Here’s an easy pumpkin fudge recipe that’s sugar-free and paleo diet-friendly. There’s no need to feel guilty indulging in this yummy low-carb treat! With 11 simple ingredients you probably already have in your pantry, you can easily make this pumpkin fudge recipe in just 5 minutes!
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You’ll be surprised at how easy it is to make pumpkin fudge without cream cheese. It’s all low-carb and paleo too!
Since we are in the middle of the official pumpkin season, I thought it would be a great time to work on an easy pumpkin fudge recipe.
I wanted to come up with a recipe that was dairy-free and did not use any sugar alcohols so my friends who are on the paleo diet could enjoy it too! All of the fudge recipes I kept coming across had cream cheese and/or heavy cream. So, I wanted to have a recipe that still has that creamy texture without having to add dairy.
I thought it wouldn’t work but it’s actually delicious!
Ingredients Needed For Pumpkin Fudge
Surprise, surprise- Pumpkin is one of the main ingredients in this fudge. Here’s a bit more about what I used to make it taste so rich without any dairy.
Pumpkin
Pumpkin puree is the main ingredient in this delicious fudge. Use real pumpkin puree, not pumpkin pie filling. You can even roast a pumpkin yourself and make your own homemade puree.
Butter And Oil
For this easy pumpkin fudge recipe, I used dairy-free coconut butter and oil. You can also use ghee since it is dairy-free as well.
Paleo Sweetener
To keep it paleo, concentrated stevia liquid was used rather than a bulk low carb sweetener!
Coconut Flour
I also added a little bit of coconut flour to thicken up the mix.
Spices
For the spices, I used a combination of vanilla extract, cinnamon, ginger, nutmeg, ground cloves, and sea salt. If you want to save yourself time, you could substitute all of them with a tablespoon of pumpkin pie spice.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips:
- Add a teaspoon of blackstrap molasses if you want it to have a deeper flavor.
- Give this as a keto gift. Just store it in a tin that is lined with parchment paper.
- For a little extra fun, add some coconut whipped cream topping over the top.
How To Make Pumpkin Fudge From Scratch
Thankfully, this is a very simple recipe. All the steps are in the printable recipe card at the bottom of this post. First, I just wanted to share a few more tips.
Heat The Ingredients
The first step is to heat everything in a small saucepan over low heat. Do not let it boil, just heat it up until it is combined.
Line A Pan With Parchment Paper
This fudge is sticky, so line an 8×5 pan with parchment paper before you add the fudge ingredients.
Chill The Fudge
Finally, pour the fudge into the pan. Place it in the refrigerator until it is completely set. Cut it into squares when you are ready to eat it.
What To Serve With Pumpkin Fudge
This is a delicious fall dessert, so I suggest serving it at a party with a bunch of other low-carb desserts. It will taste perfect with a piece of keto chocolate peanut butter bark.
These keto pumpkin cookies are egg and dairy-free, so they are wonderful for anyone. For parties, these keto cake pops are always a winner.
Everyone loves to snack on them!
Frequently Asked Questions About Dairy-Free Pumpkin Fudge
Before I get to the recipe in the printable recipe card, here are some questions people often ask about making keto pumpkin fudge without dairy.
How do you store pumpkin fudge?
I suggest storing it in the refrigerator. If you keep the fudge anywhere warm, it might soften or even melt. Keep it in an airtight container in the refrigerator for up to a week.
Can I add chocolate to this recipe?
Yes! After you make the pumpkin fudge and it has cooled down, melt down some dairy-free chocolate and pour it over the top as an added top layer.
More Dairy-Free Recipes
If you enjoyed this pumpkin fudge recipe, here are some more dairy-free keto recipes you should make next. They are some of my favorites!
So give a few of them a try after tasting this yummy paleo fudge!
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Easy Sugar-Free Pumpkin Fudge Recipe (Paleo Recipe)
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Here’s an easy pumpkin fudge recipe that’s sugar-free and paleo diet-friendly. There’s no need to feel guilty indulging in this yummy low-carb treat! With 11 simple ingredients you probably already have in your pantry, you can easily make this pumpkin fudge recipe in just 5 minutes!
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Ingredients
Instructions
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Stir all ingredients in small pot over medium low heat until well combined.
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Line small container (I used an 8×5) with parchment paper
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Spread mixture into lined container.
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Chill in refrigerator until set.
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Cut into squares. Keep stored in refrigerator.
Notes
If you keep the fudge anywhere warm, it might soften or even melt. Keep it in an airtight container in the refrigerator for up to a week.
After you make the pumpkin fudge and it has cooled down, you can melt down some dairy-free chocolate and pour it over the top for a delicious chocolate topping.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Calories: 71 | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 20mg | Fiber: 2g | Sugar: 1g
Additional Info
Net Carbs: 2 g | % Carbs: 12.1 % | % Protein: 6.1 % | % Fat: 81.8 % | SmartPoints: 4
Array ( [calories] => 71 [carbohydrates] => 4 [protein] => 1 [fat] => 6 [saturated_fat] => 6 [cholesterol] => 0 [sodium] => 20 [fiber] => 2 [sugar] => 1 )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on September 19, 2016. Updated on October 14, 2021, with new images and additional recipe information.
