CAKE BATTER FREEZER FUDGE

This is a fun and festive spin on my oldie-but-goodie Salted Caramel Cashew Freezer Fudge.  It’s super easy to make, tastes amazing, and just so happens to be sugar-free and packed with healthy fats and protein!  Count me in!

Cake Batter Freezer Fudge is suitable for vegan, paleo, gluten-free, and keto diets. Try it with tahini or sunflower seed butter for a nut-free option.

Cake Batter Freezer Fudge topped with sprinkles (non-keto), chocolate chips, and diced Lakanto sugar-free chocolate peanut butter cups.

Ingredients for 12 fudge cups:

• 1 cup “drippy” cashew butter (I like Artisana)

• 2 Tbsp coconut oil, melted

• 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder

• 1/4 cup Lakanto Maple sugar-free monk fruit sweetener (or pure maple syrup)

• 1 tsp pure vanilla extract

• 1/2 to 1 tsp pure almond extract, adjusted to taste

• 1/4 tsp salt

• optional toppings: sprinkles, Lakanto sugar-free chocolate chips or diced chocolate peanut butter cups, granola, Eaton Hemp Maple Cinnamon toasted hemp seeds, coconut chips, or toppings of choice 

Directions:

1. Line a muffin pan with silicone liners (or use a silicone pan as I did above).

2. Put cashew butter and coconut oil in a medium bowl and beat with a hand mixer.  Add protein powder, sweetener, vanilla and almond extracts, and salt, and continue to beat, just until smooth.  Adjust sweetener, extracts, and salt to taste.

3. Scoop the fudge into the prepared muffin pan.  Sprinkle with toppings as desired and freeze until firm. Serve cold.

Cake Batter Freezer Fudge can be stored in an airtight container in the freezer for up to 2 months. 

Cake Batter Freezer Fudge topped with sprinkles, grain-free low-carb granola, Eaton Hemp Maple Cinnamon toasted hemp seeds, and keto-friendly coconut chips (sweet beet flavour).