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)
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!
* 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.
Low Carb Keto Pumpkin Pie Fudge Cups
Amount Per Serving (1 cup)
Calories 70Calories from Fat 63
% Daily Value*
NET CARBS 1g2%
* Percent Daily Values are based on a 2000 calorie diet.