This creamy, smooth pumpkin fudge is low-carb, keto-friendly, and requires just two ingredients. It’s easy to prepare, requires no candy thermometer, and delivers a delightful pumpkin flavor. Perfect for fall or anytime you crave a quick and simple dessert!
Ingredients
- 2 cups (307 g) sugar-free white chocolate chips
- 2.5 tbsp (38 g) pumpkin puree room temperature
Instructions
1. Prepare the Pan
Line an 8×4-inch loaf pan with parchment paper, leaving some overhang for easy removal. For thicker fudge, use a 7-inch loaf pan.
2. Melt the Chocolate
Place white chocolate chips in a microwave-safe bowl. Heat in 15–30 second intervals, stirring between each interval until completely melted and smooth. Alternatively, use the double boiler method on the stove.
3. Combine Chocolate and Pumpkin
Ensure the pumpkin puree is at room temperature. Stir the puree into the melted chocolate until the mixture is smooth and uniform in color.
4. Set the Fudge
Pour the mixture into the prepared loaf pan and spread it evenly. Cover with plastic wrap and freeze until firm.
5. Cut and Serve
Once the fudge is set, remove it from the freezer. Use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut into 1-inch squares with a sharp knife.
Serve immediately or store in an airtight container in the freezer for a firmer texture.
Expert Tips
- Pumpkin Consistency: Use thick pumpkin puree to avoid watery fudge.
- Chocolate Choice: Sugar-free white chocolate chips sweetened with monkfruit or allulose work best. Avoid erythritol-sweetened chocolate to prevent crystallization.
- Storage: For a firmer texture, store fudge in the freezer.
Nutritional Information (Per Piece)
- Calories: 84 kcal
- Carbohydrates: 7 g
- Net Carbs: 1 g
- Protein: 1 g
- Fat: 5 g
- Saturated Fat: 3 g
- Sodium: 16 mg
- Fiber: 6 g
- Sugar: 1 g
FAQ’s
What are the two main ingredients for keto pumpkin fudge?
The two main ingredients are pumpkin puree and sugar-free white chocolate sweetened with monkfruit or allulose.
Can I use any type of pumpkin puree?
Yes, but make sure the puree has a thick consistency. Avoid brands that are watery, as they can affect the texture of the fudge.
Why should I avoid chocolate sweetened with erythritol?
Chocolate sweetened with erythritol tends to crystallize, leaving a crunchy texture, and it doesn’t melt as well as monkfruit or allulose-sweetened chocolate.
How should I store pumpkin fudge?
Store the fudge in the freezer for a firmer texture. Keep it in an airtight container until ready to serve.
Can I add spices to the fudge?
Yes, you can add pumpkin pie spices or cinnamon to give the fudge a spiced pumpkin flavor.
