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    Home » Recipes » Low-Carb Keto Sweet Treats Recipes

    Low-Carb Sugar-Free Pumpkin Pie Fudge (No Bake)

    Published: Sep 15, 2017· Modified: Feb 7, 2022· By Libby Jenkinson May contain affiliate links.

    7649 shares
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    sugar-free pumpkin pie fudge sliced on a wooden circle

    Smooth and creamy no-bake low-carb sugar-free pumpkin pie fudge (0.8g net carbs). An easy one-pot recipe made in under 10 minutes.

    The delicious keto-friendly dessert is made from simple ingredients and there's even a recipe for homemade pumpkin spice.

    sugar-free pumpkin pie fudge sliced on a wooden circle
    Smooth and creamy no-bake sugar-free pumpkin fudge (0.8g net carbs).

    When it's pumpkin season, winter, fall, or Thanksgiving, it's great to find new pumpkin puree recipes that won't mess with your blood sugar and keep you on track with your low-carb diet.

    Jump to:
    • Is pumpkin keto?
    • Ingredients you need
    • How to make homemade pumpkin spice
    • Substitutions and variations
    • How to make pumpkin fudge from scratch
    • How to store pumpkin fudge
    • More sugar-free pumpkin pie spice recipes
    • Expert recipe tips
    • 📖 Recipe
    • 💬 Comments
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    Is pumpkin keto?

    Pumpkin is only 6g net carbs per 100g which makes it ideal for sweet low-carb recipes. Pumpkin adds colour, flavour, vitamins, minerals, phytonutrients, and a subtle sweet taste.

    Pumpkin is a low-carb vegetable that's widely used for those on a keto diet or low-carb diet.

    Pumpkin can be used for savory dishes such as pumpkin and coconut soup, keto pumpkin and bacon soup, roast pumpkin, or mashed pumpkin with butter and garlic. It can also be used in sweet desserts such as keto chocolate pumpkin pie, pumpkin pie spice fudge, and pumpkin pie spice latte.

    It is low carb, low calorie, low fiber, low protein, and contains vitamin A, vitamin C, and iron.

    Pumpkin nutrition serving per 100g: 6.5 g total carbs, 0.5 g fiber, 6 g net carbs, 1 g protein, 0.1 g fat, 26 calories.

    nutrition for pumpkin values

    Ingredients you need

    ingredients needed to make sugar-free pumpkin pie fudge
    Ingredients needed to make sugar-free pumpkin fudge.

    The simple keto pumpkin fudge recipe only needs a few wholesome ingredients, which you probably have in your pantry and fridge already.

    For this healthy pumpkin recipe, you'll need to ensure you only use the full-fat cream cheese. Be warned - if you use the spreadable cream cheese, it will NOT be set as a block of fudge that can be cut. You would have to freeze it, to ensure it is firm enough to be cut with a knife.

    All quantities and full instructions are in the recipe card below.

    Pumpkin puree - fresh pumpkin puree or pumpkin pie filling will work in this pumpkin fudge. Ensure whichever pumpkin puree you use is low moisture otherwise the pumpkin fudge recipe will not set.

    Butter - You can use salted butter or unsalted butter in this fudge recipe. Adjust salt before pouring. Salt actually brings out the sweetness in a recipe.

    Cream cheese - always use a full-fat block of cream cheese, otherwise, your fudge will not set and you will have to freeze your fudge.

    Pumpkin pie spice - you can buy a ready-made spice jar or make your own homemade pumpkin pie spice.

    Vanilla - you can use vanilla essence or vanilla extract. You could also use maple syrup extract too.

    Sweetener - use your favourite sugar-free sweetener or sugar replacement. Add more or less than the recipe suggests. You may need twice the amount of sweetener if you are a beginner.

    How to make homemade pumpkin spice

    ingredients to make homemade pumpkin pie spice
    Easy homemade pumpkin pie spice recipe

    You can buy a spice jar of pumpkin pie spice or you can make your own homemade pumpkin spice mix with a few simple spices. This way you can adjust each flavour to your liking, it is cheaper, and you know exactly what the ingredients are so you can avoid added sugars and unnecessary starches.

    Once you have your own freshly made jar of pumpkin spice, you can make a wide variety of recipes at the end of this post. Pies, soup, fudge, and even the famous Starbucks pumpkin pie spice latte.

    Substitutions and variations

    Pumpkin - You make your own homemade puree. Fresh pumpkin can be cooked and pureed until it is smooth OR you may use the tinned/canned pumpkin pie filling. Just remember to read the nutrition label to confirm there are no added sugars or starches.

