White Chocolate Peanut Butter Pumpkins
White Chocolate Peanut Butter Pumpkins that taste like the classic candy without the sugar crash. These low carb treats swap refined sugar for a keto-friendly version that still delivers the creamy peanut butter filling and smooth chocolate shell that you love. Perfect for Halloween or whenever your sweet tooth needs a win!
Why You’ll Love This
•Lower in carbs and sugar but not flavor!
•Quick and easy to make.
•Stores nicely in the freezer for when that sweet tooth hits.
•No corn syrup, artificial colors or fillers.
•1g net carbs each so they fit right into your low carb/keto plan.
Substitutions
- Instead of monkfruit, use regular sugar or whatever sugar replacement you like best.
- Instead of white chocolate, you can use milk or dark.
Ingredients
- 2 Tbsp butter
- 1/2 cup peanut butter
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 2 Tbsp golden monkfruit sweetener
- 1/2 cup powdered monkfruit sweetener
- 3/4 cups sugar free white chocolate chips (I prefer ChocZero or Bake Believe)
- 1/4 tsp avocado oil
Directions
- Add the butter, peanut butter, salt, vanilla and golden monkfruit sweetener into a small saucepan. Cook over medium-low heat until melted, stirring constantly.
- Remove from heat and stir in the powdered monkfruit sweetener until smooth and creamy.
- Melt the chocolate chips and oil in the microwave at 50% power in 30 second intervals. Mine took exactly 1 minute and 45 seconds to melt.
- Using a pastry brush, coat the inside of the silicon pumpkin mold.
- Freeze for a couple minutes until hardened.
- Fill each pumpkin with the peanut butter filling and then top with more melted chocolate, covering completely.
- Freeze until hardened and then carefully remove them from the mold.
- Store in an airtight container or Ziplock freezer bag in the fridge or freezer.
Watch Me Make This Recipe ↓
White Chocolate Peanut Butter Pumpkins
White Chocolate Peanut Butter Pumpkins that taste like the classic candy without the sugar crash. These low carb treats swap refined sugar for a keto-friendly version that still delivers the creamy peanut butter filling and smooth chocolate shell that you love. Perfect for Halloween or whenever your sweet tooth needs a win!
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Servings: 14 pumpkins
Calories: 109kcal
Equipment
Ingredients
- 2 Tbsp salted butter
- 1/2 cup natural peanut butter
- 2 Tbsp brown or golden monkfruit sweetener
- 1/2 tsp vanilla extract or paste
- 1/8 tsp salt
- 1/2 cup powdered monkfruit sweetener
- 3/4 cups sugar free white chocolate
- 1/4 tsp avocado oil
Instructions
- Add the butter, peanut butter, salt, vanilla and brown or golden monkfruit sweetener into a small saucepan. Cook over medium-low heat until melted, stirring constantly.
- Remove from heat and stir in the powdered monkfruit sweetener until it is smooth and creamy.
- Melt chocolate chips with the oil at 50% powder in 30 second intervals. *Mine took exactly 1 minute and 45 seconds to fully melt.
- Use a pastry brush to coat the inside of the pumpkin molds with the melted chocolate. Freeze for a couple of minutes until hardened.
- Fill each pumpkin with the peanut butter mixture and then use the remaining chocolate to completely cover the top, making sure no peanut butter is showing.
- Freeze until hardened and then carefully remove from the mold.
- Store in an airtight container or freezer bag in the fridge or freezer.
Notes
This recipe has 4g sugar alcohol per serving bringing the net carbs down to just 1g each. This makes for a perfect keto treat!
*Nutrition facts are gathered by scanning food labels and using online calculators. They are accurate to the best of my knowledge. Nutrition facts may vary according to different name brands. I encourage you to calculate them on your own as well.
These were calculated using the following brands: Crazy Richards Peanut Butter, Lakanto sweeteners and ChocZero White Chocolate Baking Chips.
*Post contains Amazon affiliate links.
Nutrition
Serving: 1pumpkin | Calories: 109kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Fiber: 5g | Sugar: 1.2g
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