Low-carb sugar-free pumpkin pie fudge can be made in under 10 minutes. With each square being less than 1g net carbs – it’s a no-brainer.
Scroll below and watch the quick cooking video.
Low-Carb Sugar-Free Pumpkin Pie Fudge
Earlier this week I posted How to make homemade pumpkin pie spice – with a twist (can you guess what it was?). Now you can use my special spice mix in my super easy low-carb sugar-free pumpkin pie fudge.
My simple fudge recipe only needs a few ingredients, which you probably have in your pantry and fridge already.
And stay subscribed, because you won’t want to miss out on my other recipes next week – which all use my special pumpkin pie spice.
If you can’t wait until then, head over and try my easy chocolate pumpkin pie – it’s a real hit with my children.
Low-Carb Sugar-Free Pumpkin Pie Fudge – simple ingredients
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.
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For this 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 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.
Alternatively, you could roll the mixture into balls then freeze them.
Pecans are optional, but I like to sprinkle a few over the top of the low-carb sugar-free pumpkin fudge for that little extra crunch.
Walnuts would also be a nice alternative.
You can see from the video how quick and easy my fudge is to make.
The pumpkin can be cooked fresh and pureed until it is smooth OR you may use the tinned/canned variety. Just remember to read the nutrition label to confirm there are no added sugars or other nasties.
Even More Recipes Using Pumpkin Pie Spice Mix
- How to make homemade pumpkin spice mix
- Keto pumpkin spice latte
- Low-carb chocolate pumpkin spice pie
TOP TIP: Do not overheat the cream cheese or it may split. Just heat gently, so the butter and cream cheese mix together beautifully.
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If the cream cheese and butter are heated too high, and they begin to separate, just pop the mixture back in the fridge to cool down. Stir again to emulsify, then pour into the lined baking dish.
Place in the fridge until set. Slice into squares. Enjoy.
Low-Carb Sugar Free Pumpkin Pie Fudge
- Gently heat the butter in a small saucepan then place all the other ingredients in the saucepan and warm together and mix until smooth.
- Pour into a lined baking dish and sprinkle chopped pecans to garnish.
- Place in the fridge. When set, cut into small squares.
100 Top Tips For Beginners