A low carb candy pumpkin truffles recipe is sure to be a hit! It’s a sugar free pumpkin ganache covered in a dark chocolate coating. Perfect for Halloween or Thanksgiving.
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This recipe for low carb truffles is something I wanted to make for Halloween. But, I was just too busy to put them together. However, there’s still time to enjoy these for Thanksgiving!
Between working six 12 hour days a week and watching a toddler at home, there isn’t a lot of free time. Thankfully, work is starting to slow down and I should be back to my regular 40 hour weeks soon.
The coating used in this low carb candy pumpkin truffles recipe is based on a low carb chocolate I created a few years ago. It uses food grade cocoa butter and Ghirardelli unsweetened baking chocolate. Bak then, I always used a mix of stevia extract powder and powdered erythritol for the sweetener.
That was the sweetening blend I used before Swerve Confectioners Powder was widely available. I have since switched the powdered erythritol to Swerve Confectioners Powder as it works much better than plain powdered erythritol and it tastes better.
I’ve used this chocolate recipe to make my own low carb chocolate bars and low carb candy. It does take a bit of work, but making the chocolate at home is cheaper than buying chocolate sweetened with stevia and erythritol. Hopefully, as stevia becomes more popular, the price of all-natural sugar free chocolate candy will come down.
Although I used Swerve in this low carb candy pumpkin truffles recipe, you can really use any sweetener that you prefer. It’s really a matter of preference. You can even use the concentrated stevia and or monk fruit extract sweetener.
The recipe for these all natural sugar free pumpkin truffle chocolate candies starts with a pumpkin ganache. To get the right consistency for the ganache, I added some food grade cocoa butter and natural whey protein powder.
The texture is similar to the peanut butter mix used in my low carb peanut butter squares recipe which can also be shaped into balls and coated with chocolate to make peanut butter balls.
Although I love pumpkin, I wasn’t sure how a pumpkin truffle would taste. These are actually quite tasty and I was pleased at how they turned out. Be sure to check out the low carb pumpkin recipes I collected for a Community Table post for more ways to use this yummy fall flavor!
Low Carb Candy Pumpkin Truffles Recipe
Low Carb Candy – Pumpkin Truffles
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Ingredients
Filling
- 1/2 cup pumpkin puree
- 1/8 teaspoon stevia concentrated powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 cup heavy whipping cream
- 5 ounces cocoa butter food grade
- 2/3 cup Swerve Confectioners Powdered Sweetener
- 1/2 cup unflavored whey protein or collagen powder
Chocolate Coating
- 4 oz unsweetened baking chocolate
- 1 oz cocoa butter food grade
- 3 tablespoons Swerve Confectioners Powdered Sweetener
- 1/8 teaspoon stevia concentrated powder
- 1/2 teaspoon vanilla extract
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
Filling
- Combine pumpkin puree, stevia, cinnamon, ginger, nutmeg, cream, cocoa butter and Swerve in a medium sauce pan over medium heat. Once the cocoa butter begins to melt, stir until well combined. Remove from heat and stir in vanilla extract and protein powder.
- Place mixture in a bowl and cover the surface with a plastic wrap to prevent a ‘skin’ from forming. Chill in refrigerator for at least 1-2 hours.
- Using a spoon or small cookie scoop, form pumpkin mixture into even sized balls. These can be shaped into squares, made into egg shapes (for Easter), or any other shape desired. Place shaped filling in freezer while making chocolate coating.
Chocolate Coating
- In a chocolate melter or double boiler, melt all chocolate coating ingredients together. Remove the shaped filling from the freezer. Place each on a fork and into melted chocolate until well coated. Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden. Repeat until each is covered in chocolate.
- Place finished sheets of candy in refrigerator. Let sit at least an hour then remove and place in covered container. Store in refrigerator.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
