Low Carb Keto Pumpkin Pie Fudge Cups

Low Carb Pumpkin Pie Keto Cups (Vegan, Paleo, Gluten Free)- Easy 3-Ingredient homemade pumpkin pie fudge covered in guilt-free chocolate- The ultimate satisfying sweet treat! {v, gf, p recipe}- thebigmansworld.com #keto #ketodessert #fatbomb

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)

Course Dessert, Snack

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 70kcal

Author Arman

Ingredients

2 cups pumpkin puree 1 standard can of pumpkin
1 can chilled coconut milk See notes *
1 tablespoon pumpkin pie spice optional
1 serving sweetener of choice See notes **
2 cups chocolate chips of choice See notes for homemade chocolate ***

Instructions

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!

Notes

* You will ONLY be using the cream portion found on top- You will need to ensure your can of coconut milk is chilled.

** Adjust accordingly- If you use the packaged chocolate chips for the chocolate shell, you can leave it unsweetened.

*** You can make your own chocolate shell- Use 1/2 cup coconut oil, 1/2 cup cocoa and add either liquid stevia or 1/4 cup of maple syrup or agave.

Low Carb Pumpkin Pie Keto Fudge Cups can be kept at room temperature, but are best refrigerated or frozen.

Nutrition Facts

Low Carb Keto Pumpkin Pie Fudge Cups

Amount Per Serving (1 cup)

Calories 70 Calories from Fat 63

% Daily Value*

Fat 7g11%
Carbohydrates 1.5g1%
Fiber 1g4%
Protein 1g2%

NET CARBS 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition