Description
Delicious and low-carb pumpkin cheesecake truffles perfect for a keto diet.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup almond flour
- 1/2 cup sugar-free chocolate chips (optional)
Instructions
- In a mixing bowl, combine the softened cream cheese and pumpkin puree until smooth.
- Add erythritol, vanilla extract, and pumpkin pie spice, mixing well.
- Gradually incorporate almond flour until the mixture is well combined.
- Chill the mixture in the refrigerator for about 30 minutes to firm up.
- Once chilled, scoop out small portions and roll them into balls.
- If desired, melt sugar-free chocolate chips and dip the truffles in the chocolate.
- Place the truffles on a parchment-lined tray and refrigerate until set.
- Enjoy your delicious pumpkin cheesecake keto truffles!
Notes
- Store truffles in an airtight container in the refrigerator.
- These truffles can be frozen for longer storage.
- Adjust sweetness according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 80
- Sugar: 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg