This week is always filled with the most amazing sense of nostalgia. Autumn leaves falling, a chill in the air, and ooooh the *candy*. My toddler recently learned about the yearly ritual of trick-or-treating so he’s been taking his bucket to every door in our house, knocking like an officer with a warrant, demanding satisfaction for his raging sweet tooth. It’s adorable and absolutely terrifying.
While we don’t plan on ever depriving our tiny mammal the joy of experiencing October’s sugar fest, the majority of the treats we make at home are 100% sugar free and 100% Keto Friendly! Which means this mama gets to indulge like a kid during an all-time favorite holiday.
On the menu:
“Sugar” Cookies cut into bats, ghosts, pumpkins, and more…
Followed a ketofied sugar cookie recipe by Life Made Sweeter – sugar free, flour/gluten free, and egg free. I wasn’t able to roll the dough as uniformly as I would’ve liked so some of the thinner cookies baked a bit faster. I personally liked the flatter/crispier versions. My guys didn’t mind either which way and devoured them very eagerly.
Ketofied Gummies made with sugar free pumpkin spice cheesecake and black cherry flavors.
Sugar free gummies are incredibly easy to make, especially if you have little candy molds available. Just about all gummy recipes call for beef gelatin powder and boiling water. We use flavored sugar free syrup to sweeten these treats but you can use tea or extracts as well.
Sugar Free Gummies Recipe!
Ingredients
– 1/4 cup Beef Gelatin Powder (use less for softer gummies)
– 4ish tbsp Flavored Liquid Syrup (sugar free)
– 1/2 cup Boiling Water
optional: a few drops of pure liquid stevia or monk fruit for extra sweetness
Directions
1. Get your candy molds out and set them on a flat tray for added stability when moving them.
2. In a heat safe bowl, combine boiling water, flavored syrup (we used a pumpkin spice cheesecake flavor in one batch, black cherry in another), and if desired, drops of liquid sweetener.
3. Stir in the beef gelatin powder until it’s fully dissolved.
4. Quickly pour or spoon the mixture into your molds, careful not to overflow each cavity (eyedroppers are helpful here if your molds are extra tiny).
5. Set the molds in your fridge and leave to solidify for about 2 hours.
6. Pop the gummies out of their molds and store them in an airtight container in a cool, dry area.
Makes 25 Gummies | Serving: 1 piece | Net Carbs: 0g | Calories: 6
Disclaimer: Info provided here by entering the ingredients used into Carb Manager. These numbers can change based on the ingredients/brands/etc. you choose to use.
Chocolate Peanut Butter Domes aka Fat Bombs!
I didn’t get many usable pictures of these candies before they were devoured or melting (due to sudden severe storms bringing in 100% humidity and 80 degree weather), but everyone in the house was pretty happy with these and they were so incredibly easy to make…
Chocolate Peanut Butter Domes Recipe!
Ingredients
– 10 Choczero Milk Chocolate Squares
– 1/2 cup Sugar Free Peanut Butter
– 1.5 tbsp Granulated Monk Fruit/Erythritol Sweetener (or less than 1 tbsp for powdered)
Directions
1. Get your candy molds out and set them on a flat tray for added stability when moving them. I used a small candy mold with 15 dome-like cavities, each cavity is about 1.6″ diameter x 0.8″ depth and this recipe made just BARELY enough to fill each one.
2. In a heat safe dish, melt half the milk chocolate squares until they form a sticky liquid. This can be done stove top on a very low setting or in the microwave using 20-30 second intervals.
3. Pour the melted chocolate evenly across your candy mold and place in the freezer for 10-15 minutes.
4. While the chocolate is freezing, use a clean bowl to combine the peanut butter and granulated sweetener. The natural peanut butter we use is already very liquidy – if yours is a NO STIR blend, place the mixture in the microwave for about 15-20 seconds to make it easier to thoroughly combine the ingredients.
5. Remove the candy molds from the freezer and evenly spoon the peanut butter mixture on top of the chocolate layer.
6. Place the candy mold back in the freezer for 10-15 minutes.
7. While the candy layers are freezing, melt the remaining chocolate squares.
8. Remove the candy molds from the freezer and evenly pour the last of the chocolate over the peanut butter layer.
9. Freeze for 5-10 more minutes and then store in an airtight container in a cool, dry place.
Tip: Lightly sprinkle sea salt over the chocolate candy to really make those flavors pop.
Makes 15 Dome Candies | Serving: 1 piece | Net Carbs: 1.7g | Calories: 84.6
Disclaimer: Info provided here by entering the ingredients used into Carb Manager. These numbers can change based on the ingredients/brands/etc. you choose to use.
This is gunna be fun, Happy Halloween >^.^<
Homemade Noms by Cate 