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All Day I Dream About Food

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October 1, 2014

Pumpkin Cheesecake Truffles

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18.9Kshares

Creamy low carb pumpkin cheesecake bites enrobed in dark chocolate. A deliciously healthy fall keto treat!

Low Carb Pumpkin Cheesecake Truffles

Pumpkin season is in full swing and I am swinging right along with it. Pumpkin season  makes me happy and I am not ashamed to admit it. Yes, I know everybody else is on the pumpkin bandwagon too and Pinterest is so full of pumpkin recipes you can barely stand it. I am very sorry if you are one of the pumpkin haters; feel free to put me on mute for the month of October if you have to. But I shall be singing pumpkin’s praises at the top of my lungs for a few weeks to come.

In years past, I have stocked up on pumpkin when it hits the store shelves and had plenty of cans for any kind of recipe whenever the creative urge might strike. This year, however, I am actually going quite light on the pumpkin madness. We will be moving in less than two months and I am charged with clearing out the pantry shelves as much as possible. This is a nearly Herculean task, I’m afraid. Let me fess up and tell you that I am a bit of a food hoarder. I seem to collect ingredients at a rather alarming rate, with the assumption that I will use all of it eventually. And I do, for the most part, but now I don’t quite see how I will use up everything before the big move. You may be seeing some strange recipes from me in the next month or so as I open random cans and jars and see what I can create. How does Olive Caper Artichoke Tuna Salad sound to you? Hmmm, that doesn’t sound half bad, actually…

Low Carb Sugar Free Pumpkin Cheesecake Truffles Recipe

So I am down to two paltry cans of pumpkin at the moment and I forbid myself to purchase any more. It’s tough to walk by the displays of organic pumpkin puree on sale. Really tough and it’s only going to get tougher as Thanksgiving draws ever closer. We are actually moving three days before American Thanksgiving this year and I will be in a new home in a new city with the majority of my bakeware and cooking equipment in a moving truck that may take a few weeks to arrive. This holiday baking season is going to be tough all around, never mind the darn pumpkin!

So you can see why I am getting a jump on the pumpkin recipes now. I figure that perhaps I will make it through the moving process a little more easily if I’ve had my fill of pumpkin beforehand. A girl can dream, can’t she?

Low Carb Pumpkin Truffles

4 from 2 votes
Print
Pumpkin Cheesecake Truffles
Prep Time
30 mins
Cook Time
40 mins
Chill Time
3 hrs
Total Time
4 hrs 10 mins
 
Creamy low carb pumpkin cheesecake bites enrobed in dark chocolate. A deliciously healthy fall keto treat!
Course: Dessert
Cuisine: Dessert
Servings: 40 to 50 truffles
Calories: 152 kcal
Ingredients
Pumpkin Cheesecake:
  • 16 ounces cream cheese softened
  • 1 & 1/2 cups pumpkin puree
  • 1 cup confectioner’s Swerve Sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
Chocolate Coating:
  • 2 tbsp butter
  • 6 ounces Lily's Dark Chocolate chopped
Instructions
Cheesecake:
  1. Preheat oven to 300F and grease a 9-inch glass or ceramic pie dish.
  2. In a large bowl, beat cream cheese, pumpkin puree and sweetener together until well combined. Beat in eggs, vanilla, cinnamon, ginger and nutmeg until fully incorporated and smooth.
  3. Pour mixture into prepared pie plate and bake 30 to 40 minutes, or until puffed and set. Remove from oven and let cool in pan, then cover tightly in plastic wrap and refrigerate at least 2 hours.
  4. When cheesecake is fully chilled, line a cookie sheet with parchment or waxed paper. Using wet hands, scoop and roll cheesecake into 1-inch balls and place on prepared cookie sheet. Freeze until firm, about 1 hour.
Chocolate Coating:
  1. Set a metal or ceramic bowl over barely simmering water. Do not allow bottom of bowl to touch water.
  2. Melt butter and chocolate together until smooth. Dip frozen cheesecake balls into chocolate with a fork and turn to coat. Remove with a fork and tap fork lightly against the side of the bowl to remove excess chocolate.
  3. Place on waxed paper lined cookie sheet and let set, about 20 minutes. Store in refrigerator.
Recipe Notes

Serves 20 (about 2 truffles each). Each serving has 6.49 g of carbs and 1.53 g of fiber. Total NET CARBS = 4.96.

