Low Carb Pumpkin Truffles


Makes about 45 truffles
INGREDIENTS
Filling
  • 1/2 cup pumpkin puree

  • 1/8 teaspoon stevia concentrated powder

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon ground ginger

  • 1/8 teaspoon ground nutmeg

  • 1/4 cup heavy whipping cream

  • 5 ounces cocoa butter food grade

  • 2/3 cup Swerve Confectioners Powdered Sweetener

  • 1/2 cup unflavored whey protein or collagen powder

Chocolate Coating
  • 4 oz unsweetened baking chocolate

  • 1 oz cocoa butter food grade

  • 3 tablespoons Swerve Confectioners Powdered Sweetener

  • 1/8 teaspoon stevia concentrated powder

  • 1/2 teaspoon vanilla extract

INSTRUCTIONS
Filling
  1. Combine pumpkin puree, stevia, cinnamon, ginger, nutmeg, cream, cocoa butter and Swerve in a medium sauce pan over medium heat. Once the cocoa butter begins to melt, stir until well combined. Remove from heat and stir in vanilla extract and protein powder.

  2. Place mixture in a bowl and cover the surface with a plastic wrap to prevent a ‘skin’ from forming. Chill in refrigerator for at least 1-2 hours.

  3. Using a spoon or small cookie scoop, form pumpkin mixture into even sized balls. These can be shaped into squares, made into egg shapes (for Easter), or any other shape desired. Place shaped filling in freezer while making chocolate coating.

Chocolate Coating
  1. In a chocolate melter or double boiler, melt all chocolate coating ingredients together. Remove the shaped filling from the freezer. Place each on a fork and into melted chocolate until well coated. Wipe excess chocolate off bottom of fork on side of melter and then set on non-stick sheet to harden. Repeat until each is covered in chocolate.

  2. Place finished sheets of candy in refrigerator. Let sit at least an hour then remove and place in covered container. Store in refrigerator.

Serving size: 1 truffle
Calories: 36.8g
Fat: 5.1g
Net carbs: 0.3g
Protein: 0.3g
Recipe courtesy of Low Carb Yum
: 1truffle | Calories: 37kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 5.1g | Fiber: 0.7g

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