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!
Me and cookie dough go waaaay back. My first cooking memories are of me standing on a kitchen chair so I could reach the counter to stir chocolate chips into cookie dough. I was maybe four. And like most kids, it would go: a chip for me, one for the bowl, lol. And then a fingerful of dough (because for some reason back in the 80s raw eggs didn’t seem to scare us as much?). Oh yes, I have very fond memories of cookie dough.
This Low Carb Chocolate Chip Cookie Dough Freezer Fudge is a protein-rich, low-carb way for me to satisfy my cookie dough cravings while staying on-point with my nutrition goals. You’ll be surprised at how much it really tastes like cookie dough! I store it in the freezer, but I like to let it sit at room temperature for 10 to 15 minutes before serving for real cookie dough consistency.
How to Make Fudge
Fudge is a type of candy traditionally made from sugar, butter, and milk that are heated to soft-ball stage, and then beaten while cooling. Chocolate is a very popular flavor, and mix-ins, such as nuts or candy, are also common. Cooking sugar to the soft-ball stage is the method for making old-fashioned fudge, but there are a lot of other fudge-making methods.
Instead of cooking sugar to the soft-ball stage, some recipes call for using marshmallows or sweetened condensed milk (which is cooked down milk and sugar). Additionally, some recipes also call for corn syrup to sugar to help prevent sugar crystallization.
How to Make Easy Fudge
The easiest way to make homemade fudge is to use sweetened condensed milk. Melt it with the right proportion of white, milk, or dark chocolate and you have fudge! And you can even melt it in the microwave (or use a double boiler). You can easily customize this easy fudge any way you like with different flavor extracts (vanilla, peppermint, coconut, etc.) and mix-ins (coconut, nuts, dried fruit, etc.).
How to Make Healthy Fudge
Healthy fudge is another story! Typically, sugar is what we want to avoid, so we have to come up with an alternative that will still yield a soft, creamy candy.
Through a lot of experimentation, here are a few different ingredients I’ve found that work well as the base to make healthy fudge:
- Unsweetened nut butter, such as macadamia or pecan
- Cacao butter
- Coconut manna
- Dark chocolate
- Unsweetened cocoa powder
- Almond flour
- Coconut flour
- Collagen peptides
- Whey protein powder
Note that you don’t need to use all of these ingredients in a single recipe! In my Low Carb Chocolate Chip Cookie Dough Freezer Fudge I used a combination of nut butter, whey protein powder, almond flour, and coconut flour as the base.
Cookie Dough Fudge Without White Chocolate
A lot of cookie dough fudge recipes use white chocolate as the base because it’s a natural choice when you don’t want a regular chocolate fudge. But a lot of people don’t like the flavor of white chocolate! For my Low Carb Chocolate Chip Cookie Dough Freezer Fudge I didn’t use white chocolate or cacao butter (which is used to make white chocolate), so there is no flavor of white chocolate. I used a combination of vanilla and almond extracts to get a cookie dough flavor.
Cookie Dough Fudge Without Flour
Another common ingredient in cookie dough fudge is all-purpose flour. The first issue with all-purpose flour in fudge is that the flour can have a raw, sort-of gummy flavor. The second potential problem with flour in fudge is that if you’re looking for a classic fudgy texture, flour isn’t necessarily the way to go. Not to mention, if you want a healthier fudge, all-purpose flour may not be the best option because it’s high in carbs (and it also contains gluten, which is an issue for a lot of people).
My Low Carb Chocolate Chip Cookie Dough Freezer Fudge doesn’t use all-purpose flour! Instead, I use nutrient-rich flour options that are free of gluten and lower in carbs: almond flour and coconut flour.
No Cook Fudge
Most no cook fudge recipes use a microwave or double boiler to melt together chocolate and sweetened condensed milk. My recipe for Low Carb Chocolate Chip Cookie Dough Freezer Fudge doesn’t even require that step! To make this fudge, the only ingredient that needs to be heated is water.
What is Freezer Fudge?
Freezer fudge is typically a healthier fudge than traditional fudge. It doesn’t usually have sugar, so it uses other ingredients, such as nut butter, for the base. This type of fudge needs to chill to fully set, and it’s commonly either chilled in the freezer until set and/or stored in the freezer.
Ingredients in Low Carb Chocolate Chip Cookie Dough Freezer Fudge:
- Lakanto Monkfruit Sweetener Golden
- Naked Whey Protein Powder
- Water
- Unsweetened runny pecan butter
- Pure vanilla extract
- Pure almond extract
- Stevia glycerite
- Almond flour
- Coconut flour
- Salt
- Old-fashioned rolled oats
- Stevia-sweetened chocolate chips
How to Make Freezer Fudge
To make my Low Carb Chocolate Chip Cookie Dough Freezer Fudge, I first dissolve the sweetener in boiling water and then beat it with whey protein powder. After that, I add all other ingredients and mix until smooth. It couldn’t be easier to make!
More Healthy Fudge Recipes:
- Red Velvet Freezer Fudge
- Coconut Oil Fudge
- White Chocolate Peppermint Fudge
- No Cook Superfood Chocolate Fudge
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Low Carb Chocolate Chip Cookie Dough Freezer Fudge
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
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.
Helpful Tips
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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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