Enjoy all the taste and texture of a classic pumpkin pie filling in a healthy cup form! These easy low carb keto pumpkin pie fudge cups satisfy the sweet tooth, completely guilt-Free! (Paleo, Vegan, Sugar-Free)
The best part of pumpkin pie is without a doubt, the gooey filling. Today, we are swapping out the crust and instead, covering the creamy, fudgy filling in healthy chocolate!
I never intended these pumpkin pie cups to be ketogenic friendly and accidentally low carb (aka a fat bomb). The plan was to create a pumpkin pie pudding. Unfortunately, life had other plans and the pudding never set. In fact, it was like a smoothie.
Instead of grabbing a straw and drinking this concoction, I thought to do what I seem to be doing best- Pouring it into chocolate laced cups and crossing my fingers for something delicious. It worked with chocolate coconut cups and even almond butter fudge cups.
What we were left with was indeed something delicious- Chocolate covered pumpkin pie filling. A crisp, semi-sweet shell of chocolate filled with a gooey and fudgy pumpkin pie centre. The best part of this failed recipe turned success is that it only needs 3 ingredients to whip up!
Let’s go back to the dietary talk- Not only are these easy pumpkin pie fudge cups keto friendly and low carb (aka pumpkin fat bombs!), they also are suitable for those who follow a paleo, vegan and gluten-free lifestyle.
These easy pumpkin spiked cups are the perfect snack or dessert when your craving something sweet AND satisfying at the same time. They are loaded with healthy fats to keep hunger at bay and alleviate those pesky sugar cravings!
Today’s recipe is a shout out to Jon in New York and his Keto community group who have motivated me to share more on here. Jon and his friends have enjoyed this 3-Ingredient Keto Vanilla Ice Cream and the chocolate version too. Doing something a little more seasonal needed to happen this time around!
A simple 3-step process is all you’ll be faced with when making these fudge cups-
- Prepare your pumpkin pie filling mixture and let chill
- Make your homemade chocolate cups and let chill
- Distribute the pumpkin pie fudge filling amongst the chocolate cups and voila- DONE!
The perfect thick and creamy pumpkin pie filling
For the pumpkin pie filling, you’ll notice it calls for a can of chilled coconut milk. You’ll also notice that it only uses the ‘cream’ layer left on top. This will ensure that the filling is smooth, creamy and dense.
The perfect level of sweetness
This is 100% adaptable to your preferences. If you prefer a very natural tasting pumpkin pie fudge cup (especially if you add sweeteners to the homemade chocolate or use a packaged chocolate), you’ll be fine to omit any sweetener from the mixture.
If you use unsweetened chocolate for the shell (or use a 100% baking chocolate), you’ll want to add some sweetener to the mixture. I prefer using this granulated monk fruit sweetener or a few drops of the liquid stevia. For a creamier texture, you can use maple syrup, or to keep it keto-friendly, the monk fruit sweetened one.
Homemade Chocolate or Packaged Chocolate
I added sweetener to the pumpkin pie filling, so I kept my chocolate shells completely sugar free and homemade. The process is simple, by combining cocoa powder and coconut oil. If you prefer it to be sweeter, add some liquid stevia.
Adding maple syrup or honey will work, but it will no longer be keto friendly or low carb. Be sure to read over the notes on the recipe card, as the proportions will change if you choose to go this route.
You can use a packaged chocolate if that is easier for you. Lily’s stevia-sweetened chocolate chips are considered to be keto friendly. For my vegan and paleo friends, these dairy-free chips work great.
To everyone out there who enjoys the pumpkin pie minus the crust, these pumpkin fudge cups are your answer. Low carb and keto friendly, they will keep your hunger at bay, with a fall-inspired twist!
Low Carb Keto Pumpkin Pie Fudge Cups (Paleo, Vegan, Sugar-Free) adapted from my pumpkin pie fudge and junior mint cups.
Low Carb Keto Pumpkin Pie Fudge Cups
- Remove the chilled coconut milk and separate the cream from the coconut water. Save the coconut water for another recipe as it won’t be needed here!
- In a blender or mixing bowl, add the coconut cream with the pumpkin puree and granulated or liquid sweetener of choice. Add pumpkin pie spice if desired. Lightly blend until just combined. Pour into a bowl and refrigerate to thicken .
- While the pumpkin pie fudge filling is chilling, prepare your cups by lining a 24 count mini-muffin tin with muffin liners. Melt your chocolate chips of choice (or prepare your homemade chocolate) and distribute between the cups, scraping down the sides to ensure they are well coated with the chocolate. Place in a freezer or refrigerator to firm up.
- Once the chocolate shell has firmed up and the pumpkin pie fudge filling has thickened, divide between the chocolate cups. If desired, top with extra chocolate and enjoy!
More delicious low carb sweets? Gotcha covered!
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