Keto Pumpkin Cheesecake Ball
Sunday, 6 October 2019
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| Keto Pumpkin Cheesecake Ball |
This pumpkin cheesecake ball isn't roasted. They are very easy and taste amazing. Take them to the party and you will be the best
Ingredient:
- ⅔ cup gingerbread crumbs, plus more for garnishes
- ¼ cup of graham cracker crumbs, plus more for garnish
- 1 teaspoon of pumpkin pie spice
- 2 ounces of cream cheese, mashed
- 1 tablespoon of sweets
- 2½ cups white chocolate, roughly chopped, divided
- ¼ cup pumpkin puree
- a pinch of fine sea salt
Instructions
- In a large bowl, add cream cheese and refined sugar and beat until smooth.
- Melt ½ cup of white chocolate in a double kettle over medium-low heat or in the microwave for about 1 minute.
- Keep stirring so that the chocolate doesn't burn.
- Transfer to a large bowl, add the pumpkin and beat well.
- Add gingersnap cake crumbs, graham cracker crumbs, pumpkin pie spices, and sea salt.
- Shake until everything is combined.
- Cover and chill until solid enough to roll into a ball, about 2 hours.
- Shape the mixture into a ball (about 1 teaspoon per ball) by rolling a spoonful in your palm.
- Place the paper baking pan onparchment. Cover and cool loosely for 15-20 minutes or until hard again.
- Melt 2 cups of white chocolate in a small and deep bowl. (Its depth makes it easier to dip the truffle).
- Dip a pumpkin ball in chocolate and place it on parchment paper.
- Garnish with gingersnap / graham crumbs ordered before chocolate is formed.
- Leave it on, cool, and enjoy!
- This can also be frozen for longer storage.
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