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Keto Pumpkin Cheesecake Balls

Keto Pumpkin Cheesecake Balls

Keto Pumpkin Cheesecake Balls

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Keto Pumpkin Cheesecake Balls
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Course: Keto Christmas Cookies, Low Carb Cookies, Thanksgiving Cookies, Halloween Cookies & TreatsDifficulty: Easy


fat bombs

This is a “fat bomb” type recipe for those who follow the low carb / keto lifestyle. They’re pumpkin cheesecake balls rolled in finely chopped pecans and kept in the freezer until shortly before serving. Each ball has 2 net carbs.


  • 2 cups cream cheese, at room temperature

  • 3/4 cup sesame seed butter or your favorite nut butter

  • 1/4 cup pumpkin puree

  • 1/2 cup granulated sweetener (Swerve, Lakanto, Truvia or any sweetener with a 1:1 ratio with sugar)

  • 1 tablespoon pumpkin pie spice

  • 1/3 cup finely chopped pecans


  • Mix all ingredients except the pecans until smooth. Chill for about 1 hour or until you can easily roll into a ball without making a mess of your hands. Roll into 1-inch balls and roll in chopped pecans. Place into freezer to firm up. Thaw for a few minutes at room temperature before serving. Per ball: 2g net carbs, 3g protein, 12g fat, 128 calories.



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