This easy pumpkin-flavored fudge is smooth and creamy. It is also keto-friendly and low carb. The fudge needs just 3 ingredients and only takes about 5 minutes to prepare.
This fudge is so easy to make. It keeps well in the freezer so you can have a quick dessert whenever you’re in the mood for something sweet.
Ingredients
- Sugar-free white chocolate chips
- Pumpkin puree
- Pumpkin pie spice
Sugar-free white chocolate chips: For this recipe we used ChocZero white chocolate chips which are sweetened with monkfruit extract. I haven’t tested all the different sugar-free white chocolates on the market, but I have found that ChocZero ones are usually good for recipes that require melting the chocolate. I don’t recommend using Lily’s white chocolate chips which are sweetened with Stevia and erythritol. I found that these chocolate chips don’t melt as well and they have a crystallized texture when the fudge sets.
Pumpkin puree: I used canned pumpkin puree but you can also use homemade. If using homemade, make sure your pumpkin puree is very thick with very little water as any added moisture will prevent the fudge from setting.
Pumpkin pie spice: To help enhance the pumpkin flavor in this fudge, I added pumpkin pie spice. You can only use a little bit of puree in the fudge itself, so adding the spice helps to add more pumpkin flavor and make it more flavorful overall.
How to Make Keto Pumpkin Fudge
- The white chocolate chips are first melted until smooth.
- The pumpkin puree and spice are then stirred in until the batter is smooth and uniform.
- Pour the batter into a parchment-lined loaf pan and then place into the freezer until solid. The fudge can then be cut with a sharp knife into small squares.
More Keto Fudge Recipes
3 Ingredient Keto Pumpkin Fudge
Ingredients
- 2 cups (307 g) ChocZero white chocolate chips see note before starting
- 3 tbsp (45 g) pumpkin puree room temperature
- 1 tsp (2.3 g) pumpkin pie spice
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.
- 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 and pumpkin spice 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 solidify
- 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. Fudge should be consumed soon after it is removed from the freezer because otherwise it become soft and sticky.
Notes
- I made this fudge with ChocZero white chocolate chips.* While this is not the only brand that will work, you do want to avoid chocolate that is sweetened with erythritol or stevia. For example, I don't recommend using Lily's white chocolate chips. You want to look for white chocolate sweetened with monkfruit. It may also work if it is sweetened with allulose.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- 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.
