WebHow to make this recipe for sugar free and keto pumpkin bread. Preheat your oven to 350 and double prep a loaf pan for nonstick (grease and dust with flour). In a medium mixing bowl, use a whisk to blend together the low carb flour, pumpkin pie spice, baking soda, baking powder and salt. Set this bowl aside.
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This smooth, creamy and melt-in-your-mouth pumpkin fudge is a healthy snack or dessert using just four ingredients! A simple, no cook recipe which is naturally gluten free, vegan, paleo, keto, low carb and dairy free!
Step 1- Line an 8 x 8-inch pan with parchment paper. Step 2- In a microwave-safe bowl or stovetop, heat up your coconut oil and cashew butter and heat until warm. Whisk together until combined. Step 3- Add in your keto syrup and pumpkin puree and whisk very well, until fully incorporated. Step 4- Transfer your fudge batter into the lined pan.
The pumpkin fudge is freezer friendly, and can also be stored in the freezer. Ensure the fudge is wrapped in parchment paper and place in a ziplock bag. Frozen fudge will keep well for up to 6 months. This smooth, creamy and melt-in-your-mouth pumpkin fudge is a healthy snack or dessert using just four ingredients!
Genuine traditional pumpkin pie spice is just a mixture of a variety of warm spices that are used in many fall and winter recipes. You can use pumpkin pie spice on the keto diet as long as it has no added sugars or you make your own. What can I use instead of pumpkin?