Halloween is certainly not known for it’s diet-friendly indulgences, especially if you’re following a low carb diet. Sugary chews, mini candy bars, decorated cupcakes, and the plethora of other Halloween sweets floating around the office and at home can be frightful for carb-conscious dieters. To keep your carb count on track and give you a reason to enjoy the October trick or treat, here are three low carb Halloween recipes that won’t turn your waist-size into a terror.
Low carb candied pecans recipe
Makes 2 cups
Nuts are an excellent nosh for low carb dieters, delivering protein, healthy fats, and fiber among other good-for-you nutrients. These candied pecans are a special low carb treat for Halloween or any time you need a sweet crunchy nibble. However, just because these are low carb friendly, keep your portion sizes to 1/4 cup or less.
- 2 cups pecans
- 1 raw egg white
- Pinch of sea salt
- 1 tablespoon pumpkin pie spice
- 1/4 cup sugar-free maple syrup, such as Maple Grove
- Preheat oven to 350 degrees F. Grease a rimmed baking sheet.
- In a large bowl, whisk together egg white, salt, and pumpkin pie spice. Add pecans and stir to coat.
- Spread on prepared baking sheet in a single layer. Bake for 20 minutes or until nuts feel and look dry. Cool completely on paper towels and store in an airtight container in the refrigerator.
Low carb chocolate almond butter bites recipe
Makes about 26 candies
Similar to Reese’s cups but far more carb-friendly, these chocolate almond butter bites may just become a favorite treat all year round. You will need a candy mold for this recipe – pick up a Halloween-themed candy mold at your local craft market or specialty food shop. Alternatively, you can use mini paper cups.
- 2 cups chopped dark chocolate, such as Lindt Excellence 90% Supreme Dark Chocolate Bar
- 2 tablespoons vegetable shortening
- 1/2 cup (1 stick) butter, softened at room temperature
- 2/3 cup smooth almond butter, such as Barney Butter Almond Butter
- In a double boiler or heat-proof bowl set over a pot of simmering water (do not let bowl touch the water), combine chocolate and shortening. Cook, stirring often, until smooth. Remove from heat.
- Using a small pastry (or clean paint) brush, brush the chocolate onto the candy molds or paper cups, coating bottom and sides of each evenly to about a 1/8-inch thickness. Refrigerate until firm.
- Meanwhile, in a small saucepan over medium heat, combine butter and almond butter. Cook, stirring often, until melted. Remove from heat and let cool slightly.
- Press butter mixture into the molds or paper cups filling almost to the top edges. Brush melted chocolate overtop, spreading evenly to cover butter mixture. Freeze until firm. Pop out of molds or leave in paper cups and refrigerate until ready to serve.
Low carb BooBerry lime cupcake recipe
These sugar-free cakes are a real treat for a Halloween breakfast or transformed into a Halloween party treat by glazing with no-sugar apricot preserves and topped with Halloween décor, such as plastic bats or pumpkins.
- 1 3/4 cups white whole wheat flour
- 1/2 cup sugar substitute, such as Splenda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 3/4 cups milk
- 1/4 cup canola oil
- 1 egg
- 1 tablespoon finely grated lime zest
- 1 teaspoon pure vanilla extract
- Preheat oven to 400 degrees F. Grease a 12-count muffin pan.
- In a large bowl, whisk together flour, sugar substitute, baking powder, and salt. Add blueberries and toss to coat. Make a well in the center of the flour mixture.
- In a medium bowl, whisk together milk, oil, egg, zest and vanilla. Add milk mixture to flour mixture, stirring just until dry ingredients are just moistened.
- Spoon batter into prepared muffin pan. Bake for 20 minutes or until tops are golden brown. Cool on a wire rack. Store completely cooled muffins in an airtight container.