If you love a sweet treat from time to time but think that’s not possible on a keto diet, think again! This Pumpkin Fudge is every bit as indulgent as regular fudge, but with zero added sugar.
We don’t even need artificial sweetener, since pumpkin and coconut butter are sweet. That’s great too, because breaking away from overly sweet foods helps us to reset our taste buds. That way we don’t crave sweets as much, and then we can appreciate the naturally sweet flavors of foods like pumpkin.
You should store this in the fridge if not serving immediately. Coconut products tend to get extra-firm when stored this way. So, when you are ready to serve the fudge, let it come to room temperature for a few minutes.
Make this pumpkin fudge and you can have a nice big batch ready to have on hand. It’s perfect for those times you need a little extra fat or your sweet tooth comes calling (Don’t forget that we have an impressive dessert selection!). This recipe just needs a few ingredients, a touch of cooking, and some time to chill. It’s not hard, you can make this!
Yields 25 servings of Pumpkin Fudge.
The Preparation
- 1 ¾ cups coconut butter
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon coconut oil
The Execution
1. Line an 8×8-inch square baking pan with aluminum foil; set aside.
2. Spoon coconut butter into a saucepan and warm over low heat until coconut butter is melted.
3. Stir and remove from heat.
4. Add pumpkin and spices; stir. The mixture will be thick and almost grainy.
5. Add the coconut oil and stir vigorously to combine the ingredients and distribute the oil.
6. Spoon the mixture into the prepared pan and spread evenly with the back of a spoon.
7. Place a piece of wax paper over the top of the fudge and use your hands to press the fudge mixture evenly into the pan.
8. Remove the wax paper and discard. Place fudge in the refrigerator for 1 to 2 hours, until cooled and firm.
9. Remove the fudge from the refrigerator and carefully lift out the foil pan lining along with the fudge. Peel back the foil from the edges of the fudge.
10. Use a sharp knife to cut the large brick of fudge into 25 equal squares.
11. Store the fudge in a sealed container up to 1 week in the refrigerator.
This makes a total of 25 servings Pumpkin Fudge. Each serving comes out to be 109.28 Calories, 10.63g Fats, 2.19g Net Carbs, and 1.2g Protein.
| Pumpkin Fudge | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1 ¾ cups coconut butter | 2521 | 252 | 98 | 56.1 | 41.9 | 27.99 |
| 1 cup pumpkin puree | 81 | 0 | 20 | 8.1 | 11.9 | 1.99 |
| 1 teaspoon ground cinnamon | 6 | 0.03 | 2.1 | 1.4 | 0.7 | 0.1 |
| ¼ teaspoon ground nutmeg | 3 | 0.2 | 0.27 | 0.1 | 0.17 | 0.03 |
| 1 tablespoon coconut oil | 121 | 13.47 | 0 | 0 | 0 | 0 |
| Totals | 2732 | 265.7 | 120.37 | 65.7 | 54.67 | 30.11 |
| Per serving(/25) | 109.28 | 10.63 | 4.82 | 2.63 | 2.19 | 1.2 |
Pumpkin Fudge
Ingredients
- 1 ¾ cups coconut butter
- 1 cup pumpkin puree
- 1 tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 Tbsp. coconut oil
Instructions
- Line an 8x8-inch square baking pan with aluminum foil; set aside.
- Spoon coconut butter into a saucepan and warm over low heat until coconut butter is melted.
- Stir and remove from heat.
- Add pumpkin and spices; stir. The mixture will be thick and almost grainy.
- Add the coconut oil and stir vigorously to combine the ingredients and distribute the oil.
- Spoon the mixture into the prepared pan and spread evenly with the back of a spoon.
- Place a piece of wax paper over the top of the fudge and use your hands to press the fudge mixture evenly into the pan.
- Remove the wax paper and discard. Place fudge in the refrigerator for 1 to 2 hours, until cooled and firm.
- Remove the fudge from the refrigerator and carefully lift out the foil pan lining along with the fudge. Peel back the foil from the edges of the fudge.
- Use a sharp knife to cut the large brick of fudge into 25 equal squares.
- Store the fudge in a sealed container up to 1 week in the refrigerator.
