Keto Pumpkin Cheesecake Truffles

Carbs
3.31g
Total Time:
70mins
Difficulty
Expert

Keto Pumpkin Cheesecake Truffles are an indulgent treat that will tantalize your taste buds. Imagine biting into a velvety truffle with a sweet, spiced pumpkin cheesecake center, all wrapped in a smooth dark chocolate shell. It's a cozy autumn flavor packed into a keto-friendly sweet bite. These truffles, with their unique blend of warm spices and creaminess, can transform any ordinary day into a special occasion. The irresistible combination of pumpkin, cream cheese, and chocolate in these delightful bites will make you forget you are on a diet.


What's remarkable about Keto Pumpkin Cheesecake Truffles is that they align perfectly with the keto diet. You might wonder how a dessert can be so indulgent and still maintain a low-carb regime, but worry no more. These truffles contain no sugars or grains, and the nutritional information is carefully calculated to make sure they fit within the recommended daily carb limit. You can even track them within your favorite keto mobile app!


If you're looking for a versatile and delicious dessert that won't compromise your keto lifestyle, look no further. Keto Pumpkin Cheesecake Truffles are not only a treat for the taste buds but are also simple and fun to make. Their texture is irresistibly smooth, and the flavor profile is an exquisitely balanced combination of sweet, spicy, and decadent chocolate. They make a chic dessert for festive tables and an equally satisfying everyday treat to have with your coffee. Do yourself a favor: try this recipe, and experience the wonder that is Keto Pumpkin Cheesecake Truffles.


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Ingredients

cream cheese16 Oz Cream Cheese
pumpkin puree1 1/2 Cups Pumpkin Puree
confectioner's sweetener1 Cup Confectioner's Sweetener
eggs2 Eggs
vanilla1 Tsp Vanilla
ground cinnamon1 Tsp Ground Cinnamon
ground ginger1/2 Tsp Ground Ginger
ground nutmeg1/4 Tsp Ground Nutmeg
butter2 Tbsp Butter
chocolate6 Oz Dark Chocolate, Chopped

Directions

1
Preheat oven to 300F and grease a 9-inch glass or ceramic pie dish.
2
In a large bowl, beat cream cheese, pumpkin puree and sweetener together until well combined. Beat in eggs, vanilla, cinnamon, ginger and nutmeg until fully incorporated and smooth.
3
Pour mixture into prepared pie plate and bake 30 to 40 minutes, or until puffed and set. Remove from oven and let cool in pan, then cover tightly in plastic wrap and refrigerate at least 2 hours.
4
When cheesecake is fully chilled, line a cookie sheet with parchment or waxed paper. Using wet hands, scoop and roll cheesecake into 1-inch balls and place on prepared cookie sheet. Freeze until firm, about 1 hour.
5
Set a metal or ceramic bowl over barely simmering water. Do not allow bottom of bowl to touch water.
6
Melt butter and chocolate together until smooth. Dip frozen cheesecake balls into chocolate with a fork and turn to coat. Remove with a fork and tap fork lightly against the side of the bowl to remove excess chocolate.
7
Place on waxed paper lined cookie sheet and let set, about 20 minutes. Store in refrigerator.
8
Cheesecake:
9
Chocolate Coating:
Add Favorite
Nutrition Facts
20 servings
Calories
75
% Daily value*
Total Fat 13.06g
8%
Saturated Fat 7.57g
38%
Cholesterol 42.58mg
14%
Sodium 89.26mg
4%
Total Carbohydrate 6.85g
17%
Dietary Fiber 3.54g
14%
Included Sugar 3.56g
Net Carbohydrates 3.31g
17%
Protein 2.84g
4%
Vitamin D 0mcg
0%
Calcium 37.22mg
3%
Iron 1.39mg
8%
Potassium 136.57mg
5%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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View this recipe on the Lazy Keto Application!