Halloween Ideas by Joy Sypher

Halloween Ideas

Halloween Ideas by Joy Sypher

Candy Holidays

Candy-based holidays, such as Halloween, can be a challenging time for those following a keto or low carb way of eating. The abundance of sugary treats can test even the strongest willpower. Many years after the last trick or treater has left, I would simply stare at a half full bowl of childhood favorites and struggle to stay within my goals. There are tips and tricks to help navigate the night. With a little creativity and preparation, you can indulge in delicious, guilt-free treats while staying true to your low-carb goals. In this blog post, we will explore smart strategies for handling candy-centric occasions and provide you with some mouthwatering keto-friendly candy recipes.

Tip number 1:

Eat a full protein and fat rich meal 1-2 hours before handle treats. It is much easier to stay focused and on plan when you are full and satiated. Optional tip would be to fast for the day. I’ve used both methods and I find eating until satiety the better options.

Tip number 2:

Make your favorite keto treats and fat bombs. Depending where you are in your journey, you might benefit from having the treat. Knowing that you have planned an alternate option can keep you on your meal plan.

Here are four of my favorite recipes with pictures and nutritional information.

1. Keto Browned Butter Recipe

Ingredients:

1 cup unsalted butter

Directions:

Cut the unsalted butter into tablespoon-sized pieces and place them in a light-colored saucepan. A light-colored pan makes it easier to see the color change in the butter.
Heat the butter over medium-low heat. Allow it to melt completely.

Once the butter is melted, continue to cook it, stirring occasionally. The butter will go through several stages: foaming, bubbling, and then finally, it will start to turn a golden brown color. This process usually takes about 5-8 minutes. Be vigilant as it can turn from browned to burnt quickly.

When the butter reaches a golden brown color and has a nutty aroma, immediately remove it from the heat. Pour the browned butter into a heatproof bowl to stop the cooking process. Be careful as it's hot and can splatter. I like to pour into silicon molds like these (link for silicon molds here), and place in the refrigerator to finish cooling.

Nutritional Information (Approximate, per tablespoon of browned butter):
Calories: 102
Fat: 12g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

2. Keto Gummy Bites: Chewy and Flavorful

Sour gummies have always been a special treat. Anything commercially available though is either high in sugar or tapioca fibre. Tapioca fibre has basically the same insulin and glucose response as sugar, so these gummy candies are not an option.

I came across a recipe for gummies that were made with jello. Artificial flavours and sweetener is not a good idea while trying to improve insulin resistance and healing inflammation.

So, I replaced the ingredients with real foods and added heavy cream for satiety.

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Quick notes about the ingredients:

Organic freeze dried raspberries: Nutritionally they are just as good as fresh raspberries, probably even better. I never have to worry about them getting spoiled.

Organic freeze dried blueberries: Technically they are not keto compliant, because the sugar content is too high. IMO they are worth the exception, as they will not cause me to go in a carb binge, and I am making these gummies every other month.

Ascorbic adic: That's vitamin C powder. The more you use, the more sour the gummies will be.

Organic gelatin: I prefer organic gelatin, as it is healthier.

Sweetener: I use Lakanto. It is a monk fruit / erythritol blend. Erythritol is a sugar alcohol that does not trigger an insulin and glucose response for most people, except when fasting.
You can also use plain organic Erythritol. It won't taste different in this recipe, but I prefer Lakanto for just about anything else, so I keep that one in my pantry.
For this recipe Allulose is actually the better option, as it doesn't crystallize when it cools down. It is a rare sugar that the body cannot metabolize. Unfortunately Allulose causes me to have intense stomach cramps, so that is a no go for me. Most people tolerate erythritol better.

Heavy Cream: I recommend using heavy cream without carrageenan. Degraded carrageenan is harmful for health. IMO there is a good chance that it degrades in the digestive system. I can't prove it, but like to be rather safe than sorry.

The square silicone mold I use is more practical than gummy bear molds. It takes forever to fill the gummy bear molds, but is an excellent idea to keep little kids busy.

Ingredients:

3/4 cup of water
3/4 cup of heavy cream
4 tbs Organic gelatin
6 tbs Lakanto
6 tbs freeze dried organic raspberry or blueberry powder or 3 tbs each
3 tsp ascorbic acid

Cooking instructions:

in a saucepan slowly heat all ingredients except heavy cream until the mix is steaming
take the saucepan off the heat, add heavy cream and stir till blended
pour liquid into silicone molds (squares or gummy bear form)
They will be solid after about 2 hours in the fridge

Yield in square silicone mold: 40 gummies. A serving of 5 has 1 g carb, 1 g protein, 7.5 g fat.

3. Keto Caramel: Indulgent and Satisfying

Ingredients:

½ cup allulose
½ cup heavy cream
½ teaspoon vanilla extract
A pinch of salt

Directions:

In a medium-sized saucepan, heat the allulose over medium heat. Stir constantly as it melts and turns into a golden caramel color. This may take about 5-7 minutes.
Once the allulose is fully melted and caramelized, add the heavy cream. Be cautious as it might bubble up when you add the cream. Stir until the cream is completely combined with the caramel.

Slowly stir in the vanilla extract and a pinch of salt. These will enhance the flavor of the caramel sauce.
Remove the saucepan from heat.
Let it cool slightly before drizzling over keto desserts or dipping keto-friendly fruits. It will thicken as it cools.
Once the sauce has reached your desired consistency, transfer it to a glass jar or airtight container. It can be stored in the refrigerator for up to two weeks.

Nutrition Information (Approximate, per serving - 1 tablespoon):
Calories: 70
Fat: 7g
Carbohydrates: 1g
Fiber: 0g
Sugar Alcohols: 0g
Net Carbs: 1g
Protein: 0g

4. Keto Pecan Brittle

Ingredients:

1 cup pecan halves
½ cup granulated erythritol or preferred keto-friendly sweetener
¼ cup unsalted butter
¼ tsp salt
½ tsp vanilla extract
½ tsp baking soda

Nutrition Information (per serving, makes about 10 servings):
Calories: 180
Total Fat: 18g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 80mg
Total Carbohydrates: 3g
Dietary Fiber: 2g
Sugars: 0g
Protein: 2g

Instructions:

Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Toast Pecans: In a dry skillet over medium heat, toast pecan halves until fragrant. Remove from heat and set aside.
Prepare Caramel: In a saucepan, melt unsalted butter over medium heat. Stir in granulated erythritol (or your chosen sweetener) and salt. Cook, stirring constantly, until it turns a light caramel color.
Add Flavor: Remove the saucepan from heat. Quickly stir in vanilla extract and baking soda. Be cautious as the mixture will bubble up.
Combine with Pecans: Add toasted pecans to the caramel mixture. Stir to coat the pecans evenly.
Spread on Baking Sheet: Pour the pecan mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer. Alternatively, place a second parchment paper on top and flatten it with a rolling pin.
Cool and Harden: Let the brittle cool and harden at room temperature for 1-2 hours or until completely set.
Break into Pieces: Once firm, break the pecan brittle into pieces by gently tapping it with a knife or by hand.

Storage: Store the keto pecan brittle in an airtight container, placing parchment paper between layers to prevent sticking. It can be kept at room temperature or in the refrigerator for an extended shelf life.

Enjoy your homemade Keto Pecan Brittle as a delicious, low-carb treat!

With a little planning and the right recipes, you can navigate candy-based holidays like Halloween without derailing your keto journey. Try low-carb or keto recipes and treat yourself guilt-free this Halloween!

Written by Joy Sypher
Published October 28th, 2023

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