Halloween is almost here! I don’t know about you all but I always have the hardest time resisting ALL THE CANDY this time of year!
And my favorite candy of all time? Reese’s peanut butter pumpkins of course!
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Last Easter I made my own version of Keto Chocolate Peanut Butter Eggs so I knew that I had to do it for Halloween as well.
These Keto Peanut Butter Pumpkins are so good you will not even miss the real thing!
They are made with only a few simple ingredients using a silicone pumpkin mold that I found on Amazon.
This recipe is simple!
The first step is melting together the ingredients for the peanut butter mixture.
NOTE: Make sure you use CONFECTIONERS SWERVE for the peanut butter mixture. Regular Swerve can make the mixture grainy. Some grocery stores carry this but I find it easiest to get on Amazon.
For the sugar-free chocolate, I prefer to use Lily’s chocolate chips.
Again, these may be able to find in your local so I recommend ordering from Amazon.
I prefer to use a double boiler for this step however you can also melt the ingredients together in a microwave-safe bowl in the microwave.
After freezing the peanut butter mixture you will melt the chocolate coating using a double boiler or microwave.
You then remove the frozen peanut butter mixture from the egg molds and set aside.
Next, you fill the molds about halfway up with the melted chocolate and push the frozen peanut butter mixture into the melted chocolate so the chocolate comes up the sides and surrounds the peanut butter mixture.
Place molds in the freezer for another 15-30 minutes.
Store pumpkins in the freezer because they do soften up at room temperature.
NOTE: If you want to make this recipe a little easier you can skip a step by not freezing the peanut mixture separately.
Simply pour melted chocolate into the molds and freeze. Once hardened, add peanut butter mixture on top.
Freeze for an additional 15 minutes before spooning some chocolate over the top and returning to the freezer for an additional 15 minutes.
I have found that the peanut butter layer shows more when done this way but it is still just as delicious.
Another option would be to freeze the peanut butter mixture, remove from molds, and then simply pour the melted chocolate over the frozen peanut butter pumpkins.
- 1/2 cup all natural creamy peanut butter
- 2 tablespoons coconut oil
- 3 tablespoons confectioners swerve
- 1/2 teaspoon vanilla extract
- 2 cups sugar free chocolate chips
- 2 Teaspoons coconut oil
- Melt together the peanut butter, confectioners swerve, vanilla, and 2 tablespoons of coconut oil. I like using a double boiler for this but you can also use the microwave.
- Pour peanut butter mixture into pumpkin molds and freeze for about one hour.
- Melt together the ingredients for the chocolate coating (using double boiler or microwave).
- Remove the frozen peanut butter mixture from the egg molds and set aside.
- Fill the molds about halfway up with the melted chocolate.
- Push frozen peanut butter mixture into melted chocolate so the chocolate comes up the sides and surrounds the peanut butter mixture.
- You may need to spread a little bit of the chocolate over the tops.
- Freeze for another 15-30 minutes.
- Store in freezer.
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