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bite taken from sugar free keto pumpkin fudge
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3.96 from 21 votes

Keto Pumpkin Fudge

This 2-ingredient keto pumpkin fudge is easy to make in just a few minutes. Made with simple pumpkin purée and sugar-free white baking chips.
Prep Time8 mins
Chill Time3 hrs
Total Time3 hrs 8 mins
Course: Dessert
Cuisine: American
Servings: 13
Calories: 120kcal
Author: Amber @ Low Carb Quick

Equipment

  • glass bowl (double boiler)

Ingredients

  • 9 oz Lily's white chocolate chips (1 pkg) or preferred sugar-free brand
  • ½ cup pumpkin purée room temperature

Instructions

  • Heat the chocolate chips in a double boiler over gently simmering (not boiling) water.
  • Add in the pumpkin purée. Stir.
  • Before the mixture hardens, quickly add it to a silicone mold of your choice (or glass dish)
  • Refrigerate for at least 3 hours, then cut into small squares before serving.

Notes

Tips:

Store the fudge in an air-tight container (covered) in the refrigerator for up to 3-4 days.
Fudge may be frozen and thawed overnight in the refrigerator.
 
Too gooey? Add less pumpkin. 
Too hard? Re-heat the chocolate chips or make sure they are completely melted before mixing with pumpkin purée
 

Nutrition

Serving: 1inch square | Calories: 120kcal | Carbohydrates: 9g | Fat: 8g | Saturated Fat: 5g | Fiber: 3g