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.
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.
These yummy treats are low-carb and sugar-free and pack a flavorful punch to satisfy your pumpkin spice cravings.
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Ingredients
- 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 RecipeInstructions
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.
Stir the mixture and heat until thoroughly combined.
Add the white chocolate chips and stir until melted and smooth.
Whisk in the coconut flour.
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, moldable dough forms.
Scoop out about 1 tablespoon of the cold dough.
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 will work sweetener into the outside of the balls and help them 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.
Equipment
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
Equipment
- 1 saucepan
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.
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Notes
Nutrition
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