No Bake Pumpkin Cheesecake Bites Low Carb

Ingredients

• 8 ounces cream cheese
• 1/3 cup pumpkin purée
• 4 tbsp to 6 sweetener of choice :erythritol granular for low carb or coconut sugar for primal, to taste, like Swerve
• 1 ½ tsp pumpkin pie spice
• 1 tsp vanilla extract
• 2 1/2 tbsp coconut flour
• ⅓ cup pecans or walnuts finely minced
• 2 tbsp sweetener erythritol granular for low carb & coconut sugar for primal
• 1 tsp cinnamon

Instructions

1. Line a baking sheet with parchment paper or wax paper.
2. Using an electric mixer or stand mixer, combine the first 6 ingredients and beat until thoroughly blended.
3. Freeze the mixture in the bowl or placed in a candy mold (or round ice cube tray) for 15 o 20 minutes or more until semi-firm enough to form into balls (or release from mold).
4. In a medium bowl combine the last 3 ingredients (the coating) and stir together. Set aside.
5. Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture.
6. Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for a 20 minutes or more until firm, then serve. Store these in the fridge in a covered container (may need to refreeze to set up again).

Recipe Notes

• *all nutritional data are estimates based on the products I used*
• Source : https://beautyandthefoodie.com/no-bake-pumpkin-cheesecake-bites/

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