Keto Pumpkin Truffles – A Cozy, Low-Carb Fall Treat

Pumpkin season calls for something a little sweet, a little spiced, and totally satisfying. These Keto Pumpkin Truffles hit that cozy spot without loading up on sugar or carbs. They’re creamy inside, coated in chocolate, and sprinkled with warm spices.

You only need a few ingredients and a bit of chilling time. Make a batch for the week, a party, or your next movie night. They look fancy, but they’re easy enough for a weekday treat.

What Makes This Special

• Low-carb and sugar-free: Sweetened with a keto-friendly sweetener, these truffles keep blood sugar steady while still tasting indulgent.
• Real pumpkin flavor: Pumpkin puree brings moisture and natural richness without overpowering the chocolate.
• Simple ingredients: Pantry staples like almond flour, cream cheese, and sugar-free chocolate make this a no-fuss recipe.
• No bake: No oven needed—just mix, chill, roll, and dip.
• Customizable: Adjust spices, coatings, and sweetness to fit your taste.

Ingredients

• For the truffle filling:
• 3 oz cream cheese, softened
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup super-fine almond flour
• 1/3 cup powdered erythritol or allulose (adjust to taste)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger)
• Pinch of fine sea salt
• For the chocolate coating:
• 8 oz sugar-free dark or semi-sweet chocolate chips
• 1 tbsp coconut oil or cocoa butter (for smoother dipping)
• Optional toppings:
• Flaky sea salt
• Crushed toasted pecans or pumpkin seeds (low-carb friendly)
• A light dusting of extra pumpkin spice

Step-by-Step Instructions

1. Prep the base: In a mixing bowl, beat the softened cream cheese until smooth.

   Add pumpkin puree, vanilla, sweetener, pumpkin spice, and salt. Mix until creamy and well combined.

2. Thicken with almond flour: Stir in the almond flour. The mixture should be thick enough to scoop and roll.

   If it’s too soft, add 1–2 tablespoons more almond flour. Taste and adjust sweetness or spice.

3. Chill the mixture: Cover and refrigerate for 30–45 minutes. This helps the filling firm up for cleaner rolling.
4. Roll the truffles: Line a baking sheet with parchment.

   Using a small cookie scoop or spoon, portion the mixture into 18–22 balls. Roll quickly with your hands to smooth. Freeze for 20 minutes to set.

5. Melt the chocolate: In a heat-safe bowl, combine chocolate chips and coconut oil.

   Microwave in 20–30 second bursts, stirring between each, until smooth. Or use a double boiler over low heat.

6. Dip and coat: Using a fork or dipping tool, dunk each chilled truffle into the melted chocolate, letting excess drip off. Place back on the parchment.

   If using toppings, add them immediately before the chocolate sets.

7. Set and serve: Refrigerate for 15–20 minutes, until the chocolate is firm. Enjoy chilled or slightly cool for the best texture.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 1 week. Keep layers separate with parchment to prevent sticking.
• Freezer: Freeze up to 2 months.

  Thaw in the fridge for 30–60 minutes before serving.

• Make-ahead tip: Roll and freeze the centers in advance. Dip in chocolate the day you plan to serve for the freshest finish.

Benefits of This Recipe

• Keto-friendly macro profile: Low net carbs per truffle, with balanced fat from cream cheese, almond flour, and chocolate.
• Great portion control: Bite-sized treats help manage cravings without overdoing it.
• Nutrient bonus: Pumpkin adds fiber, beta-carotene, and a hint of natural sweetness.
• Holiday-ready: Easy to scale for gatherings, gift boxes, and dessert platters.
• All-season adaptable: Swap spices or coatings to match different seasons and moods.

Pitfalls to Watch Out For

• Too soft to roll: If your pumpkin puree is watery, the filling can be loose. Add more almond flour or chill longer until it firms up.
• Seizing chocolate: Overheating or water contact can make chocolate grainy.

  Melt low and slow, and keep tools dry.

• Gritty sweetener: Use powdered keto sweetener for a smooth texture. Granular can feel sandy in no-bake desserts.
• Sweetness overload: Sugar-free chocolate varies in sweetness. Taste the filling and adjust so the final bite isn’t cloying.
• Not fully set: If the centers aren’t cold enough, they may melt into the chocolate.

  Freeze briefly before dipping.

Alternatives

• Dairy-free: Replace cream cheese with a thick dairy-free cream cheese or coconut cream (scoop the solid part). Note the flavor will be slightly coconut-forward.
• Nut-free: Use superfine sunflower seed flour instead of almond flour. Taste-test for slight seed flavor and adjust spices.
• Coating swaps: Roll in cocoa powder, finely shredded unsweetened coconut, or crushed toasted nuts instead of chocolate for faster prep.
• Spice variations: Try chai spice, extra cinnamon, or a pinch of clove for deeper warmth.
• White chocolate version: Use sugar-free white chocolate for the coating and add a sprinkle of cinnamon on top.

FAQ

Are these truffles truly keto?

Yes.

They use almond flour, sugar-free sweetener, and sugar-free chocolate. Net carbs will depend on your ingredients, but they generally stay within keto-friendly ranges when portioned as small truffles.

Can I use pumpkin pie filling?

No. Pumpkin pie filling contains sugar and spices.

Use plain pumpkin puree for full control over carbs and flavor.

What sweetener works best?

Powdered erythritol or allulose works well. Allulose tends to be smoother and less cooling on the palate. Adjust to taste since chocolate coatings can add extra sweetness.

How do I prevent the chocolate from cracking?

Make sure the centers are cold but not rock-solid frozen when dipping.

If they’re too hard, the temperature difference can cause cracking as they warm.

Can I make them without chocolate?

Absolutely. Roll the chilled centers in cocoa powder, ground pecans, or coconut. They’ll be less sweet and even faster to prepare.

How many truffles does this recipe make?

You’ll get about 18–22 truffles, depending on the size of your scoop.

Smaller bites make portion control easier and help the coating set cleanly.

Do they taste strongly of pumpkin?

They have a gentle pumpkin flavor balanced by warm spices and chocolate. The overall effect is creamy, spiced, and not overly pumpkin-forward.

Can I use coconut flour instead of almond flour?

Coconut flour is much more absorbent and will change the texture. If you must use it, start with 1–2 tablespoons and add slowly, but almond flour gives the best result.

Wrapping Up

Keto Pumpkin Truffles deliver classic fall flavor with a rich, chocolatey finish—all without spiking carbs.

They’re simple to make, easy to store, and endlessly customizable. Keep a batch in the fridge for a quick treat or dress them up for a holiday platter. With a smooth, spiced center and crisp chocolate shell, these truffles bring cozy comfort in every bite.