Keto Pumpkin Pie Truffles

If you love pumpkin pie but want to keep things keto friendly, these little truffles are going to make your day. All the warm, cozy pumpkin pie flavor packed into bite-sized treats.

These keto pumpkin pie truffles are creamy on the inside and coated in a smooth white chocolate shell. They taste like fall in every single bite.

The recipe is super simple and doesn’t require any baking at all. You just mix, roll, dip, and chill. That’s it.

Each truffle is low carb and made without any regular sugar. So you can enjoy a few without worrying about going over your daily carb limit.

They’re perfect for when you want something sweet after dinner or need a little treat to get you through the week. Let me show you how to make them.

Why You’ll Love This Recipe

Tastes Like Real Pumpkin Pie – These truffles capture that classic pumpkin pie flavor in a rich bite-sized treat without any of the carbs.

Incredibly Creamy Texture – The cream cheese and pumpkin filling melts in your mouth with a smooth and velvety center.

They Look Impressive – The white chocolate shell with a dusting of pumpkin spice makes these look like they came from a gourmet candy shop.

Recipe Ingredients

• 4 oz Cream Cheese, softened
• 1/3 cup Pumpkin Puree (not pie filling)
• 1/4 cup Powdered Erythritol
• 1 tsp Pumpkin Pie Spice
• 1/2 tsp Vanilla Extract
• 1/4 tsp Cinnamon
• Pinch of Salt
• 6 oz Sugar-Free White Chocolate Chips
• 1 tbsp Coconut Oil
• 1/4 tsp Pumpkin Pie Spice, for dusting

How To Make

Step 1

Beat the cream cheese with an electric mixer until smooth. Add the pumpkin puree, powdered erythritol, pumpkin pie spice, vanilla, cinnamon, and salt. Mix until everything is well combined and no lumps remain.

Step 2

Place the bowl in the freezer for 30 to 40 minutes until the mixture is firm enough to scoop and roll without sticking.

Step 3

Using a small cookie scoop or teaspoon, scoop the mixture and roll into 1-inch balls with your hands. Place on a parchment-lined baking sheet. You should get about 16 to 18 truffles. Freeze for 30 minutes until firm.

Step 4

Melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.

Step 5

Using a fork, dip each frozen truffle into the white chocolate, letting the excess drip off. Place back on the parchment paper. While the coating is still wet, dust lightly with pumpkin pie spice.

Step 6

Let the truffles set at room temperature for 15 minutes or refrigerate for 10 minutes until the coating is firm. Store in an airtight container in the refrigerator for up to one week.

Tips

Squeeze Extra Moisture From the Pumpkin Puree

Canned pumpkin puree holds a lot of water, and that extra moisture can make your truffle mixture too soft to roll. Before adding it to the cream cheese, spread the puree on a paper towel and press gently with another paper towel on top to absorb some of the liquid.

This small step makes a big difference. Your truffles will hold their shape much better and won’t turn mushy when you try to roll them into balls.

Keep Your Hands Cold When Rolling

The warmth from your hands will soften the truffle mixture fast, making it sticky and hard to shape. Before you start rolling, rinse your hands under cold water and dry them off. Do this again every few truffles.

If the mixture starts getting too soft halfway through, just pop the baking sheet back in the freezer for 10 minutes and pick up where you left off. Working in small batches like this keeps everything firm and easy to handle.

Don’t Rush the Freezing Steps

Both freezing steps matter for different reasons. The first one firms up the mixture so you can actually scoop and roll it. The second one makes sure the rolled balls are solid enough to survive being dipped in warm melted chocolate.

If the truffles aren’t frozen firm before dipping, they’ll start falling apart in the chocolate or lose their round shape. Give them the full 30 minutes each time. They should feel solid when you pick them up, not squishy.

More Recipes

• Low Carb Pumpkin Cheesecake Bars
• Low Carb Chocolate Truffles
• Low Carb Cookie Dough Truffles
• Keto Pumpkin Spice Latte Mousse
• Keto Pumpkin Bread

Frequently Asked Questions

How should I store these, and can I freeze them for longer?

Keep them in an airtight container in the refrigerator and they will stay fresh for up to a week. Let them sit at room temperature for just a couple of minutes before eating so the chocolate coating is not too hard to enjoy.

Yes, you can absolutely freeze them for longer storage – up to about a month. Place them in a single layer in a freezer-safe container with parchment between layers so they do not stick together. Thaw in the fridge for about 20 minutes before serving.