There are two recipes for pumpkin fudge here! The first uses coconut oil and the second is White Chocolate Pumpkin Fudge. Both are less than 1 carb per serving!
Pumpkin Spice Fudge (version 1)
6 ounces coconut oil
4 ounces butter, salted (ghee for dairy free)
½ cup pumpkin puree
1/3 cup Sukrin Melis, powdered sweetener
1 teaspoon vanilla extract
½ teaspoon maple extract (optional)
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon ground cloves (optional)
Makes 12 servings and a little less than 1 carb per serving. As mixture cools to room temperature use an immersion blender or hand mixer to blend it really, really well. If the mixture isn’t cool enough, the fudge will separate when it cools in the fridge. Pour into an 8” by 8” Be sure to refrigerate it as soon as you pour it into a glass dish. Refrigerate for at least 2 hours until set. Cut into squares and store in fridge or freezer.
White Chocolate Pumpkin Spice Fudge (Version 2)
6 ounces cocoa butter link to purchase
4 ounces butter, salted (ghee for dairy free)
½ cup pumpkin puree
1/3 cup Sukrin Melis, powdered sweetener
1 teaspoon vanilla extract
½ teaspoon maple extract (optional)
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon ground cloves (optional)
Makes 12 servings and a little less than 1 carb per serving. As mixture cools to room temperature use an immersion blender or hand mixer to blend it really, really well. If the mixture isn’t cool enough, the fudge will separate when it cools in the fridge. Pour into an 8” by 8” Be sure to refrigerate it as soon as you pour it into a glass dish. Refrigerate for at least 2 hours until set. Cut into squares and store in fridge or freezer.
Leave a Reply