Pumpkin Fudge
Prep time: 
Total time: 
Yield: 32 pieces
  • ⅓ cup peanut butter
  • 1 cup vanilla protein powder
  • ½ cup pumpkin puree
  • 6 tablespoons erythritol
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • splash almond extract (optional, but almond extract makes the world go around)
  • 6 tablespoons coconut flour
  1. Line a 9x5 inch loaf pan with parchment paper and set aside.
  2. In a food processor, combine almond butter, protein powder, pumpkin puree, erythritol, cinnamon, ginger, nutmeg, and almond extract and process until completely combined.
  3. Add in coconut flour and process. If the mixture is crumbly, add in almond milk in one tablespoon at a time until the dough forms a ball. Press the dough into the prepared loaf pan. Cut into 32 pieces (using a pizza cutter for clean cuts) and devour.
Nutrition Information
Calories: 29 Net Carbs: 1 gram Protein: 3 grams
Recipe by Foodie Fiasco at https://www.foodiefiasco.com/pumpkin-fudge/