Pumpkin Pie Chocolate Truffles
Martina Slajerova- Ready in 1h
- 1.9 g net carbs
- 112 kcal
- Serves 18
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Pumpkin pie and chocolate are two flavours that go perfectly together in these low-carb, sugar-free treats. Over the last few years I've created several keto and paleo fat bombs. In fact, they became so popular that this year I've been working on a fat bomb cookbook that will be out in spring/summer 2016 so stay tuned! ;-)
Fat bombs are ideal for when you need to boost your fat intake or you are simply looking for a keto-friendly treat. Having one or two will help you beat sugar cravings and keep hunger at bay while following the ketogenic diet. I've included coconut oil that has a healthy fat profile and contains MCTs for an extra energy boost.
Keep in mind that fat bombs are only meant as occasional treats and you should not use them as meal replacements. You can use our keto calculator to find out what your macronutrients should be on a ketogenic diet.
Step-by-step
Place the chocolate and coconut oil in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat. Once completely melted, remove from the heat and set aside.
Fill each of the 18 mini muffin cups with 2 teaspoons of chocolate. If you have any chocolate left, just add it to the cups. Place the chocolate in the fridge for at least 10 minutes.
Place the coconut butter, coconut oil, erythritol and pumpkin spice mix into a bowl and melt just like you did the chocolate.
Add the pumpkin puree and mix until well combined.
Remove the muffin cups from the fridge and add a heaping teaspoon of the pumpkin & coconut mixture into every cup. Place back in the fridge and let it set for at least 30 minutes.
When done, keep refrigerated. Coconut oil and butter get very soft at room temperature.
Store in the fridge for up to a week or freeze for up to 3 months. Enjoy! :-)
Recipe
Pumpkin Pie Chocolate Truffles
★★★★★4.6Pumpkin pie and chocolate are two flavours that go perfectly together in these low-carb, sugar-free treats. ...
- Hands on
- 15m
- Overall
- 1h
- Servings
- 18
- 1.9 g
- Net carbs
- 1.1 g
- Protein
- 10.9 g
- Fat
- 112
- kcal
Ingredients makes 18 servings
Instructions
Place the chocolate and coconut oil in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat. Once completely melted, remove from the heat and set aside.
Fill each of the 18 mini muffin cups with 2 teaspoons of chocolate. If you have any chocolate left, just add it to the cups. Place the chocolate in the fridge for at least 10 minutes.
Place the coconut butter, coconut oil, erythritol and pumpkin spice mix into a bowl and melt just like you did the chocolate.
Add the pumpkin puree and mix until well combined.
Remove the muffin cups from the fridge and add a heaping teaspoon of the pumpkin & coconut mixture into every cup. Place back in the fridge and let it set for at least 30 minutes.
When done, keep refrigerated. Coconut oil and butter get very soft at room temperature.
Store in the fridge for up to a week or freeze for up to 3 months. Enjoy! :-)
Nutrition per fat bomb
Carbs 7%Protein 4%Fat 89% of calories
- Net carbs
- 1.9 g
- Total carbs
- 4.7 g
- Fiber
- 1.7 g
- Sugars
- 1.4 g
- Protein
- 1.1 g
- Fat
- 10.9 g
- Saturated fat
- 8.6 g
- Calories
- 112 kcal
- Sodium
- 4 mg · 0.15% RDA
- Magnesium
- 17 mg · 4.16% RDA
- Potassium
- 77 mg · 3.87% EMR
Nutrition by ingredient
| Per fat bomb | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Dark chocolate, 85% cocoa (cacao) | 1.1 g | 0.6 g | 2.6 g | 29 |
| Coconut oil, extra virgin | 0 g | 0 g | 1.5 g | 13 |
| Coconut butter, organic, unsweetened | 0.4 g | 0.4 g | 3.8 g | 39 |
| Coconut oil, extra virgin | 0 g | 0 g | 3 g | 27 |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) | 0.1 g | 0 g | 0 g | 0 |
| Erythritol (natural low-carb sweetener) | 0.1 g | 0 g | 0 g | 0 |
| Pumpkin purée, unsweetened, canned or homemade | 0.3 g | 0.1 g | 0 g | 2 |
| Total | 1.9 g | 1.1 g | 10.9 g | 112 |
Serving size fat bomb
- Gluten free
- Dairy free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
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Comments & ratings (24)
So, I just made these. The pumpkin filling is excellent, but the chocolate part of inedible. It's SO, SO bitter. I used Ghirardelli 100% unsweetened Cacao bar. Did y'all not put any sweetener in your chocolate. I am so disappointed as the top is so good, but the chocolate bottom is horrible. Did I use the wrong kind of chocolate?
Hi Jennifer, I'm sorry it was bitter. I haven't thought of unsweetened chocolate - that has no added sweetener (100% chocolate) and is very bitter :-( I used 90% dark chocolate but if you use unsweetened chocolate, you will need to add some powdered erythritol, Swerve or stevia drops.
Wow, these are the BOMB!! The only problem is that I think I could live on these 😊 Thank you for the great recipe, they were my first fat bomb attempt, but I'm sure will remain my favorite!
Thank you Sandra! 😊
Would it be OK to have more than 1 a day lol?
If your calorie/ fat limit allows for that, then yes 😊
Do fat bombs have a greasy feeling in your mouth ?
Hi Robin, I don't think they do. They taste like dark chocolate combined with blended coconut flakes with pumpkin spices 😊 Other recipe may be more "greasy" - e.g. truffles made with coconut oil, cream and and chocolate may taste more "fatty" but I personally like that.
Mine are in the fridge! Thanks for the great recipe. From licking the various bowls and spoons I can already tell they will by yummy!!! Will come in very handy tonight as we have been invited out for dinner and asked to bring sweets. For the HCLF crowd am taking some ordinary Christmas Biscuits from the shop lol
Thank you for your kind words! I'm glad you like them, Inge! 😊
I went to the grocery store today with this post pulled up on my phone. I couldn't find Coconut Butter there nor Pumpkin Pie Spice (all sold out day before Thanksgiving, no surprise). Not to worry, I was able to use your other posts for making my own. So, tonight I put it all together and am feeling very grateful for your efforts to share keto recipes. So, THANKS!
Thank you for you kind words, Greg, I'm glad you found a way to make them! 😊
Do you think butter would work in place of the coconut butter?
I think that blanched almond butter is the best alternative. In case you cannot find coconut butter, you can make it from shredded coconut (in a food processor) 😊
These look amazing! I'm always looking for ways to increase my fat. And pumpkin? BONUS!!! Could I use grass fed butter in place of coconut butter?
Thank you Renee! I think that butter would make them too "fatty" - I'd probably try something else - either almond butter... or cream cheese + coconut oil or butter (if you can eat dairy). I'm not sure about the consistency, it may be too soft.
What is the difference between coconut butter and coconut oil aren't they the same thing
Hi Valorie, coconut butter is made from coconut meat. I sometimes make my own with shredded coconut - in a food processor. I'll share a recipe / "howto" soon 😊
You had me at pumpkin, but I've never used coconut butter before. Do these have a coconut taste from that?
Yes, there is a slight coconut taste but what you mostly taste is the pumpkin spice and chocolate 😊
I just made these. They are so delicious. I had a hard time not eating all the pumpkin filling. So easy too. Thanks for another great recipe.
Thank you, glad you like them! 😊
These look soooo yummy and I have all the ingredients to make them! 😊
Thank you!