Here’s how to make this no-bake fall treat🔽 ➕Fully voiced step-by-step video available on Patreon (patreon.com/sweetketolife) ✨Save this recipe for later✨ Servings: 19 truffles 1 1/3 cup almond flour 1/3 cup pumpkin puree (low carb or homemade) 1/2 cup sweetener (I use erythritol) 3 tsp coconut oil or unsalted butter, melted 3 tsp vanilla extract 1 tsp pumpkin pie spice 11 oz stevia sweetened dark chocolate, melted 6 whole pecans, finely chopped for topping 🥣Instructions 1. In a large bowl, combine almond flour, sweetener, coconut oil or butter, pumpkin spice, vanilla extract, and pumpkin puree until fully smooth. 2. Using a cookie scoop (mine is equivalent to 2 tsp per truffle) scoop even size balls and round it them up using your palms. Repeat the process until the dough runs out. Place them on top of a parchment paper to prevent sticking and freeze for 20 minutes. 3. Melt your chocolate and dip your frozen pumpkin balls. Scoop them out a fork and shake them lightly to remove excess chocolate. Place them on top of parchment paper and immediately sprinkle them with some chopped pecans before the chocolate sets. Repeat the process until they’re all covered. 4. Place them in the fridge for 15 minutes or until the chocolate completely sets. Enjoy! Note: You can freeze these and thaw them for 5 minutes before eating. Let me know what you think in the comments! ✨Printable recipe in my bio link✨ 💕Nutritional Values/ Per Truffle: Calories 122 Total Fat 11g Total Carbohydrate 8.3g Dietary Fiber 5.7g Protein 1.8g Sodium 3mg Net Carbs 2.6g #ketotruffles #pumpkindessert #lowcarbchocolate #ketofitness