“This Pumpkin Fudge is every bit as indulgent as regular fudge, but with zero added sugar.” Keto Pumpkin Fudge – You must try this recipe.
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- 1 ¾ cups coconut butter
- 1 cup pumpkin puree
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 Tbsp. coconut oil
- Line an 8×8-inch square baking pan with aluminum foil; set aside.
- Spoon coconut butter into a saucepan and warm over low heat until coconut butter is melted.
- Stir and remove from heat.
- Add pumpkin and spices; stir. The mixture will be thick and almost grainy.
- Add the coconut oil and stir vigorously to combine the ingredients and distribute the oil.
- Spoon the mixture into the prepared pan and spread evenly with the back of a spoon.
- Place a piece of wax paper over the top of the fudge and use your hands to press the fudge mixture evenly into the pan.
- Remove the wax paper and discard. Place fudge in the refrigerator for 1 to 2 hours, until cooled and firm.
- Remove the fudge from the refrigerator and carefully lift out the foil pan lining along with the fudge. Peel back the foil from the edges of the fudge.
- Use a sharp knife to cut the large brick of fudge into 25 equal squares.
- Store the fudge in a sealed container up to 1 week in the refrigerator.
Per Serving: 109 calories; 10.6 g fat; 2.1 g carbohydrates; 1.2 g protein; 80 mg cholesterol; 205 mg sodium.
Recipe by: Linda B., Photo Credit: Master Q (flickr)
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