    If you make your own pumpkin puree, gently steam or boil your fresh pumpkin until soft. You must make sure you allow all the steam to escape before pureeing It must be low moisture otherwise the pumpkin fudge will not set properly and will be too wet and damp.

    Chocolate - once the fudge mixture has cooled, and before pouring into the lined baking tin, you can stir through some sugar-free dark chocolate chips or sugar-free white chocolate chips.

    How to make pumpkin fudge from scratch

    Full instructions are in the printable recipe card below and you can also watch the recipe video.

    Step 1: Gently heat the butter in a small saucepan over low heat then place all the other ingredients in the saucepan and warm together and mix until smooth. DO NOT OVERHEAT.

    mixing sugar-free pumpkin pie fudge in a small saucepan
    Gently arm the butter, cream cheese, and pumpkin pie spices together.

    Step 2: Remove your saucepan from the heat, allow it to cool slightly, mixing all the time to ensure the butter doesn't separate. Pour into a baking pan that has been lined with baking parchment paper.

    sugar-free pumpkin pie fudge poured into a baking traty lined with baking parchment paper
    Pour low-carb sugar-free pumpkin pie spice fudge into a lined pan.

    Step 3: Sprinkle chopped pecans or walnuts over the surface of the sugar-free fudge.

    sugar-free pumpkin pie fudge sliced on a wooden circle
    Low-carb sugar-free

    Step 4: Place the fudge in the fridge to set completely. When set, slice into small squares. Alternatively, once the fudge is almost set, you can roll the mixture into balls then freeze them.

    Topping instructions: Pecans or chopped walnuts are optional, but I like to sprinkle a few salted chopped nuts over the top of the sugar-free pumpkin fudge recipe for that little extra salty crunch.

    How to store pumpkin fudge

    Always wait before you eat the creamy fudge and allow your pumpkin fudge to cool completely.

    You can store your delicious fudge in the fridge in an airtight container for up to 3 days. It can also be stored in a freezer for up to 3 months. Frozen fudge is absolutely delicious to nibble on and it restricts how fast you can eat each square.

    More sugar-free pumpkin pie spice recipes

    There are so many low-carb recipes and keto recipes that use pumpkin pie spice flavour with zero guilt. Each recipe is gluten-free and keto-friendly.

    • How to make homemade pumpkin spice mix
    • Keto pumpkin pie spice latte
    • Keto chocolate pumpkin pie
    • Pumpkin pie mug keto cheesecake

    Expert recipe tips

    Why doesn't my pumpkin pie fudge set?

    You may have overheated the fudge or may have accidentally used a spreadable or lite, low-fat cream cheese. These will not set the fudge. You would have to freeze it, to ensure it is firm enough to be cut with a knife.

    Why has my fudge separated?

    Do not overheat the cream cheese or it will split and separate. Just heat gently, so the butter and cream cheese mix together beautifully. If it has separated, allow the fudge to cool, and as the butter begins to set, stir the mixture back together. Stir again to emulsify before pouring into the lined baking dish.

    Do I need to boil the fudge?

    No, If the cream cheese and butter are heated too high, they will begin to separate. Only warm enough on low heat to melt the butter and cream cheese together.

    Can I make this pumpkin pie fudge dairy-free?

    No, this particular recipe is based entirely on dairy products such as butter and cream cheese. However, you may enjoy dairy-free chocolate Bounty bars (coconut bars) instead.

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    📖 Recipe

    sliced sugar-free pumpkin pie fudge on a slice of wood

    Keto Pumpkin Pie Spice Fudge Recipe

    Please rate this recipe.

    4.1 from 116 votes
    Servings: 25
    NET carbs: 0.8g
    Author: Libby Jenkinson
    Prep Time 10 minutes
    Total Time 10 minutes
    Category: Sweet treats
    Diet: Diabetic. Gluten Free. Vegetarian
    Egg free. Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Print
    Smooth and creamy no-bake low-carb sugar-free pumpkin pie fudge (0.8g net carbs). An easy one-pot recipe made in under 10 minutes.

