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.
