I’ve long had my eye on these delicious lava cakes from Susan at The Urban Baker, one of the amazing people I have connected with through my blog. The original recipe from which Susan adapted hers took so little flour, it was easy to make a low-carb version. Read more
The combination of chocolate and pumpkin is always a win in the fall season, but when it’s also a no baking type recipe, sugar-free and low carb, it’s a home run! Soft and fudgy just as a truffle should be, but without your blood sugar spiking like typical truffles would cause. Perfect to satisfy any craving and elegant enough o take to any holiday party. No one will know they’re sugar free!
6 ounces unsweetened baking chocolate
1 tablespoon butter
1/2 cup Swerve
3 ounces cream cheese. softened
1/4 cup pumpkin puree
1 teaspoon pumpkin pie spice
3/4 cup dry powdered milk
2 teaspoons chocolate or vanilla liquid stevia
8 ounces unsweetened baking chocolate mixed with 2 teaspoons vanilla liquid stevia or 1/4 cup Swerve or use Lily’s sugar-free chocolate chips
Optional: coconut sugar for sprinkle
Melt the chocolate and butter in a microwavable bowl 30 seconds or until melted. Stir until smooth then add Swerve and stir until combined. Set aside to cool.
In a stand mixer combine cream cheese and pumpkin and blend until there are no lumps.
Add the last 3 ingredients and the cooled chocolate and blend until combined well. Refrigerate until firm about 1 hour.
Roll into balls and place on a parchment lined baking sheet.
Melt chocolate in a microwavable bowl, add stevia and taste and just to your preference.
Roll one truffle at a time in chocolate. Set on baking sheet. Sprinkle with coconut sugar if desired. Store in the refrigerator until ready to serve.