For me, there is no fall without pumpkin. Luckily, this wonder fruit is low in carbs, so I can include moderate amounts of pumpkin in my keto diet.
And, when you combine pumpkin with extra dark chocolate, you are rewarded with a treat that is beyond divine! These Keto Chocolate Pumpkin Spice Fudge Balls are packed with rich chocolate flavor, real pumpkin, and warm spices. Plus, they’re super easy to make!
Say goodbye to feeling deprived and hello to a delicious keto treat that is just what you need to satisfy your autumnal cravings.
What are These Fudge Balls About?
These fudge balls are a delicious and healthy treat that is perfect for fall. They are made with extra dark chocolate, coconut manna, pumpkin, sweetener, and pumpkin pie spice, and are gluten-free, dairy-free, and low in carbs. They are a great way to satisfy your sweet tooth without derailing your keto diet. The fudge balls are easy to make and can be stored in the fridge for up to one week.
How to Make These Keto Treats?
To make these Keto Chocolate Pumpkin Spice Fudge Balls, simply melt extra dark chocolate and coconut manna in a saucepan, add pumpkin, sweetener, and pumpkin pie spice, mix well, form into balls, and let set in the fridge overnight. The next day, just dig in! These fudge balls are gluten-free, dairy-free, and low in carbs, making them a healthier and delicious treat that’s perfect for fall.
Which Sweeteners are the Best for This Recipe?
The best sweetener for this recipe is allulose. It has a similar taste and texture to sugar without the calories and carbs. However, powdered erythritol is also a good option, but it may have a slight cooling effect.
Stevia powder or stevia drops are also fine, as well as monk fruit in either drops or powder. You can even use flavored stevias and monk fruit, such as pumpkin spice stevia or caramel-flavored monk fruit drops, to add some extra flavor to your fudge balls.
No matter which sweetener you use, always remember to adjust it to your liking.
Step-by-Step Instructions on How to Make These Keto Chocolate Pumpkin Spice Fudge Balls
So, let’s finally take a closer look at how to prepare these marvelous morsels:
Take a small saucepan and combine 4 oz (115 g) of extra dark chocolate (I use chocolate with 90% cocoa solids)…
…and 1/3 cup (80 ml) coconut manna, aka pureed coconut flesh.
Heat over very low heat, all the time stirring…
…until the chocolate and the coconut manna are completely melted.
Remove from the heat. Add 1/3 cup (80 ml) of 100% solid-pack pumpkin…
…2 tablespoons allulose or powdered erythritol (or any other natural keto-friendly sweetener to your liking)…
…and 2 teaspoons of preferably homemade pumpkin pie spice.
Stir with a spoon…
…until thick and well combined. Don’t overmix, or the mixture will separate!
Cover a plate or cutting board with parchment paper.
Shape the mixture into walnut-sized balls and place them on the parchment paper-lined plate or cutting board.
Let set in the fridge overnight.
The next day, remove from the fridge and serve. I prefer to place the fudge balls into appropriate candy cups.
Yum!
How I Came up with This Easy Keto Pumpkin Treat Recipe
If you have been following me long, you must know that I love pumpkin — and especially everything pumpkin spice. I have posted a fair share of pumpkin recipes here on my blog, from drinks to savory dishes, desserts, and, naturally, a low-carb pumpkin pie recipe already ten years ago.
Even though I have been following quite a carnivorish diet for some time, I have included small amounts of chocolate occasionally in my diet. Therefore, I thought I would create something autumnal with chocolate and homemade pumpkin pie spice for those rare moments I choose to eat chocolate.
I was planning to make cookies and thought dark chocolate, pumpkin, sweetener, and pumpkin pie spice would make awesome fudgy cookies. Well, they did, and after a few cookie experiments, I was pretty happy with the result.
However, even though the fudgy cookies were nice, I wanted to have something even fudgier. It didn’t take long to realize that I could make fudge from the batter without baking it, but just placing it into a dish and letting it set in a fridge until set.
Well, I had used extra dark chocolate with 90% cocoa solids for my cookies, so the taste was pretty strong. I decided to add coconut manna to my fudge to make the taste milder and creamier.
After calculating the measures, I was ready to conduct my first fudge experiment. The mixture formed a stiff and sturdy mass. Instead of transferring the mixture into a dish, I decided to shape it into balls. Wow! The fudge balls turned out really nice.
After refrigerating the fudge balls overnight, I took a bite of one of them. It tasted as good as it looked. My mouth was filled with intense chocolate flavor, which wasn’t too strong but just heavenly chocolatey.
