubes. If you like, dust them lightly with cocoa, though the main flavor is already rich without it. Store the dessert in a closed container in the refrigerator for up to 72 hours.
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