DARK CACAO SEA SALT COLLAGEN FUDGE (KETO)
This keto Dark Cacao Sea Salt Collagen Fudge has become a weekly occurrence at our home! So far I’ve made a cookie dough version, a peanut butter version, and now this dark cacao sea salt version. I honestly couldn’t tell you which I like best, but this one is probably the least sweet and definitely the most chocolatey. It’s hard not to be addicted to that sweet and salty combo! Just keep in mind that, even though this recipe is made with healthy ingredients, you’ll still need to exercise moderation. Each 2″ square is about 100 calories, full of healthy fats and protein!
One of the concepts I teach my clients is moderation – you’re not going to ruin your progress with one cookie, one piece of chocolate, or one slice of pizza. What will derail progress is the “all or nothing” mindset (“well, I blew it so I might as well binge all day and start fresh tomorrow”).
Collagen recommendations
To add muscle-building protein to these rich fudgey squares, I used unflavored collagen protein powder. Collagen improves skin elasticity and appearance, joint health, gut integrity, and overall feeling of fullness (more on that here). LIV Body Marine Collagen is one of my favorites, because it’s highly bioavailable and rich in type I collagen (the most essential form of collagen). You can use my code “NOEXCUSES” for 20% off all LIV Body products!
If you don’t have collagen, you can leave it out and omit the milk, OR substitute half as much of another protein powder (40 grams whey, whey-casein blend, or plant-based protein) and adjust the amount of milk as needed. This doesn’t work in all recipes, but no-bake recipes are more forgiving!
Sweetener substitutions
For added sweetness without the extra sugar, I used Pyure Organic Stevia Blend, a calorie-free blend of stevia and erythritol that’s twice as sweet as sugar. A nearly identical substitute would be Truvia Natural Sweetener. If substituting baking stevia, granulated erythritol, or a granulated sugar like coconut sugar, you will need about twice as much (three-quarter cup) to achieve the same level of sweetness. If you use sugar, maple syrup, or honey, this fudge will no longer be “keto.” If using stevia extract or drops, please refer to the brand-specific conversion chart.
Other substitutions
I used special dark unsweetened cocoa powder to achieve a rich, dark chocolate flavor. This is basically a combination of dutched and natural cocoa, but any unsweetened cocoa or cacao powder will work here!
The only other ingredients you’ll need are creamy almond butter, coconut oil, unsweetened almond milk, and vanilla extract. Make sure to use “refined” coconut oil if you don’t like the faint taste of coconut. You can also swap the coconut oil for vegan buttery spread, ghee, or unsalted butter. For a more decadent version, try two tablespoons of dark chocolate chips instead of the coconut oil! Feel free to sub the almond butter for creamy cashew butter or sunflower seed butter, too. The unsweetened almond milk can be substituted for any milk you prefer.
Oh, and I decided to add extra dark chocolate chips on top! Also, I highly recommend doubling this recipe and using an 8″x8″ brownie pan… this fudge will go fast and you’ll wish you made more 😉
Here’s the printable recipe for my Dark Cacao Sea Salt Collagen Fudge (Keto)! I hope you’ll rate and/or comment below if you try it 🙂
This post contains affiliate links and is sponsored by LIV Body.
Dark Cacao Sea Salt Collagen Fudge (Keto)
Ingredients
- 1/2 cup creamy almond butter* or cashew butter
- 1/4 cup unsweetened almond milk* or milk of choice
- 1/4 cup calorie-free sweetener* I used one that's twice as sweet as sugar
- 1 tbsp. coconut oil* or 2 tbsp. dark chocolate chips
- 3/4 tsp. pure vanilla extract optional
- 2/3 cup (80g) flavorless collagen protein powder* I used LIV Body Marine Collagen, code "NOEXCUSES" for 20% off
- 3 tbsp. unsweetened dark cocoa powder*
- 1/4 tsp. coarse sea salt optional
*See blog post above for more substitutions.
Instructions
- Melt almond butter, almond milk, sweetener, and coconut oil in a small saucepan over medium heat.
- Remove from heat and add vanilla, collagen, and cocoa powder. Use a rubber spatula to fold in and break up any clumps. Mixture will be thick!
- Line an 7"x5" Pyrex dish (or 8"x4" loaf pan) with parchment paper and pour fudge into bottom, spreading and leveling with rubber spatula.
- Place in freezer for about two hours or until set, then sprinkle with sea salt. Enjoy!
- Store leftovers in an airtight container in the fridge up to one week or in the freezer up to one month.
Notes
Also in Blog
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PUMPKIN CHIP PROTEIN BREAD (GLUTEN FREE, DAIRY FREE)
This Pumpkin Chip Protein Bread has a rich, tender texture full of pumpkin spice and chocolate chips (no dry protein bread here). The kids and I can't get enough! Best of all, it's gluten-free, dairy-free, nut-free and easily made egg-free and vegan.