Food energy: 152kcal
Saturated fatty acids: 7.38g
Total fat: 11.48g
Calories from fat: 103
Cholesterol: 46mg
Carbohydrate: 6.49g
Total dietary fiber: 1.53g
Protein: 2.86g
Sodium: 92mg

Nutrition Facts
Pumpkin Cheesecake Truffles
Amount Per Serving (2 Truffles)
Calories 152 Calories from Fat 103
% Daily Value*
Fat 11.48g18%
Saturated Fat 7.38g37%
Cholesterol 46mg15%
Carbohydrates 6.49g2%
Fiber 1.53g6%
Protein 2.86g6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Gluten Free, Keto Cakes, Low Carb, Other Desserts Tagged With: cream cheese, dark chocolate, pumpkin

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Monica says

    October 1, 2014 at 7:51 am

    Bring on the pumpkin. I love it and can never get enough. Think I will make these tonight. Sad you are leaving us on the North Shore but we will be able to live the adventure to the west coast through you.

    Reply
    • Carolyn says

      October 1, 2014 at 8:23 am

      Hey, where are you on the North Shore?

      Reply
      • Monica says

        October 1, 2014 at 10:52 am

        Georgetown

        Reply
  2. Donna says

    October 1, 2014 at 1:03 pm

    I can’t have eggs. Could I omit them and not bake it, maybe freeze it?

    Reply
    • Carolyn says

      October 1, 2014 at 2:09 pm

      I think you might want to add something to thicken it a bit. Maybe some gelatin?

      Reply
  3. Donna says

    October 1, 2014 at 3:41 pm

    Carolyn,
    Thank you for the great suggestion. I miss out on so many great looking recipes. How much gelatin would you add?

    Reply
    • Carolyn says

      October 1, 2014 at 6:40 pm

      Hmmm. Depends on what kind you have. If it’s Knox, I might just do a packet mixed with a tbsp or two of water. If you have the good grassfed gelatin like Great Lakes, I’d do a tbsp mixed with a few tbsp water first.

      Reply
  4. Donna says

    October 1, 2014 at 8:43 pm

    I do have Great Lakes so I’ll give it a try tomorrow. Thank you so much for getting back to me.
    Donna

    Reply
  5. Christine at Cook the Story says

    October 2, 2014 at 9:09 am

    I love that you made these not only healthier, but portion controlled, too!

    Reply
  6. Amanda says

    October 2, 2014 at 10:28 pm

    These look amazing!!!

    Reply
  7. Carol says

    October 5, 2014 at 10:49 am

    Are all your recipes low carb as some have ingredients that are not considered low carb. Like red potatoes in your beef stew recipe.

    Reply
    • Carolyn says

      October 5, 2014 at 1:08 pm

      Hi Carol – I think you have me confused with someone else. I don’t have a beef stew recipe on this website. I do have some very old recipes that are not low carb but the VAST majority are low carb and you can see the carb counts after the recipe, so you should be good to go.

      Reply
  8. Susan Pelter says

    October 5, 2014 at 10:16 pm

    Pumpkin, lovely pumpkin! Bring it on! (…I was just thinking today that you need to give us a fried pumpkin donut recipe. The DD Munchkins keep calling my name when I drive by.) In the meantime, I am gonna make these babies. Good luck with your move!

    Reply
  9. Cecelia says

    October 14, 2014 at 2:35 pm

    Can I make the confectioner’s sugar out of the Swerve regular sugar?

    Reply
    • Carolyn says

      October 14, 2014 at 3:36 pm

      By grinding it? People say that they’ve had success with a coffee grinder.

      Reply
  10. Hana says

    October 15, 2014 at 12:09 pm

    I couldn’t find the swerve confectioners sugar. I have some domino natural sugar and stevia blend. If I use that instead how much would you suggest me using??

    Reply
    • Carolyn says

      October 15, 2014 at 12:28 pm

      Are you trying to make it low carb?

      Reply
  11. Hana says

    October 15, 2014 at 1:50 pm

    Yes I am. I don’t have a whole foods or anyplace like that near me and regular grocery stores don’t carry the swerve sugar. The stevia blend I have is only 2. Carbs a serving so it’s not too bad. Or is there something else I could use as a substitute that may be easier to find??

    Reply
    • Carolyn says

      October 15, 2014 at 3:07 pm

      If it’s a “baking blend” and is meant to measure like sugar, than you can replace my Swerve with that. The texture might be a little different, though.

      Reply
  12. [email protected] says

    October 15, 2014 at 9:30 pm

    These look so delicious!! I have a question though. You said you make your own pumpkin puree!! Just wondering how you do it?! Thanks!

    Reply
  13. Debra says

    November 2, 2014 at 7:35 pm

    I’m having trouble getting the cheesecake to cook until set. After the first 40 min the top was set. let it cool then put in the fridge overnight. the next day when i went to scoop out the filling was liquid. I’ve remixed the filling and poured back into the greased pie plate. at the 30 min mark in a 300 degree oven its still not set.
    The oven is working as i just cooked a pizza at 550F
    Any suggestions?

