Pumpkin Cheesecake Balls
These low-carb pumpkin cheesecake balls are sugar-free, gluten-free, and no-bake. They’re made with sugar-free keto sweeteners like monk fruit or stevia.
- Total Time: 5 minutes + 1-2 hours freezer time
- Yield: 18 1x
Scale
Ingredients
- 6 oz cream cheese (room temperature)
- 2 heaped tablespoons canned pumpkin
- 4 tablespoons grass-fed butter (room temperature)
- 2 tablespoons swerve, golden Lakanto, or keto-friendly sweetener of choice
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
Instructions
- Add all ingredients to a medium-sized mixing bowl or stand mixer. Beat until completely smooth. Adjust sweetness to the desired taste.
- Divide cream cheese mixture into 18 small round silicone molds (or molds of choice), smooth surface with a spatula.
- Freeze until firm, about 2-3 hours before serving. Store leftovers in the freezer.
Nutrition
- Serving Size: 1
- Calories: 62
- Fat: 6g
- Carbohydrates: 1g (1g net)
- Fiber: 0g
- Protein: 1g