Keto Pumpkin Oreo Balls

Ingredients

“Oreo” Base:

• 1½ cups almond flour
• 3 tbsp cocoa powder (unsweetened)
• ¼ cup powdered erythritol (or monk fruit sweetener)
• ¼ tsp salt
• ¼ tsp vanilla extract

Pumpkin Filling:

• ½ cup pumpkin puree (unsweetened)
• ¼ cup cream cheese (softened)
• ½ tsp pumpkin spice
• ¼ tsp cinnamon

Coating:

• ½ cup sugar-free dark chocolate (melted)

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Method

Step 1: Make Oreo Dough

1. In a bowl, mix almond flour, cocoa powder, sweetener, and salt.
2. Add vanilla extract and mix until crumbly dough forms.

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Step 2: Pumpkin Cream

1. In another bowl, mix pumpkin puree, cream cheese, pumpkin spice, and cinnamon until smooth.

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Step 3: Shape Balls

1. Take small amount of Oreo dough, flatten slightly.
2. Add a little pumpkin filling in center.
3. Roll into small balls and place on parchment paper.

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Step 4: Chill

1. Refrigerate balls for 20–30 minutes until firm.

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Step 5: Chocolate Coat

1. Dip chilled balls into melted sugar-free chocolate.
2. Place back on parchment paper.

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Step 6: Final Set

1. Chill again for 15 minutes until coating hardens.

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Storage

• Store in fridge up to 7 days
• Freeze for up to 1 month

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Keto Nutrition (Approx per ball)

• Calories: ~95
• Fat: ~8g
• Protein: ~2g
• Net Carbs: ~2g