Keto Pumpkin Fudge
A delicious, low-carb Thanksgiving treat! This creamy keto fudge is packed with seasonal pumpkin spice flavor and is perfect for a guilt-free dessert.
Equipment
- Skillet
- 8x8 dish
- Parchment Paper
Ingredients
- 2 cups heavy cream
- 7 ounces sugar-free white chocolate chips
- 1/2 cup monk fruit/allulose sweetener
- 1/3 cup pumpkin puree
- 1/3 cup butter
- 2 tsp sugar-free maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Melt the butter in a skillet over medium heat, then stir in the sweetener and heavy cream.
- Lower the heat and let it simmer for 20–30 minutes, whisking often, until it thickens enough to coat a spoon and leaves a clean line when you drag your finger across it.
- Add the white chocolate chips, pumpkin puree, maple syrup, and pumpkin pie spice, whisking until the chocolate melts and everything is smooth.
- Turn off the heat, stir in the vanilla, then pour the mixture into an 8x8 dish lined with parchment paper.
- Freeze for at least 2 hours (or overnight) before slicing and serving.
Notes
Nutrition per serving: Calories: 357, Total Carbs: 4g, Net Carbs: 4g, Fats: 33g, Protein: 2g
