Creamy low carb pumpkin cheesecake bites enrobed in dark chocolate. A deliciously healthy fall keto treat!
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…
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?
- 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
- 2 tbsp butter
- 6 ounces Lily's Dark Chocolate chopped
- Preheat oven to 300F and grease a 9-inch glass or ceramic pie dish.
- 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.
- 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.
- 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.
- Set a metal or ceramic bowl over barely simmering water. Do not allow bottom of bowl to touch water.
- 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.
- Place on waxed paper lined cookie sheet and let set, about 20 minutes. Store in refrigerator.
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
Total dietary fiber: 1.53g