Creamy white chocolate is something I missed since giving up dairy, and this fudge is a really delicious alternative.
Free from sugar, this is sweetened by both erythritol and the coconut itself lends a sweet hand! Plus sometimes the protein powder you use has a little sweetness too. Because of this I would test the mix before adding erythritol and add a little at a time. If I wasn’t keto, I would probably use a little maple to sweeten instead, so you could totally use that too.
I got almost all of the ingredients for this from my business Nourish & Thrive where all of us kiwi’s can shop at a fantastic price, for top quality ingredients whilst supporting local (aka me and my amazing business partner!) AND the environment. Nourish & Thrive packages its ingredients in all biodegradable and home compostable packaging!
The protein powder in this is essential – it helps emulsify the fats together to make this fudge complete! You could use any protein powder – I have used pea protein, but I prefer the flavour of egg white protein the most.
MACROS PER SERVE: 405 calories | 40.5g Fat | 1.6g Carbs | 1.1g Net Carbs | 4.5g Protein

Servings | large |
- 120 grams cocoa butter
- 400 grams Coconut Cream
- 1 cup Coconut Butter melted
- 1/2 cup Coconut oil melted
- 1/2 cup egg white protein powder
- 1-2 tbsp Erythritol powdered in a food processor or blender, OR maple syrup if not keto
- 1/2 tsp vanilla powder or extract
- 2 tbsp Desiccated coconut
Ingredients
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- Over a low heat, melt your cocoa butter. Once melted, stir in your coconut cream, coconut butter and coconut oil until smooth and combined. At this stage it may look like it has split - but don't panic!
- Next stir in your protein powder, powdered erythritol and vanilla until combined. It will thicken and emulsify.
- Pour into a brownie pan and sprinkle with desiccated coconut. Set in the fridge overnight then slice into pieces. I sliced it into 12 large to use as keto fat bombs, however it is very rich and would make 24 small pieces very nicely.
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