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Pumpkin Chocolate Keto Fudge

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

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 bomb | Calories: 73kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Fiber: 1g