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    Home » Gluten Free

    Chocolate Pumpkin Keto Fudge

    Published: Oct 31, 2017 · Updated: Aug 31, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    This keto fudge is smooth and creamy as well as being easy to make.

    When I first made this keto fudge recipe I was surprised at how addictive this is. A first batch disappeared almost as fast as I could make it. Luckily, I had some more pumpkin in the fridge, so a second batch was made a few days later.

    keto fudge

    Keto fudge is a healthier alternative to the sugar laden fudge but even better is the simplicity to make it. It’s just a matter of placing all the ingredients into a food processor and mixing. I used silicone mini muffin tins as they are easy to pop out the little fudge cups. You could roll this mixture up for little keto fudge balls, then roll in some coconut or cocoa. Or just use a square tin and cut out slices.

    keto fudge


    Store the keto fudge in the freezer to keep its shape. It will still hold up in the fridge but will be a bit softer.
    What the video does not show is me happily cleaning the bowl with a spoon and almost licking the food processor blade clean with my tongue. This keto fudge is addictive!

    keto fudge

    WATCH THE VIDEO


     

    chocolate pumpkin fudge

    Pumpkin Chocolate Keto Fudge

    Angela Coleby
    This keto fudge is smooth and creamy as well as being easy to make.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Freezing time 2 hrs
    Total Time 2 hrs 10 mins
    Course Desserts, Snacks
    Servings 12 Squares
    Calories 73 kcal

    Ingredients
     
     

    • ½ cup Pumpkin puree unsweetened tinned
    • ½ cup Almond butter
    • ¼ cup Xylitol or other sweetener
    • ¼ cup Cocoa powder unsweetened
    • ½ teaspoon Vanilla extract
    • 1 teaspoon Pumpkin spice
    • ¼ teaspoon Salt

    Instructions
     

    • Place all the ingredients into a food processor.
    • Blitz until smooth.
    • Spoon the mixture into either a parchment paper lined 8 x 8 brownie tin or silicone mini muffin tin.
    • Smooth the mixture.
    • Place in the freezer or fridge for a couple of hours until firm.  
    • I keep mine in the freezer to keep firm, but they keep in the fridge too.
    • Eat and enjoy!

    Notes

    Makes 12
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1fat bombCalories: 73kcalCarbohydrates: 4gProtein: 2gFat: 6gFiber: 1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

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    Reader Interactions

    Comments

    1. Lewis

      September 08, 2020 at 12:37 pm

      If I don’t have almond butter can I substitute it for peanut butter?

      Reply
      • Angela Coleby

        September 12, 2020 at 10:40 am

        Yes you can.

        Reply

    Trackbacks

    1. 151 Best Keto Snacks (Low Carb Friendly), Smash Cravings With No Guilt says:
      January 27, 2019 at 11:06 pm

      […] Get This Keto Sweet Recipe […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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