Keto Chocolate Pumpkin Truffles

Ingredients:

For the Truffles:

• 1 cup pumpkin puree (unsweetened)
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup powdered erythritol or preferred keto sweetener
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• Pinch of salt

For the Chocolate Coating:

• 1 cup sugar-free dark chocolate chips
• 2 tbsp coconut oil

Instructions:

1. Prepare the Truffle Mixture:
   • In a medium mixing bowl, combine the pumpkin puree, almond flour, coconut flour, powdered erythritol, pumpkin pie spice, vanilla extract, unsweetened cocoa powder, and salt. Mix until well combined and a dough forms.
2. Shape the Truffles:
   • Using a small cookie scoop or a spoon, scoop out small amounts of the mixture and roll them into balls. Place the balls on a parchment-lined baking sheet. Once all the truffles are shaped, place the baking sheet in the freezer for about 30 minutes to firm up.
3. Prepare the Chocolate Coating:
   • In a microwave-safe bowl, combine the sugar-free dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
4. Coat the Truffles:
   • Remove the truffles from the freezer. Using a fork, dip each truffle into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the coated truffle back on the parchment-lined baking sheet.
5. Chill the Truffles:
   • Once all the truffles are coated in chocolate, return the baking sheet to the refrigerator and chill for at least 1 hour, or until the chocolate coating is set.
6. Serve:
   • Enjoy your keto chocolate pumpkin truffles! Store any leftovers in an airtight container in the refrigerator.

Tips:

• If the truffle mixture is too soft to handle, add a little more coconut flour to reach the desired consistency.
• You can sprinkle some sea salt or crushed nuts on top of the truffles before the chocolate sets for added texture and flavor.