This keto fudge recipe is perfect for those who love pumpkin pies and are following the keto diet. It’s the perfect sweet treat to serve for Halloween, and of course, at your Thanksgiving Dinner.
You can have the fudge as a snack or dessert, or finger food at any time of the day, or when you find yourself craving something sweet and tasty.
Although the recipe contains pumpkin, carrot puree and molasses which are not exactly low carb each serving of the fudge contains only 1 net gram of carbohydrate. You might have a hard time restricting them once you’ve tasted them because they are very moreish.
Related reading: What Are Net Carbs And Why Are They Important?
Want some more low carb pumpkin recipes? Try these:
Low calorie sweeteners
The low carb brown sugar used in this recipe is Sukrin Gold. It has 98% fewer calories and 97% less available carbohydrates than sugar. It contains erythritol, tagatose, glycerol, malt extract and stevia (steviol glycosides).
Related reading: 6 Damaging Effects Of Sugar On Your Body
Tagatose is a new artificial sweetener manufactured from lactulose, or milk sugar. It is similar to fructose. Only about 20% of tagatose is absorbed in the small intestine, the rest is mostly fermented by bacteria in the large intestine into short chain fatty acids which help support the beneficial gut bacteria.
It’s considered to be safe by the FDA and unless you have a fructose intolerance should not cause any side effects.
You could use Swerve Brown instead if you prefer. It’s considered to be zero carb and contains Erythritol (a sugar alcohol), prebiotic oligosaccharides, vegetable glycerine, fruit juice concentrate, and natural flavors.
In the video you will see that a microwave is used to melt the butter and cook the crust ingredients. I have changed the directions to melting and cooking on a stove as I believe that microwaving butter can burn the whey in it.
Also, you have to also take care not to over heat the erythritol because it can re-crystalize if the liquid evaporates which it can do so easily in a microwave.
I got rid of my microwave years ago after hearing that it can reduce nutrients in food and alter fats and protein.
There is a lot of controversy over it but this article on GreenMedInfo states that studies show that microwaving drastically reduce nutrient in food. They only publish well researched articles on that site so I trust it.
Keto Fudge Recipe
Makes 24 servings at 1 net carb each
Spiced pumpkin fudge:
- 25 cup or 275g low-carb brown “sugar” such as Sukrin or Swerve Brown
- ¼ cup or 63 ml low carb nut milk
- ¾ cup or 192 grams unsweetened almond butter
- 2 tbsp. or 22 grams carrot puree (steam the carrots and blend)
- 1 tsp. or 5 ml vanilla extract
- 2 tbsp. or 22 grams pumpkin puree
- 1 cup or 225 grams organic cream cheese
- 2 tsp. pumpkin pie spice
- ¼ tsp. molasses
Pie crust crumble:
- 1 tsp. or 1 gram coconut flour
- 1/4 cup or 24 grams almond flour
- 1 tbsp. or 14 grams of grass-fed butter
- 1 tsp. powdered erythritol
- 1/8 tsp. salt (not needed if using salted butter)
1. Melt butter in a pan over medium heat. Add the rest of the pie crust ingredients and mix well. Heat the mixture carefully until it turns golden brown. Set aside and start preparing the fudge.
2. In another pan heat the carrot puree, pumpkin puree, nut milk, and erythritol. Stir often until the sweetener has been fully dissolved and the mixture has developed a thickened texture.
3. Add the spices to the mixture and combine well. Heat for another 5 minutes over low heat. Then add the cream cheese, almond butter, and vanilla. Mix well until fully combined.
4. Pour the mixture into a container that’s lined with non-bleached parchment paper. Smooth the top and sprinkle with the crust crumble that you’ve prepared. Press lightly so it sticks onto the fudge.
5. Refrigerate the pumpkin fudge for at least 3 hours or until fully chilled. Remove from the container and cut it into 24 slices.
Here’s a video demo of this keto fudge recipe:
Pumpkin pie fudge image by Julie