Keto Halloween Pumpkin Truffle Candy
If you want to partake in festive candy for Halloween, but you’re following the Keto diet, you’ve come to the right place! Carb Manager has all sorts of holiday-related recipes for candies, desserts, and more. This Keto Halloween recipe can be served cold or frozen – whichever is more your style! A creamy pumpkin-flavored cream cheese truffle filling is mixed and portioned into perfect two-bite morsels. Dip the truffles in a dark chocolate coating sweetened with liquid stevia. Each truffle has the snap of a smooth chocolate coating and the creamy bite of pumpkin filling. The truffles taste just like pumpkin cheesecake! Since they’re not too spooky, you can make these truffles any time of year you happen to get your hands on canned pumpkin puree.
How to Make It
Step 1
Whip cold heavy cream in a stand mixer at high speed until a stiff whipped cream forms. Transfer the whipped cream aside to a clean bowl, and wipe out your mixing bowl with a paper towel before returning it to its stand. Using a paddle attachment, blend softened cream cheese until it is entirely smooth and lump-free. You may need to scrape down your mixing bowl with a spatula 1 or 2 times to achieve a smooth creamy consistency.
Step 2
Blend pumpkin puree, powdered erythritol (Swerve confectioner’s sugar), vanilla extract, liquid stevia, pumpkin spice, and cinnamon into the mixer. Blend until you have a smooth pumpkin truffle filling. At this point, you may taste and adjust the filling by adding more liquid stevia, vanilla flavoring, or spices. Spread the mixture inside a loaf pan, cake pan, sheet tray, or any type of pan or tray that allows the truffle filling to be spread into an even layer.
Step 3
Place the truffle filling in your freezer, and chill it down until the filling can be scooped like ice cream (30-45 minutes). You do not want the filling to freeze completely. If the filling becomes too hard, you can bring down the temperature by setting it on your countertop to soften. When the filling is at the right temperature, scoop the filling into 2-tablespoon portions. Form the portions into small spheres or slightly larger half-spheres. Arrange the portions of filling on a plate or tray lined with parchment paper.
Step 4
Once all the portions are scooped and shaped, return the filling to your freezer for about 30 more minutes. Now, you want the filling to freeze through entirely. When the portions of pumpkin truffle filling are frozen, make the chocolate coating. Chop 100% dark chocolate into fine pieces, and add them to a heat-safe bowl. Add the coconut oil to the bowl, and place the bowl over a small pot filled with 1-inch of water (bain-marie). Heat the water so it begins to heat the bowl and melt the chocolate and oil. Stir until you have a smooth, liquid chocolate sauce, then stir the final amount of liquid stevia into the bowl.
Step 5
Remove the bowl of chocolate sauce from the hot water bath immediately, and place it on a potholder on your work surface. Stir the chocolate until it’s no longer steaming but still warm. Pull your portions of pumpkin truffle filling out of the freezer, and dip them one by one into the chocolate. Transfer all dipped truffles to a clean sheet of parchment paper on a tray. The chocolate coating will set very quickly, but return the truffles to a refrigerator to chill for just 5 minutes before serving. Serve chilled for a cool, creamy candy, or serve frozen for a cold treat with a chocolate crunch.
Ingredients
- Cream Heavy Whipping
0.5 cup
- Cream cheese
4 oz
- Pumpkin Canned Without Salt
0.25 cup
- Powdered Erythritol (Icing Sugar)
1 tsp
- Vanilla extract
0.25 tsp
- Liquid stevia
10 Drop
- Pumpkin Pie Spice
0.5 tsp
- Cinnamon
0.25 tsp
- Unsweetened Dark Chocolate For Baking
2 oz
- Coconut oil
2 tsp
- Liquid stevia
10 Drop