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Pumpkin truffles. This low carb candy is a sugar free pumpkin ganache covered in a dark chocolate coating. Perfect for Halloween or Thanksgiving.
This recipe for low carb pumpkin truffles is something I wanted to make for Halloween, but I was just too busy to put them together. 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.
A few years ago, I came up with a really good recipe for low carb chocolate that uses food grade cocoa butter and Ghirardelli unsweetened baking chocolate. For the sweetener, I’ve always used a mix of stevia extract powder and powdered erythritol.
That was the sweetener 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.
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I’ve used this chocolate recipe to make my own chocolate bars and 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.
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.
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 Swerve Confectioners
- 1/2 cup unflavored whey protein
Chocolate Coating
- 4 oz unsweetened baking chocolate
- 1 oz cocoa butter food grade
- 3 tablespoons Swerve Confectioners
- 1/8 teaspoon stevia concentrated powder
- 1/2 teaspoon vanilla extract
Instructions
Filling
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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.
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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.
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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
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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.
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Place finished sheets of candy in refrigerator. Let sit at least an hour then remove and place in covered container. Store in refrigerator.
Recipe Notes
Makes about 45 truffles.
Per Truffle: 36.8 calories, 5.1g fat, 1.0g carbs, 4.5g erythritol, 0.7g fiber, 0.3 Net carbs, 0.3g protein
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Shoogie says
5.5 carbs for one? Not to mention all the artificial sweetener! No thank you. Low Carb Yum is becoming Low Carb Yuck.
Lisa says
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 says
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! 🙂
Lynne H says
Could you substitute coconut oil for cocoa butter?
Lisa says
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 says
Would it work to use a non-whey protein powder? (i.e. plant protein/Garden of Life?)
Lisa says
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 says
I was wondering if Splenda can be used instead of Stevia and Swerve?
Lisa says
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.