Keto Pumpkin Fudge – Creamy, Cozy, and Low-Carb

If you crave fall flavors but want to keep carbs in check, this Keto Pumpkin Fudge hits the sweet spot. It’s rich, creamy, and perfectly spiced, with warm notes of cinnamon and vanilla. Best of all, it comes together quickly and sets up beautifully in the fridge.

You don’t need candy thermometers or tricky techniques—just a pot, a pan, and a few pantry staples. Make a batch for an after-dinner treat or a holiday dessert platter.

Why This Recipe Works

This fudge uses a mix of butter, pumpkin puree, and nut butter to create a smooth, melt-in-your-mouth texture without sugar. A granulated or powdered keto sweetener adds sweetness without the carbs, while coconut oil helps it firm up nicely in the refrigerator.

Pumpkin pie spice brings the cozy fall flavor, and a touch of vanilla rounds everything out. The method is simple: melt, whisk, pour, and chill. It’s forgiving, fast, and doesn’t rely on precise candy-making steps.

Shopping List

• Unsalted butter (or ghee for a deeper flavor)
• Coconut oil (refined for a neutral taste, unrefined for coconut flavor)
• Pumpkin puree (100% pumpkin, not pumpkin pie filling)
• Almond butter (or cashew butter for a milder taste)
• Powdered or finely granulated erythritol/monk fruit blend (keto sweetener)
• Pumpkin pie spice
• Ground cinnamon (optional extra warmth)
• Pure vanilla extract
• Fine sea salt
• Chopped pecans or walnuts (optional, for crunch)

How to Make It

1. Line the pan: Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting.

   Lightly mist with nonstick spray if you like.

2. Melt the base: In a medium saucepan over low heat, add 1/2 cup unsalted butter and 1/3 cup coconut oil. Stir until fully melted and smooth.
3. Whisk in the flavor: Add 1/2 cup pumpkin puree and 1/2 cup almond butter. Whisk until glossy and well combined, about 1–2 minutes.

   Keep the heat low to avoid separation.

4. Sweeten and spice: Whisk in 2/3 cup powdered keto sweetener, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon, 1 teaspoon vanilla, and 1/4 teaspoon fine sea salt. Taste and adjust sweetener or spice as needed.
5. Optional mix-ins: Fold in 1/3 cup chopped pecans or walnuts for texture.
6. Pour and smooth: Pour the mixture into the lined pan. Tap the pan gently on the counter to release air bubbles and smooth the surface with a spatula.
7. Chill to set: Refrigerate for at least 2–3 hours, or freeze for 45–60 minutes, until firm.
8. Slice and serve: Lift out using the parchment.

   Cut into 25 small squares for snack-sized portions. Keep chilled until serving.

How to Store

Store the fudge in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze the pieces in a single layer, then transfer to a freezer bag for up to 2 months.

Let frozen pieces thaw in the fridge for 20–30 minutes before serving. Keep it cold—this fudge softens at room temperature.

Why This is Good for You

• Low-carb and keto-friendly: Using erythritol or monk fruit keeps sugars low while still delivering a sweet bite.
• Healthy fats: Butter, coconut oil, and nut butter offer satisfying fats that support satiety and steady energy.
• Real pumpkin: Pumpkin adds fiber, vitamin A, and minerals without packing in carbs.
• No refined sugar: You get dessert-level satisfaction without the blood sugar rollercoaster.

What Not to Do

• Don’t use pumpkin pie filling: It contains added sugar and spices that throw off both flavor and macros.
• Don’t crank the heat: High heat can split the mixture and make it greasy. Low and slow is best.
• Don’t skip the salt: A small pinch brightens flavor and balances sweetness.
• Don’t rely on granulated sweetener alone: If using a granulated keto sweetener, choose a finely ground or powdered version to avoid gritty texture.
• Don’t leave it out: This is a refrigerator fudge.

  It softens quickly at room temperature.

Recipe Variations

• Maple-Style: Add 1/2 teaspoon maple extract for a cozy, pancake-like twist.
• Chocolate Swirl: Melt 1/3 cup sugar-free chocolate chips with 1 teaspoon coconut oil. Drizzle over the poured fudge and swirl with a knife before chilling.
• Pecan Pie Vibes: Stir in toasted pecans and a tiny pinch of ground cloves for a deeper fall flavor.
• Coconut Crunch: Fold in unsweetened shredded coconut and a few toasted pumpkin seeds for texture.
• Dairy-Free: Swap butter for extra-virgin coconut oil or a plant-based butter, and ensure your chocolate (if used) is dairy-free.
• Spice It Your Way: Replace pumpkin pie spice with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of ginger and allspice.

FAQ

Can I use stevia instead of erythritol or monk fruit?

You can, but pure stevia can taste bitter and won’t add bulk. For best texture, use a blend designed for baking or combine stevia with erythritol/monk fruit to keep the sweetness balanced and the fudge smooth.

Why is my fudge oily on top?

This happens if the mixture gets too hot or separates.

Keep the heat low and whisk steadily. If it starts to split, remove from heat and whisk vigorously to bring it back together. Chilling will also help it set.

How do I make the texture super smooth?

Use powdered keto sweetener, not coarse granules.

Whisk thoroughly while the mixture is warm, and strain through a fine mesh sieve if you see small lumps. Smooth the top with a spatula before chilling.

Is canned pumpkin the same as pumpkin puree?

Yes—if the can says 100% pumpkin. Avoid pumpkin pie filling, which has sugar and spices already mixed in.

That will change the flavor and increase carbs.

Can I make it nut-free?

Yes. Use sunflower seed butter instead of almond or cashew butter. The flavor is slightly earthier, but the texture stays creamy and rich.

How many carbs are in each piece?

It varies by brands and portion size, but a small square (1/25 of the pan) typically lands around 1–2g net carbs when using erythritol/monk fruit and no added mix-ins.

For accurate numbers, plug your ingredients into a nutrition calculator.

How long does it take to set?

In the fridge, about 2–3 hours. In the freezer, around 45–60 minutes. Thicker pans or warmer fridges may need a bit more time.

Can I add protein powder?

Yes, but add sparingly to avoid chalkiness.

Start with 2 tablespoons of unflavored or vanilla whey or collagen. If it thickens too much, whisk in a splash more melted butter or coconut oil.

Final Thoughts

Keto Pumpkin Fudge delivers all the cozy fall flavor you expect, minus the sugar rush. It’s easy to make, easy to store, and easy to love.

Keep a batch in the fridge for a quick treat or share it at gatherings where it’s guaranteed to disappear fast. Once you master the base, tweak the spices and mix-ins to make it your own. This is the kind of dessert that makes keto feel warm, satisfying, and simple.