Perfect Keto Pumpkin Pie Cheesecake Balls
Print recipe| Serving Size 1 ball (makes 18) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 62 kcal | ||
| Protein | 1g | ||
| Total Carbohydrate | 1g | ||
| Total Fat | 6g | ||
Ingredients
- 6oz cream cheese (room temperature)
- 2 heaped tablespoons canned pumpkin
- 4 tablespoons butter (room temperature)
- 2 tablespoons swerve, golden Lakanto, or keto friendly sweetener of choice
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
Directions
| Step 1 | |
| Add all ingredients to a medium sized bowl or stand mixer. Beat until completely smooth. Adjust sweetness to desired taste. | |
| Step 2 | |
| Divide batter into 18 small round silicone molds, smooth surface with a spatula. Freeze until firm, about 2-3 hours hours, before serving. Store leftovers in the freezer. | |