These creamy and delicious Pumpkin Spice Keto Truffles are the perfect treat for any pumpkin lover! Taste just like pumpkin pie and only 2 grams net carbs each!
Pumpkin Spice Keto Truffles
The holidays are a tricky time when you’re trying to stay on track with your healthy eating. Not gonna lie, it’s so hard to resist all the temptations, especially all the desserts!
These Pumpkin Keto Truffles are a holiday lifesaver y’all!!
They are absolutely delicious, easy to make, and everyone will love them. Our Keto pumpkin spice truffles taste like pumpkin pie, so they are great for a special (healthy) treat at a party or holiday buffet table.
These pumpkin fat bombs also make an amazing on-the-go snack or breakfast. No matter when you serve them, you can’t go wrong!
You can make several batches, or double or triple this recipe if you’re serving a crowd. These are sure to become a favorite!
Related: Love Keto truffles? Check out our Keto Peanut Butter Cream Cheese Fat Bombs!
Why I Love This Recipe:
- Satisfies your pumpkin pie cravings
- Smooth, creamy, and delicious
- So easy to make!
For your convenience in re-creating our keto pumpkin spice truffles, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
- 16 ounces cream cheese (softened)
- 3 Tablespoons butter (softened)
- 1 cup canned pumpkin
- 1 Tablespoon pumpkin pie spice
- 1 tablespoon Sugar-free maple syrup*
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 cup Monk fruit sweetener (granulated)*
- 1 cup cocoa butter (melted)
- Cinnamon to sprinkle
- Orange edible pearls (optional, for decorations)
*We love Lakanto brand monk fruit sweeteners — if you shop through my link and use code “SOCCERMOM” you can save 15% every time you purchase!
KETO FAQ – Learn More
- What is Keto?
- How many carbs can you eat on keto?
- Keto-friendly Food List
- What is the Keto flu and how to avoid it?
- What is a Targeted Keto Diet?
- 8 Reasons You’re Not Losing Weight on Keto
How to Make Pumpkin Spice Keto Truffles
Line a cookie sheet with parchment paper or non-stick silicone baking mats and set aside.
In a mixing bowl, combine the softened cream cheese, butter and Stevia, and whip with the whisk attachment to an electric mixer until light and fluffy.
Stop the mixer and scrape down the sides of the bowl with a spatula, and add the canned pumpkin, and blend until smooth.
Add the pumpkin pie spice, cinnamon, syrup, and vanilla, and mix until smooth.
Stop the mixer, and scrape the sides of the bowl again with a spatula, and blend again until completely smooth.
Place Truffle mixture in the refrigerator for 1 hour.
Remove pumpkin mixture from the refrigerator. Roll into balls, about 1 Tablespoon each, and place on the parchment-lined cookie sheet. Continue until all the mixture has been used.
Place the cookie sheet in the freezer for 30 minutes.
To Make the Coating:
Place the cocoa butter in a microwave-safe bowl, and melt at 10-second intervals, until it is smooth when stirred. Be sure to handle with care, as the bowl may become hot.
Remove the truffle balls from the freezer, and dip the balls into the cocoa butter, and place back onto the parchment paper-lined cookie sheet.
When all balls have been dipped, sprinkle a little cinnamon on the truffles, and add the orange-colored candy pearls on top for extra sparkle. (The edible pearls are sugar-based, but they are tiny so the impact is minimal. However, you can omit them if you like because they are decorative only).
Place the cookie sheet into the refrigerator until the coating is completely set (about 4 hours).
Free Printable Copy of Our Pumpkin Spice Keto Truffles Recipe:
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Pumpkin Spice Keto Truffles
- 16 Oz Cream Cheese softened
- 3 Tbsp Butter softened
- 1 Cup Canned Pumpkin
- 1 Tbsp Pumpkin Pie Spice
- 1 Tbsp sugar free maple syrup
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1/4 Cup monk fruit sweetener (granulated)
- 1 Cup Cocoa Powder
- Orange Decorative Candy Balls
- Prepare a cookie sheet with parchment paper and set aside.
- In a mixing bowl, combine the softened cream cheese, butter and Stevia, and whip with the whisk attachment to an electric mixer until light and fluffy.
- Add the canned pumpkin and blend until smooth.
- Add the pumpkin pie spice, cinnamon, syrup, and vanilla, and mix until smooth.
- Stop the mixer and scrape the sides of the bowl again with a spatula. Blend again until batter is completely smooth.
- Chill the truffle mixture in the refrigerator for 1 hour.
- Remove from fridge and roll mixture into balls, about 1 Tablespoon each, and place on cookie sheet.
- Place the cookie sheet in the freezer for about 30 minutes.
- Place the cocoa butter in a microwave-safe bowl, and heat in 10-second intervals, until it is melted and smooth.
- Remove the truffle balls from the freezer, and dip the balls into the cocoa butter, and place back onto the parchment paper-lined cookie sheet.
- When all balls have been dipped, sprinkle a little cinnamon on the truffles, and add the orange-colored candy balls on top.
- Place the cookie sheet into the refrigerator to set the cocoa butter, about 4 hours.
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