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Paleo Pumpkin Fudge

Start to Finish: 40 minutes


  • 1/2 cup almond flour
  • 5 tablespoons coconut oil, melted and divided
  • 1 teaspoon liquid monk fruit extract
  • 2 cups canned organic pumpkin puree (BPA-free)
  • 3 tablespoons cacao powder
  • 3 heaping scoops collagen peptides
  • 2 teaspoons vanilla extract
  • 1 teaspoon ceylon cinnamon
  • 1 teaspoon quality ground ginger


  1. Line a loaf pan with parchment paper.
  2. In a bowl, thoroughly mix almond flour, 2 tablespoons of the coconut oil, and monk fruit drops.
  3. Spoon the crust mixture into a loaf pan and press the crust into a thin even layer. Place the loaf pan in the freezer for 10 minutes.
  4. In a mixing bowl, thoroughly combine remaining ingredients.
  5. Remove the loaf pan from the freezer and pour the pumpkin mixture into the loaf pan, spreading evenly to coat the crust.
  6. Place back into the freezer and allow to set for about 20-30 minutes, or until firm.
  7. Remove from the freezer and use parchment to lift pumpkin fudge out of the pan. Cut into 12 squares and serve, storing leftovers in the freezer.

Makes: Serves 12

Nutritional Information (Per Serving):

  • Calories: 88
  • Fat: 11g
  • Saturated Fat: 3.5g
  • Cholesterol: 0mg
  • Carbs: 5.25g
  • Fiber: 1g
  • Sugar: 1.5g
  • Sugar Alcohols: 0g
  • Net Carbs: 4.25g
  • Protein: 3.5g
  • Sodium: 12mg
  • Vitamin A: 23%
  • Calcium: 3%
  • Vitamin C: 2%