This creamy smooth pumpkin fudge needs just 2 ingredients and is keto-friendly, low carb and low sugar. It is easy to prepare and you don’t even need a candy thermometer to make it.
This easy fudge has a pure pumpkin flavor. You can also add spices if you prefer a pumpkin spice flavor.
Ingredients
- Pumpkin
- Sugar-free white chocolate
Pumpkin: This recipe uses pumpkin puree to add pumpkin flavor to the fudge. The pumpkin also gives the fudge a natural orange yellow color. I used canned pumpkin puree but you can also use homemade. Make sure you choose a brand that is thick and isn’t watery.
Sugar-free white chocolate: We used white chocolate chips sweetened with monkfruit. You want to use sugar-free chocolate that is sweetened with either monkfruit or allulose for this recipe. Sugar-free chocolate sweetened with erythritol will crystallize. This recipe can also be made with regular white baking chips if you don’t need the recipe to be low sugar.
How to Make Keto Pumpkin Fudge
- The chocolate is first melted until smooth. The pumpkin puree is then mixed in.
- The mixture is then transferred to a parchment-lined pan and placed into the freezer to set.
Fudge Texture
This fudge has a creamy, smooth and slightly chewy texture. The fudge will be a little soft and chewy if left out at room temperature for a while. For a firmer texture, keep it in the freezer.
More Keto Fudge Recipes
2 Ingredient Keto Pumpkin Fudge
Ingredients
- 2 cups (307 g) sugar-free white chocolate chips
- 2.5 tbsp (38 g) pumpkin puree room temperature
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later. For thicker fudge, use a 7 inch loaf pan.
- Add white chocolate chips to a microwave-safe bowl. Heat in 15-30 second increments, stirring in between with a spatula, until it’s completely smooth and melted. Alternatively, you can also melt the chocolate on the stove using the double boiler method.
- Stir in the pumpkin puree with a spatula until the batter is smooth and uniform in color. Make sure your pumpkin is room temperature before adding it. If it has been in the fridge, it will cause the melted chocolate to seize.
- Pour mixture into the prepared loaf pan and spread in an even layer. Cover with plastic wrap and freeze until the surface feels firm to the touch.
- Once the fudge is set, remove the pan from the freezer. Lift the fudge out of the pan using the parchment paper overhang and place it on a cutting board. Cut into 1-inch squares with a large sharp knife. Serve immediately, or store them in an airtight container in the freezer until ready to eat.
Notes
- Try to use a pumpkin puree with a very thick consistency. There are some brands that are more watery and thin and you don't want to use those.
- This recipe works best with sugar-free white chocolate that is sweetened with monkfruit or allulose. Chocolate that is sweetened with erythritol will crystallize leaving a crunchy texture in your fudge. I also have found that white chocolate sweetened with erythritol doesn't melt very well. I used ChocZero white chocolate chips.
- I used a 7 inch loaf pan to get thicker fudge.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
