Pumpkin Pie Fudge

Ingredients and Directions

4 oz refined coconut oil

1/2 cup salted butter

3/4 cup pumpkin puree 

1/3 cup powdered sugar

1 tsp vanilla extract 

1/2 tsp mapleine extract 

1 tsp pumpkin pie spice

1/2 tsp cinnamon 

1/4 tsp cloves

1 scoop TeamKeto Salted Caramel Collagen

1 scoop TeamKeto Unflavored C8 

In a sauce pan, melt butter and coconut oil over low heat until just melted. Once melted, remove from heat and add in the rest of ingredients and mix. Allow it to cool to room temp (this is important it must be room temp before you blend or it will separate). Using an immersion blender or a regular blender, blend until completely incorporate and frothy. 

Pour mixture into 32 mini cupcake cups and place in fridge for 2 hours or over night. Can be stored in freezer for 2 weeks. 

Makes 32 servings
Macros per serving: 62 calories, 6g fat, 1 net carb

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