A low-carb chocolate 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!
The coating used in this low-carb candy pumpkin truffle recipe is based on the low-carb chocolate I created a few years ago. It uses food-grade cocoa butter and Ghirardelli unsweetened baking chocolate. Back 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!
Ingredients Needed For Low-Carb Pumpkin Truffles
There are two parts to this recipe - the ganache and the creamy filling. Here's a bit more information about the ingredients I used and how I kept these candies low in carbs.
Pumpkin Puree
Use real pumpkin puree, not pumpkin pie filling. Pumpkin is a low-carb fruit that is perfect in fall desserts.
Sweetener
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 concentrated stevia and or monk fruit extract sweetener.
Pay close attention to the types of sweetener I used. The confectioner's powder sugar substitute has the perfect texture for both the filling and the ganache.
Spices
I used common pumpkin pie spices in the filling to give this a familiar flavor. The spices I used are a combination of cinnamon, ginger, and nutmeg. You could also add a dash of cloves if you want them to have a bolder taste.
Heavy Whipping Cream
The heavy whipping cream mixes with the cocoa butter to create the ultimate texture in the filling.
Cocoa Butter
Use food-grade cocoa butter! Some types of cocoa butter are used to make homemade lotion. However, there are some that are food-grade and perfectly safe to consume.
Whey Protein
I added whey protein to the filling to give it a thicker texture so that it will stay in the shape of small balls. Feel free to use any type of protein powder that you have on hand.
Baking Chocolate
Use unsweetened baking chocolate for the outer shells. They will harden up the best. I highly recommend checking out ChocZero!
Vanilla
Real vanilla enhances the flavor of the chocolate ganache in a huge way. Use just enough vanilla to bring out a subtle and smooth taste.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
Quick Tips:
- Freeze the pumpkin filling balls while you make the chocolate ganache. They need to be frozen in order to hold their shape while you dip them in the chocolate.
- Melt the chocolate coating ingredients in a double broiler.
- If you melt the chocolate coating ingredients in the microwave, do it slowly, stirring really well in between 30-second intervals.
How To Make Keto Pumpkin Truffles
All the exact steps for these sweet pumpkin truffles are in the printable recipe card at the bottom of this post. First, I wanted to share a quick overview and some additional tips.
Make The Pumpkin Filling
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.
Chill the pumpkin ganache before you form them into balls. Then, freeze the balls so they are ready to be dipped in chocolate.
Dip Pumpkin Balls In Keto Chocolate Coating
While the pumpkin filling is in the freezer, melt the chocolate coating ingredients in a double broiler.
Then, dip the frozen pumpkin balls in the melted chocolate mixture. Finally, let them chill in the refrigerator one last time to force them to set and harden.
That's it! They really are that easy to make.
What To Serve With Pumpkin Truffles
These are the perfect thing to add to your next fall party's dessert table.
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.
You can also serve them with a salty snack like keto parmesan crisps.
If it is pumpkin you love, then munch on one of these pumpkin truffles with a keto pumpkin spice latte. Talk about delicious!
Frequently Asked Questions About Pumpkin Truffles
Before I get to the recipe card, here are some questions people often ask about how to make them. If you have a question, please leave it in the comments.
How do you store leftover pumpkin truffles?
You need to store them in an airtight container in the refrigerator. If you store them at room temperature, they might melt. Please keep them refrigerated. They will stay fresh for about a week.
Where can I find cocoa butter?
The best place to buy cocoa butter is on Amazon. You might also be able to find it at a local craft or hobby store. Just make sure that the kind you buy is food-grade.
Can I use coconut oil instead of cocoa butter?
Yes, you can certainly try to use coconut oil instead of cocoa butter. I have not tested it this way yet, so I cannot say for sure how it would turn out.
I have seen coconut oil used in candies, but it might change the flavor of this particular one. I'm also worried that it might add too much oil. Cocoa butter isn't as oily as coconut oil.
Would it work to use a non-whey protein powder?
Yes, you can definitely use a non-whey protein powder. One of the most popular types is Garden of Life. I only added whey protein because it was a way of firming up the pumpkin ganache.
I used what I had on hand - I am positive that any kind of protein powder will work just as well, even powdered whole milk or some other non-dairy version.
If you use an unsweetened protein powder, you might have to add a little bit more sweetener to the filling.
These are going to become a fall-time favorite. Make some extras and share them as gifts. They are perfect for parties or just for yourself. You're going to love them!
Other Keto Candy Recipes To Try
If you enjoyed these pumpkin truffles, then you will love these low-carb candy recipes next. They are perfectly snack-worthy.
- Low-Carb Chocolate Peanut Butter Bark is crispy and has the most beautiful marbling.