    Recipe Video

    Calculate ingredients

    Adjust servings: 25
    Prevent your screen from going dark

    Ingredients

    • 110 g (½ cup) pumpkin puree
    • 220 g (2 sticks) butter
    • 100 g (3.5 oz) cream cheese full fat
    • 2 tablespoon pumpkin pie spice mix
    • 1 teaspoon vanilla extract
    • 3 tablespoon powdered sweetener or more to taste
    • pinch salt

    Equipment

    • Stick Blender

    Instructions

    • Gently heat the butter in a small saucepan on low heat then place all the other ingredients in the saucepan and gently warm together and mix until smooth. 
    • Remove the saucepan from the heat and allow to cool, stirring to ensure the fudge does not seperate.
    • Pour into a baking dish that has been lined with baking parchment paper and sprinkle chopped pecans or walnuts to garnish. 
    • Place in the fridge. When set, cut into small squares. 
    © Copyright Ditch The Carbs

    Notes

    Please read the recipe FAQ before you begin.
    Do not overheat the butter and cream cheese.
    Mix the warm fudge while allowing it to cool, before pouring it into your lined baking tin.
    Nutrition Facts
    Keto Pumpkin Pie Spice Fudge Recipe
    Serving Size
     
    1 square
    Amount per Serving
    NET carbs
     
    0.8
    g
    Total Carbohydrates
     
    1
    g
    0
    %
    Fiber
     
    0.2
    g
    1
    %
    Sugar
     
    0.3
    g
    0
    %
    Protein
     
    0.4
    g
    1
    %
    Fat
     
    8.6
    g
    13
    %
    Sodium
     
    76.2
    mg
    3
    %
    Potassium
     
    20.2
    mg
    1
    %
    Vitamin A
     
    959.7
    IU
    19
    %
    Vitamin B1
     
    0.1
    mg
    7
    %
    Vitamin B6
     
    0.1
    mg
    5
    %
    Vitamin B12
     
    0.1
    µg
    2
    %
    Vitamin C
     
    0.3
    mg
    0
    %
    Vitamin D
     
    0.2
    µg
    1
    %
    Vitamin E
     
    0.3
    mg
    2
    %
    Vitamin K
     
    1.6
    µg
    2
    %
    Calcium
     
    10.5
    mg
    1
    %
    Folate
     
    1.3
    µg
    0
    %
    Iron
     
    0.2
    mg
    1
    %
    Magnesium
     
    2.2
    mg
    1
    %
    Selenium
     
    0.2
    µg
    0
    %
    Zinc
     
    0.1
    mg
    1
    %
    % Daily Value*
    -
    Calories
    80.4
    * Percent Daily Values are based on a 2000 calorie diet.

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    Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.

    sugar-free pumpkin pie fudge sliced sitting on a wooden block
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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

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    Reader Interactions

    Comments

    1. Shelly (the fudge lover)

      October 28, 2021 at 4:08 pm

      5 stars
      I'm not sure why these negative Nancys are commenting. You need the butter so help the cream cheese set solid . And if it's not sweet enough, duh, add more sweetener! It's not rocket science folks, it's delicious and soft as long as you follow the recipe and all of Libby's great tips. Too many people want to skip to the recipe card to save 3 minutes reading, spend 20 minutes making the fudge, then the next 20 minutes complaining. Take 3 extra minutes to read the tips = baking success every single time 🙂

      Reply
      • Libby Jenkinson

        October 28, 2021 at 4:11 pm

        5 stars
        Thank you Shelly (the fudge lover), I do add the "Jump to recipe" button right at the top, only by popular demand, but then no one reads my tips. I'm so glad you love this. You might also like my peanut butter fudge too.

        Reply
    2. Shelli

      September 19, 2020 at 9:04 am

      Yes. I was just going to say this. There is only 1 stick used instead of 2. I will have remake this dessert.

      Reply
    3. Steve

      October 17, 2019 at 12:56 pm

      4 stars
      Flavour is bang on!! Ive tried it a few times now and it does not set as fudge . So just have to freeze it. Even teied subbing half the butter with coconut oil and even added a 1/3 cup whey isolate and still didnt set lol. Perhaps the recipe is meant for homemade puree. Even steaming off the can puree didnt work. Oh well still tastes great!!? Thanks for this great site!!

      Reply
      • Libby www.ditchthecarbs.com

        October 18, 2019 at 3:03 pm

        5 stars
        Hey there Steve, thanks for the great feedback. Did you use pumpkin puree or pumpkin pie filing?

        Reply
    4. Missy

      September 22, 2019 at 11:14 am

      Perhaps it is too wet due to 2 sticks of butter. In the video you only melt one?

      Reply
      • Libby Jenkinson

        October 28, 2021 at 4:21 pm

        5 stars
        Hi Missy, the recipe definitely needs 2 sticks of butter, this is what sets the fudge. My videos often get clipped to meet the time requirements of some social media platforms. I have added a whole lotta more tips and recipe FAQ to help everyone who makes this for the first time. I hope this helps.

