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Low Carb Pumpkin Pie Bites

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Instructions

  1. Using electric mixer, beat together cream cheese, cashew butter, 1/4 cup Allulose Granulated Sweetener, 1 1/2 tsp pumpkin pie spice, and vanilla until smooth. Beat in pumpkin purée and coconut oil.
  2. Freeze for 15 to 20 minutes or until firm enough to scoop.
  3. Meanwhile, in shallow bowl, stir together pecans, remaining Allulose Granulated Sweetener and remaining pumpkin pie spice.
  4. Roll mixture into eight 1-inch balls; dredge in pecan mixture until coated. Drop onto parchment paper–lined tray or into mini muffin cups lined with paper liners.
  5. Freeze for 15 to 20 minutes or until firm. (Can be refrigerated in airtight container for up to 3 days.)

Tip:

  • Substitute almond butter for cashew butter if desired.
  • This recipe can easily be doubled or tripled to make a larger batch

Makes 8 Servings

Nutrition Facts: Per 1 pie bite, Calories 180, Fat 17g, Saturated Fat 7g, Cholesterol 20mg, Sodium 120mg, Carbohydrate 6g, Fiber 1g, Sugars 2g, Protein 4g

Ingredients

  • 4 oz plain brick-style cream cheese, at room temperature
  • 1/4 cup cashew butter
  • 1/3 cup Wholesome Allulose Granulated Sweetener, divided
    Allulose-Granulated-Keto-Crystals-web
    Allulose Zero Calorie Granulated Sweetener
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  • 2 tsp pumpkin pie spice, divided
  • 1/2 tsp vanilla extract
  • 1/4 cup pumpkin purée
  • 2 tbsp organic coconut oil, melted
  • 1/4 cup finely chopped pecans