Low-Carb Pumpkin Pie Truffles

Low-Carb Pumpkin Pie Truffles

If you like our pumpkin pie, you are going to love these pumpkin truffles! A tasty treat without the nasty trick of the carbs!

Prep Time

1

Cook Time

3 hours

Servings

35 Truffles

Ingredients

• 450g Cream Cheese
• 3 tbsp Butter (softened)
• 1 can Pumpkin Puree
• 1 tbsp Pumpkin Pie Spice
• 1 tbsp Sugar Free Maple Syrup
• 1 tsp Cinnamon
• 1 tsp Vanilla Extract
• 30g Stevia & Erythritol
• 100g Un Sweetened Cocoa Powder
• 180g Absolute Black Chocolate Buttons

Directions

1. In a mixing bowl combine the softened cream cheese, butter and sweetener and whip until its light and fluffy.
2. Add the pumpkin puree and blend until smooth.
3. Add the pumpkin spice, cinnamon syrup and vanilla, and mix until smooth.
4. Place the truffle mix in the fridge to chill for about 1 hour.
5. Remove from the fridge and roll mixture into balls about 1 tablespoon each, and place on a grease proof paper.
6. Place the truffles into the freezer for about 30 minutes.
7. Melt the chocolate buttons using a glass bowl over hot water.
8. Remove the truffles from the freezer, and dip into the chocolate and place back onto the grease proof paper.
9. When all the balls have been dipped, sprinkle cocoa powder over the truffles.
10. Place the truffles back in the fridge, and let set for about 2 hours.