5 Spooky Treats for your family and Friends!
Halloween is just around the corner and we found 5 great recipe ideas for you and your family to have a wonderfully and spooky Halloween. So check out these keto friendly and fun diet ideas. Some of them even add some extra keto and healthy treats to make these even more modern twist to an old recipe.
1 - Pumpkin Cheese Bars
MACROS PER SERVING:
- 273 Calories
- 25g of Fat
- 4g of Protein
- 4.5g of Net Carbs
- Course: Dessert
- Serves 12 bars
- Prep Time 15 minutes
- Cook Time 40 minutes
- 8 oz. cream cheese
- 1/4 cup heavy cream
- 10 oz. pumpkin puree
- 2 tsp vanilla extract
- 20 drops liquid stevia
- 1/2 cup So Nourished powdered erythritol sweetener
- 1/4 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 pinch salt
- 2 large eggs
- 2 oz. cream cheese
- 2 tbsp heavy cream
- 1/4 cup So Nourished powdered erythritol sweetener
- 1/2 tsp vanilla extract
- Preheat the oven to 350°F. Then, combine all the crust ingredients in a food processor and pulse until the pecans are a fine crumb texture. Don’t over process or you’ll end up with pecan butter!
- Line a 9×6-inch baking dish with parchment paper or wax paper. Then, let two sides spill over for easy removal. Press the crust into the dish, making one even layer. Bake for 12 minutes, then let cool.
- Meanwhile, using an electric hand mixer, beat the cream cheese and heavy cream until fully combined and even throughout. Then, add in the pumpkin puree, vanilla extract and liquid stevia and combine.
- Add in the erythritol, pumpkin pie spice, cinnamon and a pinch of salt and then combine.
- Then, add in one egg at a time, incorporating each egg before adding another.
- After the crust has cooled, pour the pumpkin cheesecake batter into the baking dish. Reduce the heat in the oven to 325°F and bake for 25-30 minutes. The middle of the pumpkin cheesecake should be slightly wobbly after baking. Refrigerate for 6 hours or, ideally, overnight.
- In order to make the frosting, mixing all the frosting ingredients then beat with an electric hand mixer until light and fluffy.
- Later frost the top of the cheesecake bars or add a dollop to each one after slicing. Enjoy!
2 – Pumpkin Churros with Cinnamon Chocolate Sauce
- Place chocolate chunks in a bowl. After heat cream in a small saucepan until bubbles form around edges. Later remove from heat and then pour over chocolate. Then let stand 5 minutes. Whisk until smooth and add 1/4 teaspoon vanilla. Set aside.
- Heat oil for frying in a 4-quart heavy saucepan or deep-fat fryer to 350 degrees.
- Combine water, pumpkin, butter, 1 1/4 teaspoon pumpkin pie spice and remaining 1/4 teaspoon vanilla in a 2-quart saucepan. Bringing the mixture to boiling. Add flour all at once, stirring vigorously with a wooden spoon until dough forms a good-sized ball. Later remove from heat and cool the mixture for 10 minutes. Then add eggs, one at a time, stir after each addition.
- Then Spoon dough into a pastry or large resealable bag. Pipe 3-inch lengths of dough, 5 at a time, into hot oil. Fry for 3 to 5 minutes or until golden, turning once. Later remove with a slotted spoon; drain on paper towels. After combine sugar and remaining 1/2 teaspoon pumpkin pie spice. While warm, toss churros in sugar mixture and then serve with chocolate sauce.
