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!
Servings: 6
Calories: 202
Ingredients
- 1 8oz softened cream cheese (full fat)
- ½ cup pumpkin puree
- ½ cup Coconut flour
- ⅓ cup plus 1 tablespoon powdered sweetener
- 1 teaspoon pumpkin pie spice
- ¼ cup roasted pumpkin seeds (pepitas)
Instructions
- 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.
Notes
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.
Nutrition
Serving: 3bites | Calories: 202 | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Fiber: 5g