23 Oct Low-Carb Pumpkin Fudge

Written by, Christine Chanel

 Low-Carb Pumpkin Fudge

We’ve made it to the season that requires us to place tiny little gourds throughout our homes. Pumpkin everything!

Although the daily pumpkin spice latte can be quite temptatious—if you’re following a low-carb diet all of those unwanted sugars and carbs in your fall favorites may have you feeling like you’re missing out on all the fun.

This is where our quick n’ easy low-carb pumpkin fudge comes in to save the day (and, holiday).  Pumpkins may look cute but they’re much more than aesthetic—they contain a wealth of health. Rich in antioxidants, vitamins, and minerals—with a quite low carb content at only 8g net carbs per cup. We love to love them.

Low Carb Pumpkin Fudge

Whether you are looking to create the ultimate party spread or just making the family a wholesome snack—we wanted to create an adaptable tasty treat that can quickly be edited for anyone in the family or at the party. It only takes 10 minutes—so, why not whip up a few different versions? These deliciously semi-sweet low-cal morsels would be a great idea on a spread next to our “Healthy-ish Halloween Snack Mix”. Your guests will have their hands full and their tastebuds happy. This dish will hold up perfectly from Halloween until Thanksgiving.

Ingredients:

• 1/2 cup organic pumpkin puree (check the label to make sure there are no added sweeteners)
• 2 sticks of butter (plant-based spread may be substituted to make vegan)
• 4oz full-fat cream cheese (plant-based cream cheese may be substituted to make vegan)
• 2 tbsp pumpkin pie spice
• 1 tsp vanilla extract
• 3 tbsp maple syrup (may substitute with Stevia to make Keto)
• 1/4 tsp nutmeg
• 5oz crushed RED Extra Dark Chocolate 

Instructions:

1. Blend all contents except butter and chocolate
2. Heat butter on stove at medium heat until melted
3. Add in pumpkin mixture to saucepan, stirring until smooth
4. Pour into a parchment paper-lined baking dish
5. Sprinkle crushed RED Extra Dark Chocolate on top
6. Place evenly in the fridge for 4-6 hours. Cut into squares. Enjoy.

How easy was that? This dangerously delicious pumpkin recipe has the fluidity to satisfy gluten-free, diabetics, and those simply following a low-carb diet!

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