Low Carb Chocolate Chip Cookie Dough Freezer Fudge

Low Carb Chocolate Chip Cookie Dough Freezer Fudge has delicious cookie dough flavor and texture. It’s perfect for keeping stashed in your freezer for when those sweet tooth cravings strike, but you want to stay on-track!

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes

Servings servings

Calories 247kcal

Author Faith Gorsky

Ingredients

4 tablespoons Lakanto Monkfruit Sweetener Golden dissolved in 1/2 cup boiling water
80 g Naked Whey Protein Powder
3/4 cup unsweetened runny pecan butter
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1/8 teaspoon stevia glycerite
3/4 cup almond flour
3 tablespoons coconut flour
1/8 teaspoon salt
3 tablespoons old-fashioned rolled oats
3 tablespoons stevia-sweetened chocolate chips

US Customary - Metric

Instructions

Use a handheld electric mixer to beat together the dissolved sweetener and whey protein powder until the mixture is thickened and foamy.
Beat in the nut butter, stevia, vanilla, almond extract, and stevia glycerite until smooth.
Add the almond flour, sift in the coconut flour and salt, and stir until mixed well.
Stir in the oats and chocolate chips.
Line a 9 by 5-inch loaf pan with parchment paper and pour the batter into the bottom. Smooth the batter out, lay a piece of plastic wrap directly on top, and refrigerate 4 hours or freeze 1 hour before serving.
Cut into squares, wrap each in parchment paper, and store in a zip-top plastic bag in the freezer for up to 3 months.

Notes

Net Carbs: 5g per serving

If You Omit the Oats: This will reduce the carbs to 4g per serving, but I really like the flavor and texture that the little bit of oats adds.

Serving Tip: Let this fudge sit at room temperature for 10 to 15 minutes before serving.

Nutrition