Get the Recipe: Pumpkin Cheesecake Truffles (keto truffle recipe!)
These Pumpkin Cheesecake Truffles are the perfect quick and easy keto snack! Each bite is full of pumpkin and dark chocolate and they're only 2 net carbs each!
Ingredients
- 3 ounces cream cheese, softened
- 1/3 cup pumpkin
- 1/3 cup confectioners monkfruit sweetener
- 1/4 cup coconut flour
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 1/3 cup Lily's sugar free dark chocolate chips
- 1 tablespoon coconut oil
- sea salt to taste, optional
Equipment
Instructions
- Using an electric mixer blend the cream cheese, pumpkin, monkfruit sweetener, coconut flour, vanilla extract, and pumpkin pie spice until well combined.
- Scoop out a heaping tablespoon at a time and roll into a ball. Place on wax paper and set in the freezer.
- While the pumpkin truffles are in the freezer heat the coconut oil in a double boiler or micorwave safe bowl. Add the chocolate and stir until melted and smooth.
- Using two forks carefully dip the truffles in the melted chocolate and place on the wax paper. Sprinkle with sea salt or additional pumpkin pie spice if you prefer. Place back in the freezer for 10 minutes.
Notes
Keep these truffles stored in an air tight container in the fridge or freezer.
Net carbs are 2 g per truffle
Serving: 1 (Nutrition calculated per pumpkin truffle), Calories: 88kcal, Carbohydrates: 3.5g, Protein: 1.6g, Fat: 7.7g, Cholesterol: 14.8mg, Sodium: 52mg, Fiber: 1.5g, Sugar: 1.4g
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