Keto Chocolate Pumpkin Truffles

Ingredients:

For the Truffle Filling:

• 1/2 cup canned pumpkin puree (make sure it’s unsweetened)
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol or preferred low-carb sweetener (adjust to taste)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger (optional)
• 1/4 tsp vanilla extract
• Pinch of salt

For the Chocolate Coating:

• 1/2 cup sugar-free chocolate chips (or chopped sugar-free chocolate)
• 2 tbsp coconut oil or butter
• 1 tsp vanilla extract (optional)

Instructions:

1. Prepare the Truffle Filling:

• In a medium-sized bowl, combine the pumpkin puree, coconut flour, powdered erythritol, cinnamon, nutmeg, ginger (if using), vanilla extract, and a pinch of salt.
• Mix everything together until you get a smooth, thick dough-like consistency. If the mixture is too wet, add a little more coconut flour until it thickens to the right texture.

2. Form the Truffles:

• Scoop out about 1 tablespoon of the pumpkin mixture and roll it between your hands to form a ball. Repeat this process with the remaining mixture until all the truffles are shaped.
• Place the truffles on a parchment-lined tray or plate and refrigerate for about 30 minutes to firm up.

3. Prepare the Chocolate Coating:

• In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil (or butter).
• Microwave in 20-30 second intervals, stirring between each, until the chocolate is completely melted and smooth.
• Stir in the vanilla extract for added flavor (optional).

4. Coat the Truffles:

• Once the pumpkin truffles are chilled and firm, dip each one into the melted chocolate, coating it completely. Use a fork or toothpick to help with dipping and handling.
• Place the coated truffles back on the parchment paper to set. You can drizzle any extra chocolate over them for a decorative touch.

5. Chill and Set:

• Refrigerate the truffles for another 30 minutes to 1 hour until the chocolate coating is firm and fully set.

6. Serve:

• Once set, enjoy your delicious keto chocolate pumpkin truffles! Store any leftovers in an airtight container in the fridge for up to 1 week.

Optional Toppings/Variations:

• Cocoa powder: Roll the truffles in unsweetened cocoa powder for a dusting.
• Chopped nuts: Roll the truffles in crushed nuts, like pecans or walnuts, for extra crunch.
• Sea salt: Add a sprinkle of flaky sea salt on top for a sweet-and-salty flavor combination.