        Reply
    5. Terri

      January 26, 2019 at 6:11 am

      3 stars
      After reading negative comments I still decided to give this a try. My gas stove runs too hot so I kept taking the butter off the burner every two minutes to let the temperature come down a little and so it wouldn't be too hot when I added the cream cheese. I used a gram scale to measure everything. I used Great Value (Walmart) canned pumpkin (not the pumpkin pie stuff) and was happy that it was VERY thick. As I was mixing everything together in the final step on the stove I noticed the butter didn't want to incorporate with the other ingredients. I mixed as hard as I could by hand and got some of it to incorporate so when there was only a few little bits of cream cheese unmelted I put it in my food processor and blended it for a while. It worked! It was consistent throughout with no butter separation. Sadly, even after 24 hours in the fridge it never set up thick as fudge. I could not pick up a cut piece with my hand. I could, however scoop half a piece at a time with a butter knife. It was thick but soft enough to cling to the wax paper and not firm enough to pick up with your hands. I used 5 tablespoons of Swerve instead of 3 and even my husband said it wasn't very sweet. It would have been great if it formed up and with more sweetener though. Awesome pumpkin pie flavor.

      Reply
      • Libby www.ditchthecarbs.com

        January 28, 2019 at 9:53 am

        Thanks for your top tips Terri. I love them. If your fudge doesn't set, just pop it in the freezer and make frozen fudge, it's amazing and takes longer to enjoy also 😉

        Reply
    6. Angie

      October 09, 2018 at 11:14 am

      5 stars
      Mine separated also, but I put the pan in the freezer instead of the refrigerator and it turned out delicious!

      Reply
      • Libby www.ditchthecarbs.com

        October 12, 2018 at 1:42 pm

        5 stars
        Brilliant Angie! This is exactly what I do if it ever separates.

        Reply
    7. Tracy

      March 14, 2018 at 4:52 am

      4 stars
      I tried this recipe yesterday & thankfully I read the comments first. I reduced the amount of butter down from 2 sticks to 1/2 stick. After pouring in a pan & letting the mixture set up I still wasn’t able to get a bar that I could cut. Although, mine turned out more solid than liquid. I would say it has the same consistency of a pumpkin pie (just not sliceable). Either way, it is delicious! I scooped a few tablespoons into a bowl last night for a snack. Very satisfying & at least it was eatable. 🙂

      Reply
    8. Joi

      October 23, 2017 at 2:47 pm

      4 stars
      Mine is tasty but too wet to handle. Weighed and measured all ingredients and used full fat Philly cream cheese, and Trader Joe's brand pumpkin (canned). It's fairly wet (i.e. slides off the spoon quickly but not quite runny) so I'm wondering what is the correct consistency of the Pumpkin for this recipe?

      Reply
      • May

        October 28, 2017 at 7:27 am

        4 stars
        I too used trader joe’s Organic pumpkin purée and the fudge also was a little too wet to handle. Tasty though. Suppose that purée is too wet to begin with. I melted dark chocolate and used it to coat the bottom on the fudge which gave it a more stable base.

        Reply
    9. Audrey M

      October 14, 2017 at 3:04 am

      5 stars
      Made this last week- topped with chopped pecans and a little toasted coconut. It was DELICIOUS!

      Reply
    10. Annie

      October 05, 2017 at 4:45 am

      Whar size dish do you use?

      Reply
    11. Kim McRae

      October 04, 2017 at 1:30 pm

      The video shows cocoa powder being added with the sweetner, but no cocoa powder is listed in the ingredients

      Reply
      • Libby www.ditchthecarbs.com

        October 04, 2017 at 4:33 pm

        The video has been updated and had the word "cocoa" has been removed. It is actually pumpkin spice that gets added. Apologies, I had a bit of trouble with this video.

        Reply
      • Francine

        March 11, 2018 at 9:19 pm

        5 stars
        Its the pumpkin pie spice... Not cocoa.

        Reply
    12. Karen

      October 01, 2017 at 2:46 am

      My didn't set up, more like a thick pudding ??