    Reply
    • Carolyn says

      November 3, 2014 at 6:01 am

      Hmmmm, that is very strange! What kind of pumpkin puree did you use? I wonder if it had a lot of extra liquid in it?

      Reply
      • Debra says

        November 3, 2014 at 9:28 am

        Thanks for such a quick response! Libbey’s 100% Pure Pumpkin Puree is what I’ve been using. It’s interesting you pointed out the amount of liquid. It didn’t seem unusually wet but I will use your/America’s Test Kitchen’s method of drying out the puree with paper towels from your https://alldayidreamaboutfood.com/2010/11/pumpkin-bourbon-cheesecake-with-spiced-pecan-crust-low-carb-and-gluten-free.html for the next run.
        We have tried your Pumpkin Bourbon Cheesecake, the Maple Granola and your Carmel Sauce. We love them all! Thank you for posting your recipes so we can enjoy them.

        Reply
        • Carolyn says

          November 3, 2014 at 4:05 pm

          That’s the only thing I can think here that would be the issue!

          Reply
          • Mari says

            November 21, 2018 at 10:01 am

            In future, cook longer. I make my own pumpkin & out always takes longer for pies to set as well.

  14. Linda says

    November 22, 2014 at 4:24 pm

    Does the sweetener have to be confectioners? Would it work with regular Swerve like I would use in a regular cheesecake? I can grind it in a coffee grinder but I was hoping I would be able to skip that step?…Thanks for sharing!

    Reply
    • Carolyn says

      November 22, 2014 at 6:03 pm

      It might be gritty after it cools.

      Reply
      • Sadie says

        February 11, 2019 at 11:41 pm

        I think the granulated worked great.

        Reply
  15. Shay says

    November 24, 2014 at 9:43 pm

    Should I use regular confectioners sugar or regular domino’s sugar if I’m not making it low carb?

    Reply
    • Carolyn says

      November 25, 2014 at 9:14 am

      I’d probably still use confectioners

      Reply
  16. Porcelina says

    January 26, 2015 at 9:23 am

    Hi Carolyn!
    I just wanted to give you some feedback on this AMAZING recipe! It was our national Valentine’s type day (St Dwynwen’s Day) here in Wales yesterday so I whipped these up for my cheesecake-loving husband-to-be. They are absolutely divine!

    I used ‘Total Sweet’, a xylitol based sweetener, and I blitzed it in the coffee grinder to make it powder-like (my mother always made caster sugar this way from normal granulated sugar).

    The cheesecake didn’t set much in the fridge, so was a bit squidgy and tricky to coat with the chocolate – so we stuck it in ice-cube trays in the freezer and that actually worked out ok.

    Thanks for sharing such a great recipe! I always have to convert all your measurements from cups to grams, being in the UK, but the conversions always seem to work ok!

    P x

    Reply
    • Carolyn says

      January 26, 2015 at 2:34 pm

      Thanks for the feedback! I wonder if the xylitol changed the consistency of the cheesecake. Anyway, glad it worked.

      Reply
  17. Melissa Alexander says

    August 26, 2015 at 6:51 pm

    I just made these with a couple of subs. I used Greek yogurt cream cheese to increase the protein, sprinkled some Kroger 62% cacao chocolate chunks on top, and baked it in a square pan. It took longer to cook, but, oh my, is it tasty! I added the choc chunks, because I’m lazy!

    Reply
  18. maria says

    October 25, 2016 at 11:20 am

    I made these yesterday and they are so good! Thanks for Sharing.

    Reply
  19. Mari says

    November 24, 2018 at 9:49 pm

    4 stars
    I made these for thanksgiving & they were really good. However, i really liked them partially frozen. I kept the extra in freezer & just took one or two out when i wanted something sweet. Let them thaw for about 10 minutes & i liked them better then fully thawed.

    Reply
  20. Susan says

    December 11, 2020 at 6:54 pm

    Help! What am I doing wrong? I made these (absolutely delicious) but I ended up cooking for an hour because they never “solidified”. I finally took out the pie but it was still jiggly. I thought it would become more solid as it cooled. I had it in the refrigerator overnight but still very soft. I tried making the balls but was mostly unsuccessful. I finally put my messy truffles without the chocolate back in the oven and cooked them again for another 40mins. I let them cool and the refrigerated for an hour. This time they seemed a little more solid and I was able to dip them in chocolate. The flavor was great and my husband loves them but the cooking time took waaay too long. Any suggestions?

    Reply
    • Carolyn says

      December 11, 2020 at 9:00 pm

      A couple of possibilities… how liquid was your pumpkin puree? And also.. what sweetener did you use?

      Reply
  21. Dee says

    December 25, 2020 at 10:20 am

    4 stars
    Again, not enough chocolate to cover the truffles. Otherwise good. Just be ware you need to double or triple the chocolate recipie

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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