Low-Carb Pumpkin Pie Truffles
Rikke SvartangenLow-Carb Pumpkin Pie Truffles
Low-Carb Food Co
35 Truffles
3 hours
American
Snacks
All the warmth of pumpkin pie in a bite you can eat with one hand. Cream cheese, butter and pumpkin puree are beaten smooth with pumpkin pie spice, cinnamon and vanilla, sweetened with stevia and erythritol, then chilled until firm enough to roll. Each truffle is coated in unsweetened cocoa powder and finished with melted 100% dark chocolate. The recipe makes 35 truffles at 2g carbs each, so a batch covers a party or a fortnight of after-dinner treats. Chilling is the step that matters most. Give the mixture the full three hours in the fridge before rolling or the truffles will not hold their shape.
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
In a mixing bowl combine the softened cream cheese, butter and sweetener and whip until its light and fluffy.
Add the pumpkin puree and blend until smooth.
Add the pumpkin spice, cinnamon syrup and vanilla, and mix until smooth.
Place the truffle mix in the fridge to chill for about 1 hour.
Remove from the fridge and roll mixture into balls about 1 tablespoon each, and place on a grease proof paper.
Place the truffles into the freezer for about 30 minutes.
Melt the chocolate buttons using a glass bowl over hot water.
Remove the truffles from the freezer, and dip into the chocolate and place back onto the grease proof paper.
When all the balls have been dipped, sprinkle cocoa powder over the truffles.
Place the truffles back in the fridge, and let set for about 2 hours.
