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A Healthy Halloween?

Saturday, October 11, 2014

The stores are full of candy, and it can be very tempting. "Treat", looks like it means "sugar" at this time of year, doesn't it?
Of course it doesn't have to be that way, though! I keep sugar-free sweets in the house. If I'm planning to make sugar-free treats, it's a good idea for me to have the ingredients on hand, especially if they are special and need to be ordered. I'll need to plan ahead.

I've been doing great with m low-carb eating, but what to do when Halloween comes around?

One thing is that I don't hand out candy. It's not good for the kids anyways. I either hand out little toys or just don't stay home and turn out the lights.

Last year I made cute Halloween chocolates. This year, I'll just buy a few not so healthy sugar-free treats for my daughter and I. When we go to parties, we eat hot dogs with mustard or toppings off pizza or salads.

We are going to a Shriner's Halloween party in Los Angeles. I'm dressing as Velma from Scooby Doo. I have thick square rimmed eyeglasses like hers and I'm always losing them when I do my make up, lol. Daughter dressing as female officer from tar Trek Deep Space 9.

Let's make this Halloween a successful one!

Here is a yummy recipe that's low carb. The best sugar free peanut butter cups are at Rocky Mountain Chocolate Factory. Next to that is Atkins. But they also have chemicals. To be optimally healthy, best to make your own.


5 oz unsweetened chocolate
1/4 cup heavy cream
3/4 cup powdered Erythritol
Artificial sweetener equal to 1 cups sugar (concentrated liquid Splenda preferred)
1/4 t salt
1 t vanilla
For the filling:
1/2 cup peanut butter
1 cup almond meal/flour
Artificial sweetener equal to 1 cups sugar (concentrated liquid sucralose preferred)
Dash of salt

1. Heat cream and the rest of ingredients. Turn off heat and add chocolate. If you're melting it in the cream, let stand until chocolate is melted - stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.

2. While the cream is heating and chocolate melting, mix up the filling. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.

3. Put heaping tablespoons or globs of the chocolate the size of a walnut into the mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.

4. Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.

5. Chill the whole thing in the refrigerator for half an hour or so.

6. Remove from fridge and run hot water over the bottom of the pan for just a few seconds.

7. Take a thin knife (I use plastic) and insert it at the edge of a cup. You should be able to turn the whole thing a bit - then you know you can easily pop it out. If it doesn't work right away, give it a few seconds so that the heat can penetrate, or it may need another shot of heat.

Nutritional Information: Each of 18 pieces has 2.5 net carbs, 2 grams of fiber and 125 calories

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  • no profile photo RIDLEYRIDER
    Thanks for the recipe!
    2171 days ago
    Hope you enjoy your party!
    2171 days ago
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