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Fall is in the air (and also in my kitchen), so I’ve been making a lot of dishes with cinnamon and other warming spices. While pumpkin spice reigns as the darling of fall baking flavors, I’ve always been partial to apple flavor profiles, and when I saw some fudge at the fair the other day, I thought it would be a fun idea to try and make a vegan keto apple pie freezer fudge.
This recipe as-written is totally free of added sweeteners, as I have been trying to rely on them less lately. If you find that you would like a little more sweetness than the applesauce provides here, feel free to add in whatever sugar-free sweetener calls to you. My recommendation would be to use a liquid sweetener, but if you are using a granulated or powder, mix it in with the applesauce first to dissolve the granules before heating everything together.
Ingredients for Vegan Keto Apple Pie Freezer Fudge
The ingredients for this recipe are super straight-forward, and everything should be pretty readily available at your local grocery store. I actually bought everything to make this at Wal-Mart, so it really is an accessible recipe.
The basic ingredients you will need are as follows:
- apple sauce
- nut butter of choice (see notes)
- coconut oil
- coconut butter (also called coconut manna or creamed coconut, but not coconut cream)
- apple pie spice
- vanilla extract (optional)
If you are unable to track down the coconut butter, you could just substitute it with 2 tbsp more of both coconut oil and the nut butter.
Are Apples Keto-Friendly?
You may have noticed applesauce on the ingredients list above and wondered to yourself, “but are apples even allowed on a ketogenic diet?” This is why I don’t like to categorize foods as being allowed on keto. A full serving of applesauce is likely going to kick you out of ketosis, but the amount in this recipe (divided out into servings) won’t. So, while you won’t normally find apples or applesauce on lists of keto-friendly foods, there’s no reason why you can’t enjoy them in small doses.
Notes on Making Vegan Keto-Friendly Apple Pie Freezer Fudge (gluten-free, soy-free, sweetener-free)
- While this recipe does not call for any added sweetener, you may add some to taste, if you’d like. If you are using a granulated or powdered sweetener, I suggest mixing it in with the applesauce prior to combining all the ingredients, so it’s not gritty.
- If you can’t find apple pie spice, 1 tsp of cinnamon with a pinch of ginger and clove can work as a replacement. You could also use a pumpkin pie spice blend and really, any combo of the following spices: cinnamon, clove, nutmeg, ginger, allspice.
- Coconut manna can be hard to track down sometimes. If you can’t find any, simple replace it with 2 additional tbsp of coconut oil and nut butter.
- You can use whatever nut butter you want for this. Almond, cashew, pecan and walnut are all great options that keep the apple pie flavor.
- For best results, store these in a sealed container in your refrigerator. Freezing them makes them just a bit too hard, but storing them at room temp will make them just too soft.
- While I strive to provide accurate nutrition information, different brands may have different nutritional values, so your calculations may vary.
- To calculate net carbs – subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe. For this recipe, that’s 7.2g – 1.8g for a total of 5.4g of net carbs per square.
No Bake Vegan Keto Apple Pie Squares (gluten-free, soy-free, paleo)
- 100 g coconut manna
- 120 g cashew butter or nut butter of choice
- 60 ml coconut oil
- 60 ml unsweetened apple sauce
- 1 tsp vanilla extract
- 1 tsp apple pie spice
- 1 pinch salt
- chopped walnuts or pecans, flaky sea salt or freeze dried apple pieces for garnish
- Line a loaf pan with parchment paper or use a silicone loaf pan, to prevent sticking.
- In a double boiler, or a saucepan over very low heat, melt together all ingredients, stirring frequently to prevent burning.
- Pour the mixture into the lined pan, and smooth. garnish as desired and chill for 30 minutes in the freezer, to set up.
- Remove the bars from the pan, slice into 8 equal squares and refrigerate to store.