Keto Vegan White Chocolate Pumpkin Truffles
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These Keto Pumpkin Truffles are the perfect fall dessert. Creamy pumpkin filling enrobed in a white chocolate shell makes a treat you’ll want to make again and again.
You can make these Pumpkin truffles for a quick treat or to gift–they’re gluten-free, keto, sugar free, vegan, paleo, and THM-friendly.
I used to make chocolate truffles every year as Christmas gifts for friends and loved ones. I used high quality chocolate, sugar, and heavy cream. Alas, now that we’ve gone lower carb, I’ve had to change my ways, but I still LOVE truffles and love making them
There’s something about little balls of yumminess that is super appealing to me–wouldn’t you agree?
The truffles that I made were just solid chocolate with a variety of coatings. I’ve recreated them in a super healthy version–these Chocolate Avocado Truffles (however I think I should even kick it up a notch with some low carb dark chocolate in the future) but today’s recipe is a whole different twist.
Pumpkin Pie Flavor and White Chocolate–all in one.
Our family eats a fairly low-carb diet, and we avoid dairy for the most part since our oldest has a life-threatening allergy to dairy (amongst other things) so you will see these trends in this recipe. The “cream cheese” filling is vegan and the sweeteners are low-carb.
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Can You Make these Vegan Truffles Using Regular Cream Cheese?
Yes, you can for sure use regular cream cheese for the filling. I made them using a vegan / dairy-free cream cheese since our oldest son has a life-threatening allergy to dairy. So cream cheese is out for him!
Either way, these pumpkin spice truffles are delish.
If you choose to make these truffles using dairy cream cheese, then use 16 ounces and omit the nuts, water, lemon juice, and salt.
What to Coat These Sugar-free Pumpkin Truffles With
I chose to coat these truffles in Dairy-free and Low-carb Homemade White Chocolate. But you can choose all kinds of coatings, including sweetened coconut butter, plain coconut butter, Sugar-free Chocolate Chips, or even slightly sweetened cocoa butter. But in my opinion, the White Chocolate makes them super special.
Whatever you choose, I’m sure you’ll love them.
These Pumpkin Spice Truffles are the perfect party treat or even for a late-night snack. Make a bunch ahead and freeze them to have a healthy treat ready on the go (as long as you don’t eat them all!)
Supplies You Will Need
- cookie sheet or flat stoneware pan
- parchment paper (you could also use a silicone mat)
- mixing bowl
- tablespoon scoop
- hand or stand mixer
- flexible spatula
Recipe & Special Diet Notes
These truffles are really versatile for all kind of special diets. Here are some options. Happy to help if you have questions about how to adapt this recipe for your needs.
Cream “cheese” filling options: You can use regular cream cheese if you like, or purchase a ready made vegan cream cheese. Alternatively, you can make your own vegan cream cheese.
Sweeteners: Use whatever sweetener you like. For AIP, coconut sugar, honey, or maple syrup is best. For Low-carb / Keto, some options are Lakanto, xylitol, Zen Sweet, or stevia, or any combination of the above. Also note that you can of course adjust the sweeteners to taste. (Note you can use code wholenewmom to get 20% off your order at Lakanto!)
THM: This recipe, done with low-carb sweeteners, is THM:S
Vegan: Using a vegan cream cheese and a vegan coating (either plain cocoa butter or chocolate such as this brand of white chocolate) will make this a vegan recipe.
Maple Syrup: You could also use 3 tablespoons of a low carb simple syrup and a splash of natural maple flavoring. I have, however, made this without the maple flavoring and simply used the simple syrup and it worked out well too.
Chocolate Coating: You can alternatively use cocoa butter for dipping for a not as sweet treat. Or sweeten the cocoa butter with a sweetener of choice after melting. Of course, you could also be super duper adventurous and coat these with melted dark chocolate (these Homemade Chocolate Chips would work fantastic for that!)
Nut options: Cashews will make the creamiest and the tastiest filling for these truffles. Macadamias will work well too. I have tried them with sunflower seed and that works too but has a somewhat more earthy flavor. Hemp seeds work as well, but their color is deeper.
Topping Options: One reader had a fantastic idea–to top these Keto Pumpkin Truffles with small pieces of crystallized ginger.
