Crunchy Pumpkin Spice Cups

By @MyKetoJourney83


  • 1 cup + extra 1/2 cup sugar free white chocolate
  • 1 tbsp coconut oil
  • 1/4 cup pumpkin purée
  • 1 tbsp 2:1 powdered Monk fruit
  • 1 tsp pumpkin spice mix
  • 2 tbsp cream cheese
  • Almond Butter Keto Krisp bar 
  • Handful of walnuts


  1. Using a double boiler, melt the chocolate with the coconut oil.  
  2. While melting, ground up the Keto Krisp bar 
  3. Add the cream cheese and powdered sweetener to a bowl and beat well.  
  4. Add into the bowl, 1/2 cup of the melted white chocolate, the pumpkin purée, pumpkin spice mix and blend once again until smooth.  
  5. Stir in the ground Keto Krisp bar. 
  6. Use the remaining one cup of melted white chocolate to line the bottom edges of 18 silicone muffin cups about 1/2 inch up from the bottoms.  
  7. Set cups in freezer to set.  
  8. Remove from freezer and add 3/4 tbsp of the pumpkin mixture into each frozen mold.  
  9. Top with 1 tbsp white chocolate and crushed walnuts.  
  10. Place back in freezer or fridge to store. 

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