low carb Halloween candy
You may be too old to canvass the neighborhood in hopes of a plastic pumpkin full of candy, but you will have the Halloween urge to splurge on a few sugar-free, low-carb candy mini-treats from your own candy bowl or the one tempting you at work.
>> Sugar Free Low-Carb Popcorn Balls
Candy corn, jelly beans and Halloween-themed gummies and lollipops are pure sugar, and miniature candy bars, though made of chocolate, still pack at least four grams of carbohydrates each. Here are some low carb-friendly candies to grab instead.
- Reese's Sugar Free Peanut Butter Cup Miniatures
- Nestle Sugar Free Turtles
- Hershey's Sugar Free Caramel Filled Chocolates
- Dove Sugar Free Rich Dark Chocolates
- Russell Stover Sugar Free
- Russell Stover Sugar Free Marshmallow Pumpkins, Toffee Squares, Mint Patties, Pecan Delights, and Peanut Butter Cups
- Russell Stover Net Carb Truffle Cups, Peanut Butter Cups, Pecan Delights, Toffee Squares, Mint Patties, Peanut Butter Crunch, Chocolate Candy Covered Peanuts, Chocolate Candy Covered Almonds, and Caramel Drops
- Dixie Diner Low Carb Apple Clusters, Maple Pecan Clusters, and Caramel Corn Clusters
- Go Lightly Low Carb Caramel Popcorn, Fruit Chews, Toffees, and Hard Candies
- Jelly Belly Sugar Free Jelly Beans
- Judy's Candy Company Sugarless Nut Brittles and Low Carb Caramels
- Maine Cottage Foods Low Carb Chocolate Barks
- Red Vines Low Carb Licorice
- The Chocolate Traveler Low Carb Chocolate Wedges
By no means is this list complete, but it gives you some sweet choices to consider. If your local supermarket or health food store doesn't carry these treats, do an Internet search and order them online. And keep in mind that low carb or sugar-free doesn't mean calorie-free – limit your daily intake to one or two pieces of candy.
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Recipes for low carb treats
Don't get your fill on the low carb candy, try these indulgent sugar-free, low-carb candy treats.
Fresh Dates Stuffed with Goat Cheese and White Chocolate
Unusual and succulent, the natural sweetness of the dates is heightened by the white chocolate chips and balanced with the tangy goat cheese and freshly grated black pepper. Consider this treat a Halloween party finger food or a delectable way to end a fall dinner. Serve at room temperature to best experience the mouthwatering medley of flavors.
- 12 medjool dates
- 4 ounces goat cheese or cream cheese, softened at room temperature
- Freshly grated black pepper to taste
- 24 white chocolate chips
- Split each date lengthwise, making a pocket.
- Mash together goat or cream cheese with black pepper.
- Stuff each date with the cheese mixture (you may have some leftover) and insert two chocolate chips.
Note: For an ultra gourmet fix, reduce 1 cup of balsamic vinegar by two-thirds and drizzle the syrup over each date before serving.
Chocolate Pumpkin Cheesecakes
Decadent and fitting for the season, these individual cheesecakes meld pumpkin, cheese, and chocolate into an indulgent low carb dessert. Best yet, you don't even have to turn on the oven. Since cheesecakes need to be chilled for a few hours, make them the day before you plan on serving them.
- 1/2 cup crushed low carb chocolate wafers
- 2 tablespoons melted butter
- 8 ounces cream cheese, softened at room temperature
- 1/2 cup granular sugar substitute
- 1/2 cup canned pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 cup heavy whipping cream
- 2 teaspoons pure vanilla extract
- 6 pecan halves
- Cocoa powder
- Generously spray a 6-cup muffin pan with nonstick cooking spray.
- In a small bowl, combine wafer crumbs and butter until well-combined.
- Evenly divide mixture among the 6 cups. Use your fingers to pack the mixture down.
- In a standup mixer fitted with the paddle attachment, beat cream cheese and sugar substitute until smooth. Add pumpkin, cinnamon, cream and vanilla, and blend until smooth.
- Evenly divide mixture into cups and spread the top flat with a spatula or back of a spoon. Place one pecan half on the top-center of each cheesecake, pressing down slightly into the cheesecake. Cover pan with plastic wrap and refrigerate for a few hours. When ready to serve, carefully invert and plate. Dust with cocoa powder before serving.
low carb Pumpkin Latte
Whipping pumpkin into a latte makes the ultimate seasonal coffee experience. Thick and rich, you'll love savoring every sip.
- 3 tablespoons cooked or canned pumpkin (not pumpkin pie filling)
- 1 cup light cream or half-and-half
- 2 to 3 tablespoons pumpkin pie sugar-free syrup (like DaVinci http://www.davincigourmet.com/products/sugar_free_flavored_syrups/)
- 1/4 teaspoon ground cinnamon
- 1/3 cup freshly brewed espresso or 1/2 cup strong coffee
- In a small saucepan over medium heat, heat the cream with the pumpkin until it combines, then add sugar-free syrup and cinnamon. Continue to heat, stirring continually, until hot and steamy.
- Carefully pour pumpkin mixture into a blender, place lid on blender and then hold a towel over the top (in case hot liquid escapes). Blend on high for 20 to 30 seconds or until mixture foams.
- Pour into a tall heat-proof glass, then add the espresso or coffee. Dust with extra ground cinnamon or pumpkin pie spice and serve immediately.
Note: For a tasty change, substitute hazelnut, cinnamon, or toasted marshmallow sugar-free syrups for the pumpkin pie syrup.
And be sure to try these seasonal treats