Keto Chocolate covered pumpkin pie truffle bites


(Makes 12 Truffle Bites)

  • ⅓ cup 100% pumpkin puree
  • 4 oz cream cheese, softened
  • ¼ cup almond flour, toasted
  • ¼ cup tbsp brown sugar substitute
  • 2 tbsp butter, softened
  • ½ cup Keto Pint Chocolate Chips, Melted
  • *Optional: Flaky sea salt and pumpkin spice seasoning, to taste
  • *Tools: 12-slot 1” square silicone mold


STEP 1: In a small bowl, mix together the pumpkin puree and softened cream cheese.  

STEP 2: Divide the mixture evenly into the 12-slot silicone mold, leaving ¼ of room  from the top edge. 

STEP 3: Place in the freezer for about 15 minutes.  

STEP 4:Toast the almond flour on a sheet pan in a 350-degree oven for 5  minutes, until a golden hue appears. 

STEP 5: 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. 

STEP 6: Heat the Keto Pint Chocolate Chips over low until melted. Use the  melted chocolate to coat each of the squares. 

STEP 7: Add a sprinkle of flaky sea salt and a dusting of pumpkin spice over the top of each bite. 

STEP 8: Let the bites harden for about 5 minutes in the freezer.

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