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Blueberry Coconut Protein Fudge

Name: Blueberry Coconut Protein Fudge
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup unsweetened shredded coconut; 1/2 cup coconut oil, melted; 1/3 cup almond butter (unsweetened); 1/3 cup organic powdered erythritol or preferred keto-friendly sweetener; 1/4 cup vanilla whey isolate or collagen protein powder; 1/4 cup freeze-dried blueberries, lightly crushed; 1/4 teaspoon fine sea salt; 1 teaspoon pure vanilla extract; 1 tablespoon chia seeds for added fiber and texture

By PowerProteinPlates Editorial TeamPublished May 2, 2026 | Updated Jul 22, 2026

American 20 mins high-proteineasy-recipeswhole-foods

Blueberry Coconut Protein Fudge with measured ingredients, 20-minute timing, 12-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 10 min

Cook 10 min

Total 20 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 cup unsweetened shredded coconut
1/2 cup coconut oil, melted
1/3 cup almond butter (unsweetened)
1/3 cup organic powdered erythritol or preferred keto-friendly sweetener
1/4 cup vanilla whey isolate or collagen protein powder
1/4 cup freeze-dried blueberries, lightly crushed
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
1 tablespoon chia seeds for added fiber and texture

Powerproteinplates Keto Blueberry Coconut Protein Fudge ingredients image

Instructions

Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together melted coconut oil, almond butter, powdered erythritol, vanilla extract, and sea salt until smooth.
Add the protein powder and shredded coconut to the wet mixture, stirring thoroughly until no dry patches remain.
Gently fold in the crushed freeze-dried blueberries and, if using, chia seeds, evenly distributing throughout.
Press the mixture firmly into the prepared pan to form an even layer about 1/2 inch thick.
Refrigerate for at least 2 hours until the fudge is firm and set.
Using the parchment overhang, lift the fudge from the pan and cut into 12 equal pieces.
Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Enjoy these protein-packed, energy-boosting bites as a snack or post-workout treat anytime.