Ways to enjoy low carb treats for Halloween

Posted

ºCompiled by Denise Swogetinsky

Kemper Messenger



Halloween is today. That means candy, candy, candy. There goes your low carb diet. Well, that doesn't have to be the way it is. Just keep some low carb alternatives handy.

Remember, planning and moderation will help you keep a healthy life style.



Chocolate Fudge (3 carbs)

1 chocolate baking bar (min. 70% dark)

12 tablespoons coconut butter

1 teaspoon vanilla extract

3/4 teaspoon stevi



In a microwave safe bowl, combine coconut butter and chocolate. Microwave for 40 seconds or until melted and combined. Combine all the ingredients together in a bowl with a fork. Pour into a silicone loaf pan or a parchment paper-lined pan. Place into the fridge for 2+ hours or freezer for 1 hour until it's solidified. Remove from the pan and cut into squares.



Meringues with Cocoa Swirl (8 carbs)

4 large egg whites

1/4 teaspoon cream of tartar

1/2 cup sweetener (confectioner's style, eg Swerve)

1/4 teaspoon vanilla extract

1 teaspoon unsweetened cocoa powder



Preheat the oven to 200F (95C). Add the egg whites, cream of tartar and sweetener to a stand mixer bowl, then whisk until soft peaks form. Spoon a third of the mixture into a separate bowl and set aside. With the remaining two thirds, add the vanilla and whisk until stiff peaks form. Transfer to a separate bowl. Return the one third mixture to the stand mixer. Combine the water and cocoa powder together in a small bowl to form a paste. Add it to the stand mixer and whisk until stiff peaks form. Gently fold the vanilla mixture into the cocoa mixture with just a few strokes. Spoon the combined mixture into a piping bag fitted with a large star nozzle. Pipe out onto a baking tray lined with silicone mat or baking parchment. This recipe makes about 24 meringues. Bake for one hour, turn off the heat, and leave the meringues in the oven with the door closed for three hours or until crisp. Store in an airtight container.



Maple Pecan Fudge

(2 carbs)

1 cup walnuts

1/4 cup coconut oil

1 tablespoon pure maple syrup



Then add your coconut oil and syrup and blend until smooth and creamy. Taste and add sweetener if you want it more sweet. Sometimes I add a bit of stevia and other times I keep it as is. Note if you add more syrup it will significantly increase the carb count. Pour or spoon into silicon molds or a square baking dish. Freeze overnight and then cut and eat. Store in the freezer. This made 15 pumpkin candies for me. Enjoy!



Powdered Donut Hole Fat Bombs (6 carbs)

1/2 cup coconut butter (softened)

1/4 cup filtered water

2 tablespoons sweetener (classic monk fruit, divided)

2 tablespoons coconut oil (melted)

1 tablespoon coconut flour

3/4 teaspoon pure vanilla extract



To a medium mixing bowl, using an electric mixer, mix together coconut butter, hot water, 1 tbsp classic monk fruit sweetener, melted coconut oil, coconut flour, and vanilla extract until fully combined and the mixture is smooth. Transfer bowl to the freezer to cool slightly, about 5-10 minutes. Remove bowl from freezer and form mixture into equal-sized balls*. In a high-speed blender, pulse remaining 1 tbsp monk fruit sweetener until powdered. Transfer powdered monk fruit sweetener to shallow bowl or dish and roll fat bombs in powdered sweetener. Place fat bombs on a parchment-lined plate and refrigerate until solid, about 15-20 minutes.­






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