Description
Delight in these guilt-free Pumpkin Cheesecake Keto Truffles, perfect for satisfying your sweet tooth while staying on track with your keto diet.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup almond flour
- 1/2 cup sugar-free dark chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, and salt. Mix until smooth and well combined.
- Gradually add the almond flour to the mixture, stirring until fully incorporated. The mixture should be thick and moldable.
- Refrigerate the mixture for about 30 minutes to firm up.
- Once chilled, use a small cookie scoop or your hands to form the mixture into bite-sized balls (about 1 inch in diameter). Place the truffles on a parchment-lined baking sheet.
- In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Dip each truffle into the melted chocolate, ensuring it is fully coated. Return the coated truffles to the parchment-lined baking sheet.
- Refrigerate the truffles for at least 30 minutes to set the chocolate.
- Serve chilled or at room temperature.
Notes
- For added flavor, consider rolling the truffles in crushed nuts or unsweetened cocoa powder before chilling.
- You can substitute the pumpkin puree with mashed avocado for a different flavor profile while keeping it keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg