Comments on: Keto Paleo Pumpkin Pie Fudge {Low Carb, Sugar Free}

By: April

April — Wed, 11 Nov 2020 00:45:23 +0000

In reply to April. I'm just coming back to say these definitely need to set for awhile...or freeze for awhile; because they taste a lot different than they did when first made. Not bad at all; not really "fudge" to me, but like a heavy pumpkin pie piece, which is fine. Sorry, I should have waited to comment as I would have left a better comment!!

By: April

April — Sun, 08 Nov 2020 02:40:03 +0000

I made this today and am very disappointed. It is nothing like fudge as far as I can taste. I followed the recipe except used regular stevia and added some vanilla. It wasn’t sweet at all, so I mixed in some confectioners Swerve as I didn’t want to use more stevia and topped it with extra nuts. Still not impressed! Sorry!! I’ve used quite a few of your recipes and really like them, so don’t know why this didn’t work. 🙁

By: Lauren

Lauren — Tue, 03 Nov 2020 22:04:23 +0000

Can this be made with coconut oil instead of butter?

By: Lisa

Lisa — Mon, 02 Nov 2020 13:13:23 +0000

That looks delicious!

By: martha Christensen

martha Christensen — Sun, 15 Oct 2017 00:04:02 +0000

I bought a white pumpkin and I want my husband to cut it so I can cook it ! I found a recipe from you for Paleco pecan pumpkin pie fudge. I want to smooth it down than start with that to make your fudge. do you think this can work with fresh pumpkin?????? If so can you please email me and let me know. I am 65 years old and just found out my husband has border line diabetes. I would love to fix this and I would use stevia ! 1605martha@att.net ! thank you so much !

By: Gloria REGENWETTER

Gloria REGENWETTER — Mon, 23 Jan 2017 01:32:01 +0000

Hi Brenda!

Your recipes look amazing!!! Finally some sugarfree and low carb for those with health issues like me!!!

I would love to make this (and a coupl more recipes for my son’s birthday…but with my health issues I cannot tolerate butter/ coconut butter or any fats…could you please suggest what to replace it with please?

Thanks,
G

By: Leslie

Leslie — Fri, 25 Nov 2016 15:39:35 +0000

I am allergic to coconut. Would butter or ghee work well instead of coconut butter?

By: Brenda

Brenda — Sat, 12 Nov 2016 22:44:12 +0000

In reply to Sue. There is no sugar in coconut butter.This serving above is for 2 pieces equalling 2 grams of sugar. 1 piece has 1 gram of sugar. There are 12 servings. Using coconut butter and dividing it by 12 servings has 1.4 grams of carbs in 1 piece which is very good for any diabetic.

By: Sue

Sue — Sat, 12 Nov 2016 22:40:18 +0000

I am really confused how this is sugar Free? My husband is diabetic, he cannot have coconut due to the high sugar content, so how can coconut butter be sugar Free?

By: Cheryl Patterson

Cheryl Patterson — Tue, 19 Jan 2016 16:08:41 +0000

Well this sounds amazing. Wish I had found your site before Christmas!! Never mind. I have been looking for some low sugar paleo stuff to try and this sounds right up my street. Looks fantastic too.

By: Brenda

Brenda — Mon, 16 Nov 2015 11:51:00 +0000

In reply to Libby at ditchthecarbs.com. thanks Libby!

By: Libby at ditchthecarbs.com

Libby at ditchthecarbs.com — Sun, 15 Nov 2015 21:36:31 +0000

Brenda you’ve done it again, this fudge looks absolutely incredible. What a perfect accomapniment to a meal. I have included it in my recipe roundup – Top 20 Low Carb Thanksgiving recipes from my favourite low carb websites. Libby

By: Michelle

Michelle — Fri, 13 Nov 2015 23:02:43 +0000

In reply to Wendy. I made coconut butter in my Vitamix. You just need unsweetened shredded coconut.

By: Brasserie Louis

Brasserie Louis — Mon, 09 Nov 2015 10:01:19 +0000

This was my first attempt at making any kind of fudge and i am really happy as it came out really well than I was expecting! I feel that cooking for a long time really helped. My family really enjoyed eating this. Thanks a lot for this wonderful recipe. 🙂

By: Brenda

Brenda — Sat, 07 Nov 2015 17:08:20 +0000

In reply to Jules. Mine lasted a week in the fridge and yes I would freeze and then thaw the night before you want to serve it.