Keto Pumpkin Pie Spice Fudge Recipes
KETO PUMPKIN PIE SPICE FUDGE RECIPE
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.
Provided by Libby Jenkinson
Categories Sweet treats
Time 10m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 80.4 kcal, Carbohydrate 1 g, Protein 0.4 g, Fat 8.6 g, Fiber 0.2 g, Sugar 0.3 g, ServingSize 1 square, Sodium 76.2 mg
KETO PUMPKIN PIE
Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
Provided by Linda Nofsinger
Categories Fruits and Vegetables Vegetables Squash
Time 4h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
- Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
- Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
- Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.
Nutrition Facts : Calories 138.7 calories, Carbohydrate 15.2 g, Cholesterol 100.6 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 203.5 mg, Sugar 2.3 g
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