Low Carb Pumpkin Cheesecake Bites - Keto and Gluten Free
These low carb pumpkin cheesecake bites are a decadent gluten free and keto treat, snack, dessert, or breakfast!
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: gluten free, recipe for pumpkin cheesecake bites
Servings: 6
Calories: 202
In a large bowl or stand mixer, add cream cheese and pumpkin puree. mix to combine.
add coconut flour, ⅓ cup sweetener, and pumpkin pie spice. Mix to combine.
In a food processor or bullet, add pumpkin seeds and 1 tablespoon sweetener. Pulse until it resembles course crumbs.
Roll the cream cheese mixture into tablespoon sized balls and coat with the pulsed pumpkin seeds. Set aside
refrigerate for 1 hour if desired.
Makes 18-20 balls. Nutrition info is for 3 balls.
- Make sure your cream cheese is completely softened or it will not mix completely into the pumpkin puree.
- Coconut flour is very absorbent. If you want to use almond flour for these cheesecake bites, you would probably need to double the amount.
- You can omit the pumpkin seeds but I really think they add some much needed texture.
Serving: 3bites | Calories: 202 | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Fiber: 5g