Ingredients:
• 2 1⁄2 cups unsweetened shredded coconut
• 1⁄2 cup coconut oil
• 25 drops stevia (such as Sweet Leaf)
• pinch to 1⁄4 teaspoon salt
• 3⁄4 cup pumpkin puree, unsweetened
• 1 tablespoon ground cinnamon
• 1 1⁄2 teaspoons ground ginger
• 1⁄4 teaspoon
• pinch ground cloves
Directions:
Line a baking sheet with two 12-count mini muffin silicon molds. Set aside. Add shredded coconut, coconut oil, stevia, and salt to the bowl of your food processor. Process on high for 5-8 minutes until drippy. You may have to remove the lid a couple of times and scrape the chunky bits from the side of the bowl. Once smooth, remove 1⁄4 cup of the coconut mixture, leaving the remaining coconut mix in the food processor bowl. Add remaining ingredients and process until smooth again. If you use cold pumpkin puree, the coconut will harden. No worries – just process until smooth again. The texture of the pumpkin mixture will be like apple sauce. Divide the pumpkin mixture into the muffin cups. Press down with fingers or the back of a spoon until completely flat. Then, top with reserved white coconut mixture. Transfer baking sheet to the freezer and freeze for 1 hour. Serve!
Nutrition Information (each mini muffin cup): 187 calories, 2.3 grams net carbs, 19 grams fat, 1.3 grams protein (5.25:1 ketogenic ratio)
Chocolate Coconut Candy
Candies
• 1⁄2 cup coconut butter
• 1⁄2 cup coconut oil
• 1⁄2 cup unsweetened shredded coconut
• 3 T powdered Swerve (does contain sugar alcohols)
Chocolate Topping
• 1 1⁄2 oz cocoa butter
• 1 oz unsweetened chocolate
• 1⁄4 cup Swerve
• 1⁄4 cup cocoa powder
• 1⁄4 tsp vanilla
Directions:
Line a mini muffin pan with 20 mini paper liners. Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted, then mix in the shredded coconut and sweetener. Divide mixture between muffin cups and freeze until firm, about 30 minutes. For the chocolate coating, combine cocoa butter and unsweetened chocolate in a bowl and set over a pan of simmering water (or use a double boiler). Stir until melted. Stir in powdered sweetener, cocoa powder, and vanilla. Spoon chocolate over the chilled coconut candies and let set, about 15 minutes.
Nutrition Information (per 2 candies): 166 calories, 2.5 grams net carbs (subtracting 90% of carb from erythritol), 17 grams fat, 1 gram protein (4.9:1 ketogenic ratio)
Chocolate Peanut Butter Candies
Chocolate Coating
• 1⁄4 cup butter
• 3 oz unsweetened chocolate
• 2 T powdered Swerve
• 2 T cocoa powder
• 1⁄2 tsp vanilla
• 12 drops stevia extract
Peanut Butter Filling
• 1⁄2 cup creamy natural peanut butter
• 3 T powdered Swerve
• 1⁄2 tsp vanilla
Directions:
Combine butter, unsweetened chocolate, and powdered Swerve in a small saucepan over low heat.
Stir until melted, then mix in the cocoa powder, vanilla, and stevia. Let cool 5-10 minutes until
somewhat thickened. Use the back of a small spoon to spread 3⁄4 of the chocolate mixture (reserving the rest for later) on the bottom and up the sides of twelve 1 1⁄2-inch silicone candy molds. Freeze until firm, about 20 minutes. Divide mixture between muffin cups and freeze until firm, about 30 minutes. In a microwave safe bowl, warm peanut butter for about 30 seconds at 50% powder until melted
but not hot. Stir in vanilla and powdered Swerve. Remove chocolate cups from the freezer and fill almost to the top with peanut butter mixture, leaving a little room on top for the remaining chocolate. Return to freezer for another 10 minutes until firm. Rewarm remaining chocolate and spoon over the peanut butter filling. Freeze again until set, about 20 minutes.
Nutrition Information (per 1 candy): 138 calories, 3 g net carb (subtracting 90% of carb from erythritol), 13.5 grams fat, 3.8 grams protein (2:1 ketogenic ratio)
We hope these recipes make your keto kiddos Halloween and fall season a little bit tastier! Please share your tips and tricks for thriving during the Halloween season when navigating a ketogenic diet.
