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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
