Don't miss out this Halloween. Make your own cute little sugar-free peanut butter pumpkins with only 6 ingredients that taste just like Reese's peanut butter cups. This easy Keto Peanut Butter Pumpkins recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
With Halloween in the near future, I wanted to put together a list of some great Trim Healthy Mama and Low Carb friendly candies. My kids will end up with a pillowcase full of Hershey bars, Swedish Fish, Twizzlers, and so many more delicious (unhealthy) treats that I need some alternatives for myself. First on my list was Peanut Butter Pumpkins! I made a copycat of Reese's Peanut Butter Eggs in the spring and with a couple of tweaks, I knew they would make cute pumpkins.
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How to make Sugar-Free Peanut Butter Pumpkins
These just require a little mixing and a little chocolate dipping.
These are a little messy to make but if you don't mind a bit of melted chocolate all over the place they are great for the kids to help with.
The stems are just slivered almonds. Cute right?
Here are some other great healthy candies from my blog:
Chewy Almond Joy Copycat Candies
Chocolate Chip Cookie Dough Bark
Dark Chocolate Raspberry Truffle Bark
Toasted Coconut Toffee Pecan Turtles
And check out these Keto Halloween Recipes!
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📖 Recipe
Ingredients
- 1 cup peanut butter (sugar free)
- 1 cup peanut flour/powder
- 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon vanilla
- 1 tablespoon coconut oil
- 4 oz sugar free chocolate such as Lily’s, or 85% dark chocolate***
Instructions
- Combine peanut butter, peanut flour, sweetener, coconut oil, and vanilla. Mix thoroughly. You may need to knead it with your hands to incorporate all the peanut flour. Divide into 24 pieces and shape into pumpkins. I scooped them with a small cookie scoop, squished them on a baking sheet lined with wax paper, and then made a little indent in the top and bottom. Press a slivered almond into the top for the stem.
- Melt the chocolate in the microwave or in a double boiler. I normally microwave in short increments stirring every 20-30 seconds. To cover the pumpkins it is easiest to lift one with a fork and dip into the chocolate. Put it back on the tray and cover all the rest. I did a second layer of chocolate so I couldn't see the peanut butter peeking through. Once they were all covered I took a toothpick and drew lines to make them look more pumpkiny (this is totally optional).
- In my original recipe I chilled the dough before covering the eggs with chocolate. I did not do that today and it worked fine lifting them in and out of the chocolate with a fork.
Notes
Nutrition
Alana Bates says
Have a question where is peanut flour and where can I find it. Thank you
Taryn says
Most stores have it in the baking aisle. You can also just grind your own peanuts until they are fine.
Alana Bates says
Thank you
Jess says
just fyi, in one version of the recipe above, it doesn't say when to use the coconut oil.. 🙂 hopefully its good without! getting read to put chocolate on top! I pushed pb mixture into molds and am topping wth chocolate.
Taryn says
Ooops! Sorry about that. I just edited it.
Tammy says
Hi. Love your recipes! I made this recipe for a Valentine gift to my husband, who is a PB junkie. But they turned out very, very dry. Any idea what I did wrong? My husband thought maybe I shouldn't have used the PB and the PB flour. Any suggestions would be appreciated, cuz I'll be trying them again!
Taryn says
Just using PB makes them too wet to shape. Maybe the brand of PB flour used was drier than the brand I used? You could cut the PB flour in half next time.
Gayle says
I made these today they are very good but I taste a crunch from the sugar. Did I do something wrong or is that the way it is?
Taryn says
Hi Gayle, you can process it in the food processor first until it is a fine powder to avoid the crunch.
Keri B says
Great post! The pumpkins look yummy.
Georgina says
These pumpkins look wonderful! And this is a really useful candy list - thank you!