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    Keto Pumpkin Truffles

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    Keto Pumpkin Truffles are low-carb, gluten-free, creamy white chocolate truffles with pumpkin pie flavor.

    A big hit with my family, these tasty, adorable pumpkin truffles are also simple to prepare.

    Keto pumpkin truffles in the shape of a pumpkin.Pin

    Sweet, pumpkin-spiced, and delectably creamy, you will want to make these truffles over and over again.

    Are you tired of the same old pumpkin pie and bread every fall, and have you been searching for a healthier, more creative way to satisfy your sweet tooth?

    Look no further because we have the solution for you: keto pumpkin truffles. 

    This keto recipe was adapted from a recipe on Host the Toast.

    Keto pumpkin truffles in the shape of a pumpkin.Pin

    These yummy treats are low-carb and sugar-free and pack a flavorful punch to satisfy your pumpkin spice cravings.

    This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • 📖 Printable Recipe Card
    • Related

    Ingredients

    Ingredients for making keto pumpkin truffles.Pin
    • Two tablespoons Butter
    • Four ounces of Full-Fat Cream Cheese, softened
    • ⅓ cup Canned Pumpkin Puree, not pumpkin pie filling
    • 2 ½ tablespoons Granulated Low-Carb Sweetener
    • 1 ½ teaspoon Pumpkin Pie Spice
    • 2 ½  tablespoons Coconut Flour
    • ½ cup Sugar-Free White Chocolate Chips
    • Two tablespoons of Granulated Low-Carb Sweetener, or more for rolling
    • Twelve individual Sugar-Free Chocolate Chips, for the stem

    See the printable recipe card for nutritional data and more information.

    Jump to Recipe

    Instructions

    Melting the ingredients.

    Add butter, cream cheese, pumpkin puree,  2 ½ tablespoons granulated low-carb sweetener, and pumpkin pie spice in a medium-sized saucepan over medium heat.

    Stirring the ingredients.

    Stir the mixture and heat until thoroughly combined.

    Adding the white chocolate chips.

    Add the white chocolate chips and stir until melted and smooth. 

    Adding the coconut flour.

    Whisk in the coconut flour.

    Mixing the truffle batter.

    Continue to stir until the pumpkin mixture releases from the sides of the pan when stirring.

    Pouring the batter into a bowl.

    Remove from heat, spoon the pumpkin mixture into a mixing bowl.

    Freeze the truffle batter.

    Cover and freeze for about 1 ½ - 2 hours or until a firm, moldable dough forms.

    Scooping out the truffle dough.

    Scoop out about 1 tablespoon of the cold dough.

    Rolling into a ball.

    Roll the pumpkin dough into small balls between your hands. Makes about 12 balls.

    Roll into the sweetener.

    Pour granulated sweetener into a shallow bowl and roll the balls lightly in it; the sweetener does not need to cover the balls entirely.

    Roll between hands again.

    Lightly roll the coated balls again between hands, which will work sweetener into the outside of the balls and help them be less sticky.

    Score lines into the ball.

    Use a toothpick to score lines along the sides of the pumpkin balls.

    Press a chocolate chip on top of truffle.

    Press a dark chocolate chip into the top of the pumpkin balls to make a pumpkin stem.

    Store the truffles in a container in the fridge or freezer.

    Serve. You can also store them in a covered container in the fridge or freezer until ready to serve.

    Equipment

    • Medium-Sized Sauce Pan
    • Cookie Scoop
    • Toothpicks

    Storage

    Store the truffles in a covered container in the fridge for 5 days or in the freezer for up to two weeks.

    📖 Printable Recipe Card

    Keto pumpkin truffles in the shape of a pumpkin.Pin

    Keto Pumpkin Truffles

    Stacey
    Keto Pumpkin Truffles are low-carb, gluten-free, creamy white chocolate truffles with pumpkin pie flavor.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Freezing Time 2 hours hrs
    Total Time 2 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 76 kcal

    Equipment

    • 1 saucepan
    • 1 cookie scoop
    • 1 bunch of toothpicks
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 tablespoons Butter
    • 4 ounces Full-Fat Cream Cheese softened
    • ⅓ cup Canned Pumpkin Puree not pumpkin pie filling
    • 2 ½ tablespoons Granulated Low-Carb Sweetener
    • 1 ½ teaspoon Pumpkin Pie Spice
    • 2 ½ tablespoons Coconut Flour
    • ½ cup Sugar-Free White Chocolate Chips
    • 2 tablespoons Granulated Low-Carb Sweetener or more, for rolling
    • 12 Sugar-Free Chocolate Chips for the stem

    Instructions
     

    • Add the butter, cream cheese, pumpkin puree, 2 ½ tablespoons granulated low-carb sweetener, and pumpkin pie spice in a saucepan over medium heat.
    • Stir the mixture and heat until thoroughly combined.
    • Add the white chocolate chips and stir until melted and smooth.
    • Whisk in the coconut flour and continue to stir until the pumpkin mixture releases from the sides of the pan when stirring.
    • Remove from heat, spoon the pumpkin mixture into a mixing bowl, cover, and freeze for about 1 ½ - 2 hours or until a firm and moldable dough forms.
    • Scoop about 1- 1 ½ tablespoons of the cold dough and roll the pumpkin dough into small balls between your hands. Makes about 12 balls.
    • Pour granulated sweetener into a shallow bowl and roll the balls lightly in it; the sweetener does not need to cover the balls entirely.
    • Lightly roll the coated balls again between hands, which works sweetener into the outside of the balls and helps the balls be less sticky.
    • Use a toothpick to score lines along the sides of the pumpkin balls. Press a dark chocolate chip into the top of the pumpkin balls to make a pumpkin stem.
    • Serve. You can also store them in a covered container in the fridge or freezer until ready to serve.

    *As an Amazon Associate I earn from qualifying purchases.

    Notes

    Storage: Store truffles in a covered container in the fridge for up to 5 days or in the freezer for up to two weeks. 
    * All Nutritional Data are Estimates Only Based on the Products I Used.*
    Yield: 12 truffles, Servings: 12, Serving Size: 1 truffle, Net Carbs per Serving: 2.5g, Amounts per Serving-

    Nutrition

    Serving: 1truffleCalories: 76kcalCarbohydrates: 3.5gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 48mgFiber: 1gSugar: 1g
    Keyword keto pumpkin desserts, keto pumpkin truffles, low carb pumpkin truffles
    Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

    Related

    Looking for other recipes like this? Try these:

    • No Bake Pumpkin Cheesecake Bites- Easy, Low carb, grain free and gluten free
      No Bake Pumpkin Cheesecake Bites
    • A plate of several no-bake mini pumpkin cheesecakes.
      Keto No Bake Pumpkin Cheesecakes
    • low carb pumpkin muffins with white chocolate chips
      Keto Pumpkin White Chocolate Chip Muffins
    • A square of pumpkin spice cake with creamy cheese frosting.
      Keto Pumpkin Cake

    « Chicken Enchilada Wrap
    Cottage Cheese Biscuits »

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