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.
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
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 powdered low carb sweetener
- 1/2 cup unflavored whey protein
Chocolate Coating
- 4 oz unsweetened baking chocolate
- 1 oz cocoa butter food grade
- 3 tablespoons powdered low carb 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
Nutrition
Additional Info
- Net Carbs 0.3g
- % Carbs: 2.5%
- % Protein: 2.5%
- % Fat: 95%
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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.
Minumi says
December 24, 2018 at 7:34 amI 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 says
December 24, 2018 at 12:06 pmThose 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 says
July 25, 2018 at 2:33 amI’m dying to make these chocolate truffles they sound amazing!
Lori Gilles says
November 6, 2017 at 9:10 pmIs the swerve sweet enough that I could leave out the stevia?
Lisa says
November 7, 2017 at 10:34 amIt’s a personal preference so it’s hard to say.
beth meysembourg says
August 19, 2016 at 8:39 pmIs this correct. 35.6g of fat per piece ?
Lisa says
August 20, 2016 at 11:22 amI’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 says
June 26, 2016 at 6:13 pm5.5 carbs for one? Not to mention all the artificial sweetener! No thank you. Low Carb Yum is becoming Low Carb Yuck.
Lisa says
June 27, 2016 at 5:29 amThanks 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 says
November 4, 2016 at 5:55 pmLisa 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 says
November 4, 2016 at 5:56 pmOoh. That’s my absolute favorite fudge recipe! Thanks!
Lynne H says
December 7, 2014 at 5:42 pmCould you substitute coconut oil for cocoa butter?
Lisa says
December 7, 2014 at 7:05 pmIt’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 says
November 10, 2014 at 12:16 amWould it work to use a non-whey protein powder? (i.e. plant protein/Garden of Life?)
Lisa says
November 10, 2014 at 9:42 amYes! 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 says
November 7, 2014 at 2:42 amI was wondering if Splenda can be used instead of Stevia and Swerve?
Lisa says
November 7, 2014 at 9:21 amSplenda 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.