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This recipe will show you how to make low-carb, keto-friendly, Pumpkin Pie Truffles. The recipe is easy to follow and makes the perfect healthy dessert for the fall season.
In a small bowl, mix together the pumpkin puree and softened cream cheese.
Divide the mixture evenly into the 12-slot silicone mold, leaving ¼ of room from the top edge.
Place in the freezer for about 15 minutes.
Toast the almond flour on a sheet pan in a 350-degree oven for 5 minutes, until a golden hue appears.
When the flour is ready, mix together with the brown sugar substitute and softened butter. A dough-like consistency will form. Take your pie crust mixture and add on top of your pumpkin squares, filling in the space left in the mold. Place in the freezer again until it sets.
Heat the Keto Choc Dark Chocolate Bar chunks over low until melted. Use the melted chocolate to coat each of the squares.
Add a sprinkle of flaky sea salt and a dusting of pumpkin spice over the top of each bite.
Let the bites harden for about 5 minutes in the freezer.
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