These delicious, no bake Pumpkin Truffles are sugar-free, low carb, dairy free, gluten free and have just 5 ingredients!
I don’t know about you, but lately all I want is easy. Easy dinners. Easy breakfasts. Easy lunches. Just easy. It must be the busyness of the fall, with soccer and dance classes and volunteers meetings, etc.
I don’t feel like baking much. No bake recipes are usually all I do in the summer. But for some odd reason we, here in New England, are having a very warm fall season, which is quite unusual. Must be the warmer weather even with the beautiful fall changing colors of the leaves, but I’m just not feeling like baking. Excuse me while I just continue on with easy, no bake desserts for a little while longer and todays recipe is no exception.
This takes like 2 steps! Dump ingredients into a stand mixer and scoop with a cookie scooper! Ok 3 steps because you have to refrigerate them a bit before serving, which will be really hard once you taste the batter, but they are worth the wait.
Most of you know my littlest child has a tree nut allergy so I am forever trying to disguise my use of coconut butter, which he can have and which allows me to make recipes low carb without the use of nut butters. Problem is, he hates the taste of it. So I mask the recipes with coconut butter using other ingredients and so far is working out perfectly. He’s not wise to it and I’m not the least bit guilty about hiding the ingredient that pulls easy recipes like this one together.
If you don’t have any nut allergies you could sub out the coconut butter with cashew butter or almond butter, but both of those have pretty strong flavors which might overtake the flavor of the pumpkin, just a fair warning there for you if you do sub it out.
Other substitutions for the sweeteners I am using here:
- If you don’t like or use liquid stevia, switch it out for Swerve, confectioner’s sweetener. I would suggest just 1/3 cup.
- Any sweetener you prefer could be used here, maybe just 1/2 cup.
- I also like Sukrin which is like a brown sugar substitute and works well in recipes.
I would also keep these refrigerated until serving and continue to store left overs in the fridge as well only because if the weather is warm, these will get really soft, really quick if left out on the counter.
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Low Carb Sugar-Free Paleo Pumpkin Truffles
In a stand mixer, place all ingredients.
Blend until smooth and combined well.
Taste and adjust sweetener as needed.
Use a cookie scoop and place truffles on a parchment lined baking sheet or silpat.
Makes 18 truffles.
Refrigerate to firm up until ready to serve.