Nothing says ‘Fall’ like pumpkin. Pumpkin pie, pumpkin spice lattes, and yes – even Keto Pumpkin Cheesecake Balls.
Most recipes I found online for pumpkin cheesecake balls or pumpkin cheesecake bites call for confectioners’ 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 pumpkins. 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 Keto Pumpkin Puree
Pumpkin puree is a smooth, creamy, and thick mixture made by blending cooked or canned pumpkin. It is a popular ingredient in many recipes, especially in desserts such as pumpkin pies, cakes, and bread.
Pumpkin puree is made by cooking or roasting pumpkin until it is soft, then pureeing it until it becomes smooth. It can also be made by using canned pumpkin, which is already cooked and pureed.
Pumpkin puree is a great source of fiber, vitamin A, and potassium, and it adds a delicious and unique flavor to a wide range of dishes.
If you’d prefer, you can make your own pumpkin puree for these pumpkin cheesecake bites. 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 pumpkins.
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.
Ingredients you need to make PUMPKIN CHEESECAKE
Aside from the pumpkin puree, here are the simple ingredients that you need to make pumpkin cheesecake bites:
Cream cheese is a soft, mild-tasting cheese that adds a rich and creamy texture to the Keto Pumpkin Cheesecake Balls. It is a popular ingredient in many dessert recipes and provides a tangy and slightly sweet flavor to the dish.
Make sure to use softened cream cheese. I also used this ingredient for the icing.
Coconut flour is a low-carb, high-fiber flour made from ground coconut meat. It is an excellent gluten-free and grain-free alternative to wheat flour and provides a delicate and slightly sweet taste to the Keto Pumpkin Cheesecake Bites.
Nutmeg is a spice that comes from the seed of the nutmeg tree. It has a warm, sweet, and nutty flavor that adds a delicious aroma and taste to the Keto Pumpkin Cheesecake Bites.
Cinnamon is a sweet and aromatic spice that comes from the inner bark of cinnamon trees. It adds a warm and slightly sweet taste to the Keto Pumpkin Cheesecake Bites and pairs perfectly with nutmeg.
A keto-friendly sweetener is a sugar substitute that is low in carbs and calories and does not raise blood sugar levels. It is used to sweeten the Keto Pumpkin Cheesecake Bites without adding excess sugar.
In this recipe, I used Lakanto Monk Fruit Sweetener. I also used the same sweetener for the icing.
Almond milk is a plant-based milk made from ground almonds and water. It is a great alternative to dairy milk and adds a creamy texture to the icing of the Pumpkin Cheesecake Balls. It is also low in carbs and calories, making it a perfect fit for a keto diet.
In this recipe, I used Almond milk for the icing.
Now that we have all the ingredients for this pumpkin cheesecake recipe, let’s start making this keto dessert.
More Fall Recipes to Try:
- Clean Keto Butternut Squash Soup
- Keto Walnut Zucchini Muffins
- Clean Keto Butternut Squash Coconut Muffins
- Clean Keto Pumpkin Muffins
- Clean Keto Beef Stew
Want more pumpkin? Check out these Keto Pumpkin Muffins!
More Keto Recipes to try:
5 thoughts on “Keto Pumpkin Cheesecake Balls”
These are the best fat bombs I’ve ever tried!
I made these with my kids last night and they loved them! Thank you!
Thank you, Kate! So glad you and your kids loved them!
Loved these bites , but they were very difficult to form into balls , is there something that can be done to make the mix more solid .
I use a small scoop. That is the easiest way. Besides that you can add almond or coconut flour.