Recipes

PUMPKIN PIE KETO FUDGE

PUMPKIN PIE KETO FUDGE

Authored By Diana Famintsyna 50 Comment(s)

Ingredients

  • ½ C natural nut butter 
  • ¼ C pumpkin puree 
  • 2 TBSP coconut oil, melted 
  • ¼ tsp cinnamon 
  • 3 Pumpkin Pie Fex Flavors 
  • 1 Golden Butter or Cinnamon Crunch Cereal Flex Flavors (optional) 

Combine all ingredients and mix well. Spread in silicone molds, or divide into 12 portions and roll into balls, flattening each slightly. 

Freeze approximately 45 minutes until firm. Unmold and store in freezer until ready to serve. Enjoy directly from freezer, or allow to sit at room temperature 5-10 minutes before serving.  

Make 12 servings. 

Macros per piece Cal: 85 // Fat: 7.7 // Sat Fat: 2.7 // Carbs: 2.4 //  Fiber: 0.7 // Pro: 2.7 // Sugar: 0.8 



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