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Delicious pumpkin cheesecake truffles on a plate with dark chocolate coating and sea salt.
Alyssa

Pumpkin Cheesecake Truffles

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!
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Prep Time 15 minutes
Chilling Time 10 minutes
Total Time 25 minutes
Servings: 12 truffles
Course: Desserts
Cuisine: American
Calories: 88
Ingredients Method Notes

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

Method
 

  1. Using an electric mixer, blend the cream cheese, pumpkin, monkfruit sweetener, coconut flour, vanilla extract, and pumpkin pie spice until well combined.
  2. Scoop out a heaping tablespoon at a time and roll into a ball. Place on wax paper and set in the freezer.
  3. While the pumpkin truffles are in the freezer, heat the coconut oil in a double boiler or microwave safe bowl. Add the chocolate and stir until melted and smooth.
  4. 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

Each truffle is only 2 net carbs, making them a perfect keto treat.