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!
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 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.
To keep it paleo, concentrated stevia liquid was used rather than a bulk low carb sweetener!
I also added a little bit of coconut flour to thicken up the mix.
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.
- 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 8x5 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!
- Almond Flour Bread is made without any dairy ingredients at all, and you can use it to make your favorite sandwiches.
- Almond Flour Pancakes are the perfect thing to eat for breakfast or brunch.
- Texas Slow Cooker Beef Chili cooks all day and fills your home with the most amazing aromas.
- Zucchini Cheese is one of my favorite cheese replacements on a paleo diet.
- Keto Coconut Macaroons are crunchy and sweet desserts that are also low in carbs.
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)
- 1 cup pumpkin puree
- ⅔ cup coconut butter
- ½ teaspoon SweetLeaf Stevia Drops
- 2 tablespoons coconut flour
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- dash sea salt
- Stir all ingredients in small pot over medium low heat until well combined.
- Line small container (I used an 8x5) with parchment paper
- Spread mixture into lined container.
- Chill in refrigerator until set.
- Cut into squares. Keep stored in refrigerator.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 71 [carbohydrates] => 4 [protein] => 1 [fat] => 6 [saturated_fat] => 6 [cholesterol] => 0 [sodium] => 20 [fiber] => 2 [sugar] => 1 )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on September 19, 2016. Updated on October 14, 2021, with new images and additional recipe information.
I can’t wait to try this! Can I substitute the liquid stevia with granulated monk fruit sweetener?
Granular erythritol is not recommended as it may not dissolve in. You could try a powdered sweetener.
These are so delicious! Thank you. How long do they keep in the fridge for? Should I rather freeze them if I am keeping them for a week?
They should be fine to store up to a week in the fridge.
I accidentally got coconut cream instead of coconut butter. I read a place that said they can be used interchangeably. The fudge I made was a flop. The volume of what was in my pan was much less than you have. Did you mean cocao butter instead of coconut butter?
It's coconut butter and you can make it yourself by processing unsweetened dried coconut into a butter using a food processor.
Could you use butter in place on coconut butter?
It's not the same and will change flavor and texture. You could give it a try if that's not an issue for you.
could i sub somehting for the coconut butter?
You can process dried unsweetened coconut into a homemade butter and use that instead.
Can I use powder stevia? If yes, would it be the same amount?
You can. It's usually about twice as sweet so you may want to use only half the amount.
Can I set the fudge in the freezer?
Yes. It can be frozen if desired.
Lisa, I've gone dairy free due to inflammation. I can't believe I did it because I ate tons of cheese and sour cream, but I have been successful! This recipe is great, I'm sharing it to our Low-Carb group today. 🙂
I though giving up dairy would be a lot harder too, but there are a lot of dairy-free options to make things easy.
Thanks for Pumpkin Fudge Sugar free and Paleo recipe. Looks delicious, i am working with some chefs to include in our freelance chef website.
I want to make this, but I have a question. I own liquid vanilla creme stevia, not regular liquid stevia. Do you think using 1 tsp of the vanilla creme stevia and omitting the stevia and vanilla extract would work? Or should I use more than that?
You'd use the same amount of vanilla stevia as the unflavored stevia.
Why is the print button not working on this one?
It's working for me. There are some bugs with Microsoft Edge if that's the browser you're using. I recommend using Google Chrome.
I did a few small batches, tried with stevia, honey and maple syrup. My husband didn't take well to the stevia, I didn't mind it. I think it would be good for diabetics. The honey was okay, but we both loved it with maple syrup the best and I added the molasses in that one. I know its more carbs but we're not too concerned with that, just looking for vegan recipes and trying to cut back on processed sugar as much as possible. So this worked great and I'm bringing this one to my grandfather's birthday/Thanksgiving gathering this Sunday.
Oh, I plan to get some almonds too to put one on top of each piece. I think it might be nice decoration and hopefully will go well with it.
That does sound like a good idea.
Good to know that maple and molasses had the best taste for those not watching carbs.
Ohh!! I can't wait to make these!!
Hope you like them. It's like a pumpkin pie fat bomb!
These turned out great! Thanks.
Glad they worked out for you! I find them an easy way to get a pumpkin pie flavored treat.
