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.
EASY Keto Peanut Butter Pumpkins – Low Carb, Sugar-Free, THM S, Gluten-Free, Grain-Free
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 tweaks, I knew they would make cute pumpkins.
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:
Here are some other great low carb candies from blogging friends:
Peanut Butter Candy with Raspberry Curd from Wonderfully Made and Dearly Loved
White Chocolate Bars from Low Carb Yum
Low Carb Chocolate Truffles from Step Away From the Carbs
Homemade Whatchamacallit Bars from All Day I Dream About Food
Granola Toffee from My Table of Three
Chocolate Peanut Butter Fat Bombs from Low Carb Maven
Samoa Fudge Bombs from Beauty and the Foodie
Low Carb Snickers from Low Carb Yum
Italian Walnut Kisses from Sugar Free Londoner
Zero Carb Gummy Candy from Step Away From the Carbs
Peanut Butter Cup Squares from Low Carb Yum
Creamy Candy Cups from Wonderfully Made and Dearly Loved
Pecan Truffle Turtles from I Breathe I’m Hungry
Chocolate Coconut Cups from All Day I Dream About Food
Chocolate Dipped Pecans from Step Away From the Carbs
Strawberry Cloud Candy from Low Carb Zen
Homemade Tootsie Rolls from Low Carb Yum
Chocolate Chia Berry Sun Butter Cups from Beauty and the Foodie
- 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.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.