Keto Pumpkin Truffles

​If you’re craving pumpkin spice flavor but don’t want the excess sugar or carbs, these sugar-free pumpkin cheesecake truffles will be your new favorite sugar-free truffles.

With luscious cheesecake filling, a touch of canned pumpkin puree, warm spices, and a silky chocolate coating, this is the easiest no bake keto dessert recipe you’ll make all season.

Just 2 g net carbs for one pumpkin flavor cheesecake truffle! Printable recipe card is located at the bottom of this page with all nutritional information.

Why You’ll Love These Keto Pumpkin Cheesecake Balls

• Keto & Low Carb: Each truffle has just 2 g net carbs, making them a guilt-free option to help balance blood sugar while satisfying your sweet tooth.
• Quick Treat: No need to bake or fuss—these are truly a no bake recipe made in just minutes with a stand mixer and simple pantry staples.
• Portable Dessert: Store in an airtight container or covered container in your fridge for the perfect grab-and-go snack.
• Fall Flavor: Packed with real pumpkin puree and pumpkin pie spice, these pumpkin truffles are ideal for the fall season, Halloween parties, or holiday gatherings.

Whether you call them pumpkin balls, keto pumpkin cheesecake truffles, or sugar-free chocolate truffles, they are a creamy, dreamy bite of autumn that everyone will love.

More Keto Pumpkin Recipes You’ll Love

If you love these pumpkin cheesecake truffles, try some of my other favorite pumpkin recipes and dessert recipes:

• Pumpkin Cheesecake Mousse – light, airy, and indulgent.
• Paleo No Bake Pumpkin Truffles – a baked variation for those who prefer.
• Chocolate Pumpkin Mug Cake – quick, rich, and chocolatey.
• Pumpkin Cookie Dough Bites – a fun, kid-friendly recipe.

Tips for the Best Pumpkin Cheesecake Truffles

• Excess Moisture: Always use plain pumpkin puree, not pumpkin pie filling, to avoid too much liquid and sugar. Coconut flour is key here to absorb moisture and create a rich, fudgy center.
• Chocolate Options: Try dark chocolate, sugar free white chocolate chips, or even a dusting of raw cacao powder for variety.
• Serving Ideas: These truffles are perfect for a Halloween party, Thanksgiving dessert platter, or a cozy family night in.
• Sweetener Swap: If you don’t have pumpkin stevia, use powdered monk fruit—just be sure to taste and adjust.
• Portion Control: Since these are rich, one or two is truly the perfect time treat to satisfy cravings without sabotaging your goals.

When your sweet tooth hits and you want a quick treat that’s sugar-free, wholesome, and festive, these low carb pumpkin cheesecake truffles are a lifesaver. They’re proof that you can have luscious cheesecake flavor, seasonal pumpkin spice flavor, and keto desserts all in one.

Whether you’re a long-time follower of Sugar-Free Mom, new to a keto recipe lifestyle, or simply looking for ways to balance blood sugar with healthier indulgences, these truffle balls will quickly become a household favorite.

So grab a mixing bowl, a little pumpkin puree, and let’s roll—because dessert doesn’t have to be complicated to be amazing!

Sugar Free  Pumpkin Cheesecake Truffles

Print

Sugar Free No Bake Pumpkin Cheesecake Truffles

Servings 24 truffles

Calories 75kcal

Author Brenda Bennett/ sugarfreemom

Ingredients

Truffle Filling

• 1/4 cup  pumpkin puree
• 8 ounces cream cheese softened
• 1 tsp  vanilla extract
• 1 tsp pumpkin liquid stevia
• 1/2 cup coconut flour
• 2 tsp pumpkin pie spice
• 1/4 tsp salt

Outer Coating

• 8 ounces sugar-free chocolate

Instructions

• Make the Cheesecake Filling:

  In a stand mixer or large bowl, combine the pumpkin puree, softened cream cheese, vanilla, and pumpkin stevia. Beat until smooth and creamy. Add the coconut flour, pumpkin pie spice, and salt. Mix until well incorporated. The mixture should be thick enough to roll without sticking to your hands. If it feels too wet, add 1 more tablespoon of coconut flour.
• Shape into Truffle Balls:

  Using a small cookie scoop, roll the mixture into 1-inch balls. Place on a parchment paper-lined baking sheet or cookie sheet and cover with plastic wrap. Chill for at least 30 minutes to firm.
• Prepare the Chocolate Coating:

  Melt your sugar-free chocolate chips in a microwave bowl at 10-second intervals, or use a double boiler or small bowl over a saucepan over medium-low heat. Stir in coconut oil or butter for the best results. Allow melted chocolate to cool slightly so it’s not too hot when dipping.
• Coat the Pumpkin Truffles:

  Using a fork, dip each chilled pumpkin ball into the melted chocolate. Tap off the excess chocolate coating and place back onto the lined baking sheet. If desired, sprinkle with pumpkin pie spice or shredded coconut while the coating is still wet.
• Chill & Serve:

  Refrigerate until the chocolate has set, about 15 minutes. Store in an airtight container in the fridge for up to 7 days. For longer storage, freeze in a covered container for up to 2 months.

Video

Notes

2 g net carbs

This recipe was first published in October 2017.

Nutrition

Serving: 1truffle | Calories: 75kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 60mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

The post Sugar Free Low Carb Keto Pumpkin Cheesecake Truffles appeared first on Sugar-Free Mom.