I loved my Cardamom Chocolate Keto fudge so much, I had to play around with vanilla fudge as well – and I do love vanilla more than chocolate – I know, I’m the odd man out.
The key to good keto fudge is the cream cheese, whether you choose regular cream cheese or the vegan option made with almond milk, makes no difference except your preference, however I find the vegan option makes it “fudgier” and regular cream cheese makes it more like candy.
Keto Coconut Vanilla Fudge
2 Tablespoons Extra Virgin, Cold-Processed Coconut Oil (room temperature for better blending)
1 Large Scoop of Vanilla Whey Powder
2 Tablespoons Almond Flour (meal is okay)
2 Tablespoons Cream Cheese (or vegan substitute)
2 Packets Stevia (or 2 teaspoons preferred natural sugar substitute such as erythritol)
1/2 – 1 teaspoon fresh lemon juice
Blend with a fork or spoon until well blended then add
1 Tablespoon of unsweetened shredded coconut
Mix until even throughout
By teaspoonful, drop onto a plate suitable for the freezer, and keep in freezer for at least 15 minutes. Makes about 10 (but as you can see by the picture, they were so yummy, my family and I couldn’t wait!)
Eat a few for breakfast alone or have one before a meal to help prevent overeating. Fats do not trigger insulin, the fat-storing hormone. Sugar does. So while these are not low-calorie foods, they are not “fattening” when eaten in moderation.
I can have dessert every morning for breakfast – and yes, I do eat dessert first!