Keto Pumpkin Cheesecake Truffles
About This Recipe
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.
Ingredients










Directions
Preheat oven to 300F and grease a 9-inch glass or ceramic pie dish.
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.
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.
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.
Set a metal or ceramic bowl over barely simmering water. Do not allow bottom of bowl to touch water.
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.
Place on waxed paper lined cookie sheet and let set, about 20 minutes. Store in refrigerator.
Cheesecake:
Chocolate Coating:
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