Nothing says’ Fall’ like pumpkin. Pumpkin pie, pumpkin spice lattes, and yes – even pumpkin cheesecake balls.
Most recipes I found online for pumpkin cheesecake balls (or ‘bites’) call for confectioner’s sugar, graham crackers, and even white chocolate. #allthecarbs
This fall, I knew it was time to develop a healthy version that my family could enjoy, without me worrying about them eating too much sugar.
These little treats use my favorite keto and low-carb sweetener – Lakanto Monk Fruit Sweetener.
For the pumpkin puree, you can use canned pumpkin. Just make sure it lists pumpkin on the ingredients and nothing else. (You may find some brands add sugar or other unnecessary additives.)
If you see ‘pumpkin pie filling’ – it may seem like a shortcut as it will already include spices like cinnamon, clove, allspice, and ginger, but it will also be sweetened.
Rather stick to pure pumpkin, and add your own spices and low-carb sweetener.
How To Make Homemade Pumpkin Puree
If you’d prefer, you can make your own pumpkin puree for these pumpkin cheesecake balls. It’s really simple!
You can make pumpkin puree by baking the pumpkin in the oven, boiling it on the stove, or steaming it.
I prefer steaming my pumpkin – it is a simple process and keeps in the nutrients.
And while pureeing your own pumpkin will take a little longer than simply opening the can, you can save some time by purchasing a bag of pre-cut pumpkin.
(I love making food from scratch, but I don’t have the patience to chop and peel a pumpkin!)
To make your own pumpkin puree, place the pumpkin in a steamer or metal colander, over a pot of boiling water.
Cover with a lid, and let it steam for about 50 minutes. Test the pumpkin with a knife, and once tender, it is ready.
To puree the pumpkin. You can use a food processor, hand blender, or even by hand (a potato masher comes in handy, here). But take care – the pumpkin will be quite hot so you may want to let it cool first.
No baking is required for these little bites – which means they’re a good option for summer, too, when it’s too hot to turn on the oven.
- 8 oz Cream Cheese, softened
- 3/4 cup Pumpkin Puree
- 1/2 cup Coconut Flour
- 1/2 cup Lakanto Monk Fruit Sweetener (use code eatbefitexplore for 20% off)
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- Line a large baking sheet with parchment paper.
- In a medium bowl, combine cream cheese, pumpkin puree, coconut flour, sweetener, nutmeg and cinammon. Mix well.
- Using a small scoop, scoop up balls and roll in your hands. Place on baking sheet. Place balls in the freezer while you are making the icing.
- To make the icing, combine the cream cheese, sweetener and almond milk in a medium bowl. Using a hand mixer or whisk, combine until icing is smooth. It shouldn’t be too thick. Add more milk if needed.
- Take the balls out of the freezer and dip each in the icing. Place back in the freezer for up to an hour.
Store these in an airtight container in the freezer. They will squish in the fridge. Let sit for 10 minutes before eating.
- Serving Size: 1 ball
- Calories: 71 calories
- Fat: 5g
- Carbohydrates: 10g
- Fiber: 8g
- Protein: 2g
Keywords: keto pumpkin balls, pumpkin cheesecake balls, pumpkin desserts
Want more pumpkin? Check out these Keto Pumpkin Muffins!