3 – Chocolate & Peanut butter Spider Cookies
Peanut Butter Thumbprints:
- 3/4 cups defatted peanut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 1/2 cup peanut butter
- 1/3 cup Swerve Sweetener
- 1 large egg
- 1/2 tsp vanilla extract
- 1/8 tsp stevia extract or an additional 3 tbsp Swerve
Chocolate Drizzle for legs:
- 1 1/2 ounces Lily’s Dark Chocolate or other good quality dark chocolate such as Green & Blacks 85%, chopped
Chocolate Ganache Filling:
- 1/2 cup heavy whipping cream
- 5 tbsp powdered Swerve Sweetener
- 2 1/2 ounces unsweetened chocolate
- 1/4 tsp vanilla extract
- Candy monster eyes (optional)
- Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
- In a medium bowl, whisk together the peanut flour, baking soda and salt. In a large bowl, beat butter and peanut butter until smooth. Beat in sweetener until well combined, then beat in egg, vanilla extract, and stevia extract.
- Roll dough into 1 inch balls and place 2 inches apart on baking sheet (you should get about 30 balls). Flatten slightly with the palm of your hand and then create a well in the center of each with your thumb (you may need to wet your hands a few times).
- Bake 12 to 16 minutes, until puffed and just golden brown and barely set. They will still be very soft. Remove from oven. Use the end of a wooden spoon or other blunt, round kitchen implement to gently re-do the wells in the center of each cookie. Let cool completely.
- Place chopped chocolate in a microwave-safe bowl. Heat on high for 30 second increments, stirring in between, until melted and smooth.
- Cut the very tip of the corner of a Ziploc bag. Place chocolate in bag and drizzle four lines across each cookie.
Chocolate Ganache Filling:
- In a small saucepan over medium heat, bring cream and sweetener to just a simmer, stirring to combine.
- Remove from heat and add chopped chocolate. Let sit 5 minutes until chocolate is melted, then whisk to combine. Add vanilla and whisk until smooth.
- Dollop about 1 to 2 tsp ganache into the well of each cookie, taking care not to overflow the well. Let cool 20 minutes before adding candy monster eyes, if using.
4 – Halloween Sugar Cookies Low carb and Gluten-Free
Prep Time: 45 mins
Cook Time: 14 mins
Chill Time: 1 hr
Total Time: 2 hrs
Easily the best keto sugar cookies you will ever make. This cut out sugar cookie recipe produces sturdy but tender cookies that stand up to your favorite sugar-free frosting and decorations. Perfect for any holiday or event, and so fun to decorate!
Keyword: cut out sugar cookies, keto sugar cookies
Servings: 12 servings
Calories: 177 kcal
2 cups almond flour
2 tbsp coconut flour (can also use oat fiber)
¼ tsp salt
6 tbsp butter softened
½ cup Swerve Sweetener granular
1 large egg
½ tsp vanilla extract
1/2 cup powdered Swerve Sweetener
1/2 cup powdered BochaSweet (or powdered xylitol)
1 tbsp egg white powder
4 to 6 tbsp Water room temperature
1/2 tsp vanilla extract
Halloween Cut-Out Sugar Cookies Low carb and Gluten-Free
- For the cookies, in a medium bowl, whisk together almond flour, oat flour, xanthan gum and salt.
- In a large bowl, beat butter and erythritol until creamy. Beat in the egg and vanilla extract, and then beat in almond flour mixture until dough comes together.
- Turn out dough onto a large piece of parchment paper. Pat into a rough circle and then top with another piece of parchment. Roll out to about 1/3-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour.
- Preheat oven to 325F and line another baking sheet with parchment. Using pumpkin-shaped cookie cutter, cut out cookies and lift carefully with a small, offset spatula or knife. Place cookies at least 1 inch apart on prepared baking sheet.
5 - Pumpkin Spice Jacked Keto Coffee
- MCT oil powder
- Grass-fed collagen peptides
- A little natural low carb sweetener or sugar free syrup
- Plus some grass-fed butter
This will make anyone jacked with all of the great natural and high-quality ingredients.
- Brew your favorite Coffee
- Add some grass feed butter
- Add sugar free syrup
- Then add some MCT oil powder
- Then add grass fed collagen peptides
Adding these extra healthy supplements into your bake goods your treats are much more keto friendly and also have some other great nutrients to make you feel better than your average tasty treat. Put a movie on and start cooking these great spooky treats for the Halloween season.
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