Thanks for your post! I am one of the unfortunate souls that Does have intolerence issues. I wouldn't mind not having milk and I have come to accept that cheese is NOT my friend (and I almost never eat it anymore).. but Sour cream and I go way back, haha.. Seriously though, I love tacos and they are so plain without sour cream..sniff sniff.. I miss ice cream, too.. but Lactaid has some Great tasting lactose free ice cream (so at least there is that!), I LOVE the salted carmel!
I'd love to find dairy-free low carb ice cream!
Kim | Low Carb Maven
This fudge looks really good Lisa. Two years ago, we avoided dairy dairy for my daughter who is on the Spectrum. It wasn't easy. I don't know if it made a difference or not but I felt better doing it for her. Good luck.
Thanks Kim! Its super tough for me to completely eliminate dairy. I heard raw dairy products aren't as bad.
Most people who show up sensitive to pasteurized dairy do just fine with raw dairy products. One theory is the heating process of pasteurization alters the proteins in the milk causes issues. I work in an office where we focus on nutrition and most people notice a positive difference with switching to raw milk cheeses. Living in Illinois, we can only buy raw milk directly from farmers, but raw milk cheese can be found in some grocery stores.
If you can't go completely dairy free, raw dairy is definitely the way to go. (Oh and I can't live without butter! Amish or Kerry Gold are great because they also minimize any heating processes)
We are able to get raw milk here in Connecticut, but I haven't seen any other raw dairy products. I do believe that most people do not have issues if the dairy is not pasteurized. And, raw milk is more nutritious too.
I honestly think hard cheeses are ok and cream cheese never effect me
But yes alternate to coconut creams to replace milk and cream absolutely
This is a compromise and I really think it's the creams in dairy that do the damage with intolerances
Cheese is natural
And so versitile with so many recipes especially low carbs
Goats feta is another great option it seems lighter and has many good cultures and benefits
Ps love this recipe!
I know a lot of people who aren't affected by cheese, but have trouble with milk and cream.
Sadly there is nowhere to buy canned pumpkin in Norway (that I know of), so what kind of pumpkin do I need for the puree? Or can I substitute some kind of squash for it? I know it wouldn't be the real thing, but with all of my American friends (and everyone else) raving about all things pumpkin spice, I got curious and would love to try something with it 🙂 Hope you (or someone else) can help me!
Also, thank you for all the wonderful recipes! Saved a lot to try in the future (if/when I can get a hold of the special ingredients)
Typically, it's the smaller sugar pumpkins used for puree.
Hello Maren! You can order canned pumpkin at either amazon.com or at jet.com You can search the Internet for other places to order from. Happy Fall Blessings to you!
Just an idea, I know it's a late respose but.. you can try butternut squash instead of a pumpkin. I've made butternut squash puree and used it in a pumpkin bread recipe (low carb) and it came out great! I've used both butternut and acorn squash in place of pumpkin. I think here in my neck of the woods we call the cooking pumpkins, "pie" pumpkins.
Good idea for those who have trouble getting pumpkin!
Hubby doesn't care for Stevia. Is there a sub for that?
We don't need it really sweet though.
Perhaps coconut sugar or raw honey?
You'll need about 1/4 cup of sweetener like honey. It will up the carbs, though.
Have you tried going to
wheylow.com ? They have great substitute sugars there that are absolutely wonderful! They're sugars were created for diabetics & although they are made from sugar, it won't spike blood sugars in the body! The man who created these sugars, did so for his diabetic wife. You use their sugars exactly like regular sugar in any recipe! I'd be lost without my whey low , especially around holiday times! It is a bit pricy but so very much worth the great payoffs you get from the Whey Low! Since i started using whey low sevral years ago, it has greatly helped me to loose 100 lbs! & whey low isnt dangerous to your health like aspertame & splenda are! Check out their site & you'll be glad you did! Have a Blessed Happy & Yummy Fall!
There are 4g per teaspoon of sugar carbs so be careful using Whey Low!
If all coconut butter costs about the same as the link, I'm out of luck.
What can I sub, if anything, for it?
You could try coconut oil or make your own coconut butter from unsweetened dried coconut.
There are recipes online to make your own. I just did that today, and it turned out great. Very economical.