| Detail | Value |
| Servings | 16 squares |
| Total Time | 10 minutes (plus 3 hours setting time) |
| Difficulty | Easy |
| Calories per Serving | 80 kcal (approx.) |
| Macros (per serving, estimated) | Protein: 10g / Carbs: 5g / Fat: 3g / Fiber: 0g |
Intro Paragraph
Cravings happen, especially for comforting desserts like fudge, but giving in doesn’t have to sabotage your progress! This Low-Calorie Christmas Cake Protein Fudge is the perfect solution. It delivers that rich, creamy texture and nostalgic confetti cake flavor you love, but with a powerful protein punch and almost zero added sugar. It’s a true game-changer for anyone on a low-calorie eating plan.
We’ve swapped traditional butter and condensed milk for lean, high-protein ingredients, making this fudge a genuinely macro-friendly meal or snack. Imagine enjoying a dessert that helps you hit your protein goals! If you are searching for an easy weight loss recipe that satisfies your sweet tooth and supports muscle recovery, this simple, 10-minute, no-bake fudge is the perfect answer.
Keep a batch of this high-protein, low-calorie treat in the freezer for when those afternoon cravings hit, and enjoy the peace of mind that comes with clean, mindful snacking.
Look at the Recipe (3 bullets)
- Sensory Appeal: A dense, creamy, smooth bar speckled with vibrant colors, offering a satisfying, chilled chewiness that melts in your mouth.
- Flavor Highlight: Sweet, rich vanilla and cake batter notes, enhanced by the subtle chew of the sprinkles (used minimally to maintain low sugar).
- Key Low-Calorie Benefit: Every small square is packed with approximately 10 grams of protein, making it an excellent high-nutrient weight loss meal supplement for satisfying hunger and protecting lean muscle mass.
Ingredients Needed
The Fudge Base
- 1 cup vanilla or birthday cake flavored whey protein powder (high-quality isolate/blend preferred)
- 4 oz (half a block) $1/3$ less-fat cream cheese, softened to room temperature
- $1/4$ cup natural, zero-calorie sweetener (e.g., erythritol or monk fruit blend), powdered
- $1/4$ cup unsweetened almond milk (or other low-calorie milk)
- 1 teaspoon vanilla extract
- 1 tablespoon rainbow sprinkles (optional, for visual appeal; use minimally for low sugar)
How to Make Our Protein Fudge
1. Prepare the Pan: Line an 8×8 inch baking dish (or a loaf pan for thicker squares) with parchment paper, leaving an overhang on the sides for easy removal.
2. Cream the Base: In a large mixing bowl, beat the softened cream cheese, powdered sweetener, and vanilla extract with a hand mixer until completely smooth and creamy.
3. Add Protein Powder: Slowly incorporate the protein powder, mixing until a thick dough starts to form. If the mixture is too dry, drizzle in the almond milk, one tablespoon at a time, until a dense, sticky, and uniform consistency is reached.
4. Fold and Press: Gently fold in the rainbow sprinkles. Transfer the mixture to the prepared pan and press firmly and evenly into the bottom. Use the back of a spoon or a piece of plastic wrap to ensure the surface is smooth. This makes it an ideal easy meal prep idea.
5. Chill Until Firm: Refrigerate the fudge for at least 3 hours, or until completely firm. Use the parchment paper overhang to lift the fudge from the pan, then slice it into 16 equal squares before serving.
Storage & Serving Suggestions
- Storing: Store the cut fudge squares in an airtight container in the refrigerator for up to 1 week.
- Reheating: Do not reheat! This fudge is meant to be eaten cold, straight from the fridge or freezer.
- Freezing: For long-term storage, flash-freeze the squares on a baking sheet, then transfer them to a freezer bag or container. They will last up to 3 months and can be eaten straight from the freezer for a tougher, chewier treat.
- Serving Pairings (Diet-Appropriate): Enjoy one square as a guilt-free dessert after your clean eating dinner, or pair it with a cup of black coffee for a macro-friendly mid-afternoon boost.
Tips & FAQs
Q: Why is my protein fudge mixture too crumbly?
A: This usually means you need more moisture. Different protein powders absorb liquid differently. Add $1/2$ to 1 teaspoon of extra almond milk (or even a few drops of water) until the mixture comes together into a dense, workable dough.
Q: Can I use Greek yogurt instead of cream cheese?
A: Greek yogurt can work, but it contains much more water, which can result in a softer, mushier fudge. For a firm, sliceable fudge, the softened cream cheese is best, as it provides a higher-fat, stabilizing element while still keeping the recipe low-calorie per serving.
Q: What is the best protein powder flavor for this recipe?
A: Vanilla or Birthday Cake protein powder provides the classic flavor. You can also use unflavored protein powder and add a bit of extra vanilla and almond extract for a neutral healthy recipe base.
Q: Can I turn this into chocolate fudge?
A: Yes! Substitute the vanilla protein powder with chocolate protein powder and add 1 tablespoon of unsweetened cocoa powder to the dry ingredients for a deep, high-protein, low-calorie chocolate flavor.
