Go Back
–+ servings
Print Recipe
5 from 1 vote

Keto Peanut Butter Pumpkins

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings: 8
Author: Rachel Oostdyk

Equipment

Ingredients

  • 1/2 cup all natural creamy peanut butter
  • 2 tablespoons coconut oil
  • 3 tablespoons confectioners swerve
  • 1/2 teaspoon vanilla extract

Chocolate Coating

Instructions

  • 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.