      Reply
      • Libby www.ditchthecarbs.com

        October 01, 2017 at 10:24 am

        Oh dear, that's not good. I have just updated the recipe to only include 1/2 cup pumpkin puree as few people are telling me theirs didn't set, so this will guarantee it will set each time. Others say it does set each and every time and are sharing their pictures on Instagram. So I am wondering if it is a certain brand of cream cheese that is causing this. Remember to NEVER use spreadable (guaranteed never to set) and to add sweetener and pumpkin spice to YOUR taste. I like mine flavoursome, and not-so-sweet, but you may prefer it differently. So have fun experimenting, and enjoy 🙂

        Reply
        • Anne

          October 22, 2017 at 4:04 pm

          I haven't made this yet, but could the setting issues come from too wet pumpkin puree? Libbys brand tends to be the driest, but I would still dry it some with a high quality paper towel. Another possibility is that someone used pumpkin pie filling instead of pumpkin puree. I'm glad I read the reviews. I know I will be drying the pumpkin when I make this. 🙂

          Reply
          • Libby www.ditchthecarbs.com

            October 22, 2017 at 4:17 pm

            Ahhh. I never ever thought someone might consider to use pumpkin pie filing. That could be it. I only ever use my own home cooked pumpkin puree so I know how much moisture it needs - not much. Thanks for the tip! 🙂

            Reply
    13. Joanne

      September 28, 2017 at 6:41 am

      what size baking dish do i use?

      Reply
      • Libby www.ditchthecarbs.com

        September 28, 2017 at 10:47 am

        Gosh I can't remember sorry, I tend to use a different one each time.

        Reply
    14. Trisha

      September 27, 2017 at 7:27 am

      5 stars
      These are absolutely delicious and set up perfectly. I've made them a few times now and they've turned out every time. One of the times I did get the cream cheese too hot and it broken, but I just used my immersion bender and all was well. These are also great in your morning coffee. Just through one in the blender with your coffee and you have a healthy pumpkin latte! Thanks for a great recipe!

      Reply
      • Libby www.ditchthecarbs.com

        September 27, 2017 at 1:46 pm

        Wow, thanks Trisha. I'm so glad to hear the work for you. Me too, every time. Yay 🙂

        Reply
    15. Fran

      September 26, 2017 at 2:45 am

      I had a similar problem - the fudge stayed like pie filling rather than hardening. And the butter seemed to clarify in the heating process, resulting in puddles of clear butter on top. Also, the cream cheese stayed in tiny lumps even after heating.

      I was thinking of trying again with softened butter and cream cheese, and just mixing rather than heating.

      Reply
      • Libby www.ditchthecarbs.com

        September 26, 2017 at 10:08 am

        I'm sorry to hear this. O wonder of it is a particular brand of cream cheese that is making this happen? If the butter ever comes out of the mixture, simply pop it back in the fridge until the mixture is a little more firm, mix again to incorporate, then place in the lined dish.

        Reply
    16. Suzy

      September 21, 2017 at 3:39 pm

      5 stars
      Silly question... How do I make pumpkin puree and what type of pumpkin is best to use? Crown, butternut, squash?

      Reply
      • Libby www.ditchthecarbs.com

        September 21, 2017 at 5:24 pm

        Any will work. Yay. Just make sure the mixture isn't too wet if you are mashing/making your own.

        Reply
        • Suzy

          September 26, 2017 at 6:50 pm

          I'm an NZ follower and have never seen canned pumpkin puree in a supermarket. Do I just boil til soft then blitz in a food processor til smooth?

          Reply
          • Libby www.ditchthecarbs.com

            September 27, 2017 at 1:51 pm

            I am in NZ too and just boil then make my own mashed pumpkin. All my American readers like to use the canned/tinned variety. Make sure you let all the steam escape before blitzing. You don't want any extra moisture otherwise the fudge won't set.

            Reply
          • Niki

            October 15, 2018 at 7:21 pm

            Hi fellow kiwis, there are places you can get the tinned pumpkin, I found it in Countdown one miraculous night. I have a tin and just use it. Martha's backyard is an American food store that will ship anywhere in NZ. Just a tip for next time.

            Reply
    17. Dianna

      September 17, 2017 at 12:57 pm

      4 stars
      This was yummy but it didn't set like fudge, it was more the consistency of pumpkin pie filling. The recipe calls for two sticks of butter, but the video showed only one stick, should I have just used one stick ?

      Reply
      • Libby www.ditchthecarbs.com

        September 18, 2017 at 1:07 pm

        You need two sticks of butter to make it set firmly. Only one stick of butter was shown, some things have to get cropped as all my cooking videos are less than 1 minute. Maybe set it in the fridge, or even freezer, for a little longer next time.

        Reply
      • Connie

        September 24, 2017 at 11:27 am

        3 stars
        I used 2 resulting in aess! I think 1 is correct

        Reply

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