Trick or Treat… Or Both!
Halloween is just around the corner! As avid fans of the holiday (we haven’t missed a year of dressing up, maybe ever?), we were ashamed to find that we haven’t created a keto-friendly Halloween recipe for Tasteaholics yet.
We’ve got some super popular Caramel Nut Clusters – but that’s about as close as we got to a Halloween treat.
It took us quite some time to decide on something sufficiently spooky as well as a treat for the entire family. We landed on this Halloween Mud Pie recipe variation and also threw in a quick homemade gummy worms recipe to boot! If you can find sugar-free gummy worms where you live, feel free to use them. We adapted our Zero Carb Gummy Candy recipe from our Dessert in Five cookbook and used a gummy worm mold we purchased on Amazon. It worked so well!
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This recipe was more fun to make than any other low carb dessert recipe we’ve ever tried! It did require a bit of elbow grease and getting your hands dirty… but it’s a mud pie, after all.
The base was made by savagely crumbling our trusty low carb cake recipe after baking it to perfection. Destroying a sweet creation of ours was painful at first, but we realized we had to do it for the end product to be exactly what we had in mind. After crumbling the cake, we molded it back together in a springform pan with our homemade gummy worms and “glued” it all with a sort-of chocolate ganache. It was heavenly – take a look:
Loving the look of this Halloween Mud Pie? Whip it up for work to scare your coworkers, at home to trick the kids, or take it with you to a Halloween party – it’ll be a hit! So enough drooling, let’s get to the spooky recipe:
| Servings: servings |
- 2 packets sugar-free Jell-O (8 grams each)
- 2 packets gelatin (8 grams)
- 1/2 cup water
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup cocoa powder (sifted)
- 1 cup So Nourished erythritol sweetener
- 1.5 tsp baking soda
- 1/2 tsp salt
- 1 cup butter (melted)
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup almond milk
- 1/4 cup butter
- 1.5 tbsp cocoa powder
- 1/2 cup So Nourished powdered erythritol sweetener
- 2 tbsp almond milk
- The night before, begin to make the sugar-free gummy worms. To do this, in a small pot on low heat, whisk together 1 packet of sugar-free Jell-O, 1 packet of gelatin and 1/4 cup water.
- When all the clumps of gelatin are gone, pour the liquid into the gummy worm molds. Refrigerate overnight.
- Repeat step 1 with as many flavors of gummy worms you'll be making. We made 2 (strawberry and lime). We also poured in 2 colors into some gummy worm molds to create 2-colored worms.
- To create the cake base, preheat your oven to 350°F and start by whisking together the dry ingredients: almond flour, coconut flour, erythritol, baking soda, and salt.
- Then, add in your wet ingredients: melted butter, eggs, vanilla extract, heavy cream and almond milk.
- Grease an 8x8" or 9x9" baking dish with a bit more coconut oil and pour the batter in. Spread it evenly and bake for 35-40 minutes. Then let cool completely.
- To make the frosting/glue that'll hold the end result together, melt the butter in a saucepan. Once melted, turn off the heat and stir in the cocoa powder, powdered erythritol, and almond milk. Whisk until smooth and glossy.
- Once the cake is fully cooled, throw it in a large mixing bowl and crumble it completely with your hands or meat shredding claws. Then pour in the frosting and mix again thoroughly.
- After that, press in enough of the cake crumbles into a 9" or 10" springform pan to create a thin base at the bottom. Then, start layering in the gummy worms you made last night, followed by more cake crumbles. Make sure to press firmly (with your hands or the back of a spoon) with each addition of cake.
- When you get to the top layer, give everything a good press. Then, start to add the last of the gummy worms to the top, burying some halfway, getting as creative as you like. Lastly, add some sugar-free chocolate chips as the "rocks" throughout the cake top.
- Chill until firm (2-4 hours) and slice into 10 servings to serve. Enjoy and Happy Halloween!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below – we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals that take no time to prepare!
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Dessert in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Dessert in Five – 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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Haha – this seems like such a fun one with Halloween coming up so soon. I love the fact that you could easily just skip the works and have a regular mud pie that would be a nice treat as well.