Healthy Pumpkin Truffles (vegan, keto, paleo)
Ingredients
Vegan Cream Cheese Pumpkin Filling
- 2 1/2 cups macadamias (or cashews or hemp seeds — see notes)
- 1/2 cup water
- 3 tablespoons lemon juice (or apple cider vinegar)
- 1 teaspoon salt
- 3 tablespoons butter (softened–use coconut oil for vegan option)
- 1 cup canned pumpkin
- 1 tablespoon pumpkin pie spice (see Homemade Pumpkin Pie Spice)
- 3 tablespoons maple-flavored monk fruit syrup (see notes)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3 tablespoons low-carb sweetener
Truffle Coating
- 1 cup low-carb white chocolate (for dipping; see my White Chocolate Chips)
- 1/4 cup low-carb white chocolate (optional; for orange drizzle)
- cinnamon (for decoration)
- natural orange food coloring
- Small orange or gold decorative candy pearls for topping (natural preferred) (optional)
Instructions
- Line a cookie sheet with parchment paper. Set aside.
- In a food processor, combine nuts or seeds, lemon juice, water, salt. Process until smooth.
- Add butter (or alternative) and granulated sweetener and process until smooth, scraping down sides of processor bowl as needed.
- Add canned pumpkin and process until smooth.
- Add pumpkin pie spice, cinnamon, syrup and vanilla. Process until smooth, again scraping sides of bowl as needed.
- Place Truffle mixture in the refrigerator to chill for at least 1 hour.
- Remove from refrigerator.
- Using a scoop (or tablespoon) take tablespoonfuls of the mixture and roll into balls. Place on a parchment lined cookie sheet.
- Place rolled balls in freezer for 30 minutes.
- Place the white chocolate in the top of a double boiler and heat over low heat until melted and smooth when stirred.
- Remove truffle balls from freezer. Dip balls into the melted white chocolate, placing back on parchment paper-lined sheet.
- Place the cookie sheet into the refrigerator to set the chocolate.
- Melt the remaining white chocolate and add one drop of the orange food coloring at a time until you get the desired tint.
- Remove truffles from fridge and drizzle the orange coating on truffles.
- Sprinkle cinnamon on truffles, adding optional candy pearls on top if desired.
- Leave in the refrigerator for at least 4 hours to completely set, or overnight for best results.
Notes
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Would love to hear how you like these!
I do not see in the list of ingredients how much granulated sweetner to use.
Hi Kay! It says 3 tablespoons in the recipe card – is that not something you can see for some reason? Please let me know and thanks!
How do you make the nut/seed cream cheese? That instruction appears to be missing from your recipe. Thanks
Hi there. The ingredients for the Pumpkin “Cream Cheesy” filling are listed there as one group. Are you wanting to just make the “cream cheese” on its own?
From the recipe: “In a mixing bowl, softened cream cheese, butter and granulated sweetener.
Whip with an electric mixer until light and fluffy. While mixing, stop the mixer and scrape down the sides of the bowl at least once.” There’s no instruction about what to do with “2 1/2 cups macadamias (or cashews or hemp seeds — see notes)
1/2 cup water, 3 Tbsp lemon juice (or apple cider vinegar)”, your notes say nothing (“If you choose to make these with a store bought Vegan Cream Cheese or regular cream cheese, you will want to use 16 ounces. You will then want to omit the nuts or seeds, water, lemon juice, and salt from the recipe.”). Maybe it’s just my browser not displaying! Thanks!
Hi there–How strange! I thought that was all in correctly, so not sure what happened. See if it’s showing up properly for you now and again, sorry!
These look so yummy!! I didn’t see the cream cheese listed in the ingredient list though?
Hi there! The recipe can actually be made with cream cheese, or a vegan cream cheese, or as written which is basically a homemade cream cheese. Let me know if that doesn’t make sense to you. I can update the post to make it more clear! Hope you like them!
If using cream cheese to make the pumpkin truffels, how much cream cheese does one use?
Jamie
Hi Jamie! I had that information in the Notes section of the Recipe Card, but I just added a section in the post as well. Hope that helps and that you like them! And hope you are well ;)!
Thanks, Adrienne. I ended up making the Vegan recipe with dark chocolate with tiny sprinkles of candied ginger on top. Great!
We are well and trust you are, too
Jamie
Oh yum! What a great idea to put the ginger on top! I LOVE that and am going to put that in the post now. Yummmm!!!!