No Bake Pumpkin Cheesecake Bites
No Bake Pumpkin Cheesecake Bites are a simple treat that is low carb, grain free, and gluten-free.
THE RECIPE
INGREDIENTS
- 8 ounces cream cheese
- ⅓ cup canned pumpkin purée, like this one
- 4 tbsp to 6 tbsp sweetener of choice (to taste): erythritol granular for low carb (like Swerve), or coconut sugar for primal
- 1 ½ tsp pumpkin pie spice
- 2 ½ tbsp coconut flour
- 1 tsp vanilla extract
- Coating Ingredients:
- ⅓ cup pecans or walnuts, finely minced
- 2 tbsp sweetener (erythritol granular for low carb & coconut sugar for primal)
- 1 tsp cinnamon
INSTRUCTIONS
- Line a baking sheet with parchment paper or wax paper.
- Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended.
- Freeze the mixture in the bowl or in a round candy mold (or ice cube tray) for 15 to 20 minutes or more until just firm enough to form into balls.
- In a medium bowl combine all the coating ingredients and stir together. Set aside.
- Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture ( or release from the candy mold).
- Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for 20 minutes or more until somewhat firm, then serve. Store these in the fridge in a covered container (may need to refreeze to get firmer).
Source: beautyandthefoodie.com
