It is 3pm, your energy is dipping, and you need a quick boost. This Keto Tahini Fudge is the perfect snack for you. It is rich, creamy, and keeps you full. You can satisfy your sweet tooth without any guilt.
Why This Keto Tahini Fudge Is a Winner
This recipe is a lifesaver for your healthy reset weeks. You only need three simple ingredients from your pantry. It is packed with protein to keep you satisfied longer. There is absolutely no baking required for this treat.
Simple Method
Making this fudge is incredibly beginner-friendly and fast. You just stir the ingredients together in one bowl. Then, you let the freezer do the hard work. Even if you are new to keto, you can do this.
Ingredients You’ll Need
These pantry staples come together to create a decadent texture.
- 1 cup (250g) creamy tahini, well-stirred
- 1/2 cup (60g) keto-friendly vanilla or chocolate protein powder
- 1/4 cup (60ml) sugar-free maple syrup or allulose syrup
Step-by-Step
- Line a small loaf pan or rectangular glass container with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, combine the tahini and sugar-free syrup and stir vigorously until the mixture is smooth and fully emulsified.
- Gradually add the protein powder, folding it into the wet ingredients until a thick, pliable dough forms and no dry streaks remain.
- Transfer the dough to the prepared pan and use a spatula to press it firmly and evenly into the corners to ensure a uniform thickness.
- Place the pan in the freezer for 30 to 45 minutes until the fudge is firm to the touch and resistant to indentation.
- Lift the fudge out of the pan using the parchment paper overhang and slice into 12 uniform squares using a sharp, warm knife.
Best Ways to Enjoy It
Serve these squares straight from the freezer for the best bite. This Keto Tahini Fudge pairs beautifully with hot herbal tea. You can also pack them for easy weekday lunches. They are a great post-workout boost for busy days.
Keep It Fresh
Store your leftovers in an airtight container in the freezer. They will stay fresh for up to one month. You can also keep them in the fridge. The texture will be much softer at fridge temperature. Reheating is not necessary for this no-bake treat.
Pro Tips
- Use well-stirred tahini to ensure a smooth, creamy texture.
- Don’t skip the parchment paper or the fudge will stick.
- Avoid using a gritty protein powder for the best mouthfeel.
- Press the mixture very firmly into the pan corners.
- For a New Year reset, prep a batch on Sunday evenings.
- Run your knife under hot water for perfectly clean slices.
- Add a sprinkle of flaky sea salt to elevate the flavor.
Easy Flavor Ideas
- Add a teaspoon of cinnamon for a warm, cozy flavor.
- Stir in some sugar-free chocolate chips for extra indulgence.
- Use a nut-free option like sunflower seed butter if preferred.
- Swap vanilla for chocolate protein powder for a rich version.
Quick Answers
Can I use peanut butter instead?
Yes, you can substitute peanut butter for the tahini. The flavor will change, but the texture remains great. Ensure your peanut butter is creamy and well-stirred.
Is Keto Tahini Fudge kid-friendly?
Absolutely, kids often think this is healthy candy. It is a great way to give them protein. Just make sure they enjoy the unique taste of sesame.
I hope this simple snack makes your healthy reset feel like a treat. It is so satisfying to have these ready in the freezer. Happy snacking!
— Alex
Ingredients
- 1 cup (250g) creamy tahini, well-stirred
- 1/2 cup (60g) keto-friendly vanilla or chocolate protein powder
- 1/4 cup (60ml) sugar-free maple syrup or allulose syrup
Instructions
- Line a small loaf pan or rectangular glass container with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, combine the tahini and sugar-free syrup and stir vigorously until the mixture is smooth and fully emulsified.
- Gradually add the protein powder, folding it into the wet ingredients until a thick, pliable dough forms and no dry streaks remain.
- Transfer the dough to the prepared pan and use a spatula to press it firmly and evenly into the corners to ensure a uniform thickness.
- Place the pan in the freezer for 30 to 45 minutes until the fudge is firm to the touch and resistant to indentation.
- Lift the fudge out of the pan using the parchment paper overhang and slice into 12 uniform squares using a sharp, warm knife.
