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Keto Pumpkin Fudge

Keto Pumpkin Fudge

Fall Candy for Keto Diet

Keto Pumpkin Fudge

A chocolate free pumpkin pie “fudge” that’s keto friendly for the fall!
Servings: 0

Ingredients

  • 1 cup coconut oil melted
  • 2-4 tsp gelatin
  • 1 cup pumpkin puree 100% pure
  • 2 servings unflavored protein powder
  • ½ cup allulose
  • 1 tbsp pumpkin spice
  • ½ tsp salt
  • ½ tsp vanilla extract
  • ¼ tsp pure liquid monk fruit
  • ½ cup raw pecans
  • 1 pinch flaky sea salt optional

Instructions

  • In a skillet, over low to medium heat, toast the pecans gently. When fragrant, remove from heat and allow to cool. Chop the toasted pecans and set aside.
  • Prepare an 8x8 inch baking pan with parchment paper and set to the side.
  • In a large bowl, melt the coconut oil and sprinkle the gelatin over the surface.
  • Add the pumpkin puree, protein powder, allulose, pumpkin spice, salt, vanilla, and monk fruit. Using an immersion blender, blend the mixture until uniform and smooth.
  • Pour the batter into the prepared pan. Sprinkle the chopped pecans over the top, evenly. If desired, sprinkle flaky sea salt over the top as well.
  • Place the fudge into the freezer for 1-2 hours, or into the fridge for 4-6 hours, to set. Cut into 25-36 even squares. Store in the fridge for up to a week or in the freezer for up to a month.

I love candy! And now that Halloween has passed, there’s a lot of it around. 

I’d rather not slip up and dive face first into the candy my kids have carefully arranged on the kitchen counter. 

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