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–+ servings

Keto Pumpkin Pie Truffles

These keto pumpkin pie truffles are a creamy, spiced treat perfect for fall. Low carb and keto friendly, they're worth every single bite.
Keto Pumpkin Pie Truffles
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 17 truffles
Calories 85 kcal
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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 Salt
  • 6 oz Sugar-Free White Chocolate Chips
  • 1 tbsp Coconut Oil
  • 1/4 tsp Pumpkin Pie Spice, for dusting

Equipment

  • electric mixer
  • cookie scoop

Instructions
 

  • 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.
  • Place the bowl in the freezer for 30 to 40 minutes until the mixture is firm enough to scoop and roll without sticking.
  • 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.
  • Melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
  • 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.
  • 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.

Nutrition

Serving: 1servingCalories: 85kcalCarbohydrates: 5gProtein: 1gFat: 7g
Keyword keto truffles, low carb, pumpkin pie, sugar free
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