PUMPKIN PIE TRUFFLES

Keto Krisp Pumpkin Pie Truffle Dessert Recipe

You guys know I love my sweets and don’t need an excuse to eat many of them in one day but I mean 💁🏼‍♀️ when there’s an entire holiday revolving around candy there’s nothing to do but make lots of treats!

So, I decided to make an incredibly healthy (and I dare say super cute😍!!) keto pumpkin pie truffle recipe with a delicious Keto Krisp filling. A super crunchy surprise with almond butter flavor 💕  - Recipe Creator, Yaidy (aka Sweet Keto Life)

Almond Butter Keto Krisp Bar

Ingredients

  • 1 Almond Butter Keto Krisp Bar
  • ½ cup pumpkin puree 
  • ⅓ cup powdered monkfruit sweetener 
  • 1 ⅓ cup almond flour 
  • 2 tsp vanilla extract 
  • 2 tsp pumpkin spice
  • 3 tbsp sugar free chocolate chips

Almond Butter Keto Krisp Bar

Directions

  1. Microwave 1 Almond Butter Keto Krisp Bar for 30 seconds. 
  2. Scoop bar with a ¼ tsp measurement spoon to form even balls. Refrigerate for 5 minutes. 
  3. While our filling is cooling, mix pumpkin puree, almond flour, powdered monkfruit sweetener, vanilla extract, and pumpkin spice in a medium bowl until fully combined. 
  4. Scoop with 1 tbsp measurement your pumpkin pie mixture. Form a flat circle of about 1 inch diameter and place the almond butter bar filling in the center. 
  5. Carefully wrap the pumpkin pie mixture around the filling and form a smooth ball. 
  6. Grab a toothpick and make vertical indentations from top to bottom holding the toothpick vertically. Place on a flat surface and add a sugar free chocolate chip for the stem of your mini pumpkin. 
  7. Keep refrigerated for up to 2 weeks or frozen for up to 3 months. Enjoy! 

Almond Butter Keto Krisp Bar

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