Chewy Peanut Butter Protein Bites
THM:S, low carb, sugar free, gluten/egg free with dairy-free option (see Notes)
Serves: 36 squares (3-4 per serving)
  1. Whisk the dry ingredients. Whisk the wet ingredients separately, then add them to the dry ingredients and mix with a hand mixer. A thick dough will form. Press this into a foil-lined 8"x8" pan with a spatula and refrigerate to firm up. When the fudge has firmed up a bit, use a sharp knife to slice it into 36 squares, then cover and refrigerate overnight to finish setting up. Enjoy! Store in refrigerator.
  2. If stored in the freezer, this fudge gets really hard, but if you want to be able to take it out with you on the go, freezing it is a good way to keep it firm longer, then you can eat it when it thaws.
*If using a beef gelatin such as Great Lakes brand or THM Just Gelatin, add ¼ tsp.
**I added the vegetable glycerin for a softer, slightly sticky texture. (This is an ingredient I use in ice cream to achieve a smooth, creamy texture, and it has very little impact on blood sugar.) If you don't have it on hand, just omit it. I buy this brand from Amazon.
You can try to use THM Baking Blend to replace my baking mix in this recipe, but you'll need more than my baking mix called for since my baking mix soaks up more liquid. Start with 1 c. THM Baking Blend and add more if necessary to get the fudge to a thick dough texture.
For a dairy-free option, use collagen to make my baking mix and replace the whey protein powder in this recipe with collagen or another non-dairy protein powder.
Each of these squares has over 5g protein! Eat 3-4 for a great snack. The main fat source of good ol' coconut oil, which is great for your metabolism.
Recipe by Briana Thomas at