Keto Chocolate Pumpkin Truffles

Ingredients

• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol (or your preferred keto sweetener)
• 1 tsp pumpkin spice mix
• 1/2 tsp vanilla extract
• 1/4 cup sugar-free dark chocolate chips
• 1 tbsp coconut oil (for coating chocolate)

Instructions

1. Mix the Filling
   In a medium bowl, combine pumpkin puree, almond flour, coconut flour, powdered erythritol, pumpkin spice, and vanilla extract. Mix until you form a smooth dough-like consistency.
2. Shape the Truffles
   Using a spoon or scoop, roll the mixture into small balls (about 1-inch in diameter). Place them on a parchment-lined tray and freeze for 20-30 minutes to firm up.
3. Prepare the Chocolate Coating
   Melt the sugar-free dark chocolate chips and coconut oil in a microwave-safe bowl or over a double boiler. Stir until smooth.
4. Coat the Truffles
   Dip the chilled truffles into the melted chocolate using a fork or skewer, ensuring they are fully coated. Let any excess chocolate drip off before placing them back on the parchment-lined tray.
5. Set and Decorate
   Optionally, sprinkle a pinch of pumpkin spice or crushed nuts on top of the truffles before the chocolate sets. Let them cool in the fridge for 20-30 minutes.
6. Serve and Enjoy!
   Your Keto Chocolate Pumpkin Truffles are ready! Store them in an airtight container in the fridge for up to a week.