- Keto Peanut Butter Balls are also called buckeyes and have the creamiest filling.
- Sugar-Free White Chocolate has a delicate and light flavor and is so fun to snack on.
- Keto Marshmallows melt in your mouth and taste amazing in your coffee or hot chocolate.
- Low-Carb Peanut Butter Fudge is made with cream cheese, which makes them a healthy fat bomb.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Low Carb Candy – Pumpkin Truffles
Video
Ingredients
Filling
- ½ cup pumpkin puree
- ⅛ teaspoon stevia concentrated powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ cup heavy whipping cream
- 5 ounces cocoa butter (food grade) or coconut butter or unsalted butter
- ⅔ cup Swerve Confectioners Powdered Sweetener
- ½ 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
- ⅛ teaspoon stevia concentrated powder
- ½ teaspoon vanilla extract
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on November 6, 2014. Post updated on October 26, 2021, with additional recipe information and updated images.
Kate
Ok, I tried these, I used no substitutes and made them exactly as the recipe said. First- 2 hours to chill the pumpkin ganache is not long enough. Mine was still runny after two hours. I recommend 6 hours, or just leave it in the fridge overnight. When making the chocolate sauce, mine got thick really fast and I started to panic, so I threw in more cocoa butter discs which thinned it out to a more manageable coating sauce. So I probably used double the cocoa butter for the chocolate coating. Coating these little pumpkin balls is, of course, quite a mess, but I got it done. I would not recommend putting them on a non stick baking sheet- maybe parchment paper- because a great many of mine stuck to the sheet. These were kind of tasty little candies, but the mess and the longevity of the recipe makes it not worth it to me. Also by the time I bought all the ingredients, it was quite expensive.
Lisa MarcAurele
Sorry the recipe didn't go as planned. I find the best thinner for the chocolate is coconut oil which is very inexpensive. It usually takes a couple hours in the freezer to harden up enough to coat in chocolate. My preference is to use a silicone baking mat. Another option is to put a little bit of water under plastic wrap over a baking sheet. That's what we used when I worked in a chocolate candy making shop and the small amount of water prevents the plastic sheet from sticking to the baking sheet.
Minumi
I would really like to try this recipe but I'm having a hard time finding cocoa butter... Is normal butter an ok substitute?
Lisa MarcAurele
Those are much different ingredients. It's tough to find cocoa butter locally (some craft stores sell it, but it needs to be food grade). I buy mine from Amazon.com
Emily Kemp
I'm dying to make these chocolate truffles they sound amazing!
Lori Gilles
Is the swerve sweet enough that I could leave out the stevia?
Lisa
It's a personal preference so it's hard to say.
beth meysembourg
Is this correct. 35.6g of fat per piece ?
Lisa
I'm pretty sure that is incorrect. It's probably a mistake when the recipe was converted. When I have more time, I will recalculate.
Shoogie
5.5 carbs for one? Not to mention all the artificial sweetener! No thank you. Low Carb Yum is becoming Low Carb Yuck.
Lisa
Thanks for catching that mistake. Erythritol, a natural based sweetener, was included in the carb count even though it has no impact. Each truffle has about 1.0g carb of which 0.7g is fiber. Also, there are no artificial sweeteners used in the recipe. Stevia and Swerve are both made with natural ingredients.
Howellr
Lisa you are so graceful in your reply to that grouch. Thank you for giving your time and talents, inspiring and helping others live a healthier sugar-free life! I've got a batch of your cream cheese peanut butter fudge in the fridge right now! 🙂
Lisa
Ooh. That's my absolute favorite fudge recipe! Thanks!
Lynne H
Could you substitute coconut oil for cocoa butter?
Lisa
It's worth a try as I've seen coconut oil used in candies. It may affect the flavor and add too much oil though. Cocoa butter isn't as oily as coconut oil and has kind of a chocolate type aroma and texture.
Monica
Would it work to use a non-whey protein powder? (i.e. plant protein/Garden of Life?)
Lisa
Yes! I only added the whey protein because the pumpkin ganache was really soft and would have been difficult to form into balls or other shapes. I used the protein powder because I had some on hand. I'm sure any kind of powder would work, even powdered whole milk or a non-dairy version. The sweetener may need to be adjusted more or less depending on the powder used.
elena
I was wondering if Splenda can be used instead of Stevia and Swerve?
Lisa
Splenda would work in the pumpkin filling, but I wouldn't recommend using it in the chocolate. Splenda gives chocolate a funny taste. Instead, I would use a low sugar dark chocolate bar that is 70% or higher cocoa and melt it to coat the pumpkin ganache.