However, I had used just 1 teaspoon of pumpkin pie spice, and even though I tasted the spice in the fudge, I wanted the pumpkin spice flavor to be as intense as the chocolate flavor.
The next experiment with 2 teaspoons of pumpkin pie spice was just spot on: the warm spice was complementing the intense chocolate wonderfully. Coconut manna lent a creamy taste and made a mouthwatering, truffle-like texture to the fudge balls.
I was incredibly happy with my creation and indulged in a few fudge balls in one sitting. I bet you’ll find this recipe pampering your tastebuds, too, so give it a try!
Here’s the recipe for you to enjoy:
Keto Chocolate Pumpkin Spice Fudge Balls
For me, there is no fall without pumpkin. Luckily, this wonder fruit is low in carbs, so I can include moderate amounts of pumpkin in my keto diet.
And when you combine pumpkin with extra dark chocolate, you are rewarded with a treat that is beyond divine! These Keto Chocolate Pumpkin Spice Fudge Balls are packed with rich chocolate flavor, real pumpkin, and warm spices. Plus, they’re super easy to make!
Say goodbye to feeling deprived and hello to a delicious keto treat that is just what you need to satisfy your autumnal cravings.
Ingredients
- 4 oz = 115 g extra dark chocolate (cocoa solids 90%)
- 1/3 cup = 80 ml coconut manna
- 1/3 cup = 80 ml 100% solid-pack pumpkin
- 2 tablespoons allulose or another keto-friendly sweetener to taste
- 2 teaspoons pumpkin pie spice
Instructions
- Combine the chocolate and the coconut manna in a small saucepan. Heat over the lowest heat, all the time stirring, until melted.
- Remove from the heat. Add the rest of the ingredients (pumpkin, sweetener, pumpkin pie spice) and stir until thick. Don't overmix, or the mixture will separate!
- Shape the mixture into walnut-sized balls and place them on a parchment paper-covered plate or cutting board.
- Let set in the fridge overnight.
- The next day, remove from the fridge and serve.
- Store the fudge balls in the fridge for up to one week.
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| Nutrition information | In total | Per fudge ball (makes 24 balls) |
| Protein | 18.6 g | 0.8 g |
| Fat | 115.0 g | 4.8 g |
| Net carbs | 22.8 g | 1.0 g |
| kcal | 1222 kcal | 51 kcal |
Tips for Variations
If you want to make your fudge balls even more indulgent, you can roll them in raw cocoa powder, Ceylon cinnamon, or unsweetened shredded coconut.
I prefer the basic recipe (because of pumpkin spice!), but if you would like to get variation to your fudge balls, here are some ideas:
- Chocolate Orange Fudge Balls: Replace the pumpkin pie spice with 1 tablespoon of freshly grated orange peel and add two drops of orange oil for a delicious chocolate orange flavor.
- Almond Joy Fudge Balls: Add 1/4 cup (60 ml) of unsweetened shredded coconut and 1/4 cup (60 ml) of chopped almonds to the mixture for a nutty and coconutty twist on the recipe.
- Mint Chocolate Fudge Balls: Replace the pumpkin pie spice with 2 drops of peppermint oil for a refreshing and minty flavor.
- Peanut Butter Fudge Balls: Add 1/4 cup (60 ml) of all-natural peanut butter to the mixture for a rich and nutty flavor that pairs perfectly with the chocolate and pumpkin.
- Cinnamon Roll Fudge Balls: Replace the pumpkin pie spice with 1 tablespoon of Ceylon cinnamon and add a drizzle of sugar-free cream cheese frosting on top for a sweet and indulgent treat that tastes just like a cinnamon roll.
Don’t forget to try my other keto pumpkin recipes!
General Prattling
This week was very pleasant with nice and kind nutrition therapy clients as well as recipe creation for many delicious recipes, especially keto baked goods.
For my Finnish blog, I created a ketoized version of a traditional Finnish apple crumble pie and chocolate hazelnut cookies. They became instant hits among my followers.
Moreover, I’m posting content pretty often to my Finnish social media channels. I haven’t been that active on social media, but I’ve noticed people find your message so much easier when you are present and give a face to your mission. Like that, people are more likely to dare to change their diet and lifestyle and find their way to well-being.
I came to my summer house for the weekend. Even though it’s September, the weather is really warm (about 60 °F = 20 °C). The forest is full of treats. I picked chanterelles and porcini mushrooms and made a delicious and creamy sauce.
There is a sea buckthorn bush full of berries in the summer house yard. I’ve never seen it make that many berries! I picked a small bucket of them and will make a keto sea buckthorn mousse. Sea buckthorn is actually the lowest in carbs when it comes to berries that grow in Finland. They are also packed with vitamins.
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