Description
If you like donut holes with your morning coffee, then you’ll love these low carb, gluten free pumpkin spice balls even more!
Ingredients
Scale
- â…“ Cup Cream cheese, softened
- ÂĽ Cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ÂĽ Cup Powdered Erythritol
- 3–4 Tbsp. Coconut flour
- â…” Cup Almond flour
- â…“ cup finely shredded coconut, for coating
Instructions
- Mix the softened cream cheese and pumpkin puree in a Kitchen Aid or large bowl with a mixer until well combined.
- Add the vanilla extract, cinnamon, and powdered erythritol until combined.
- Add the almond and coconut flours.Â
- Scoop a small amount of the pumpkin filling and roll it in your hands until a smooth ball is formed.
- Place each ball on a sheet with parchment paper and repeat until done.
- Roll each pumpkin ball in the shredded coconut to coat.
- Refrigerate for at least 20 minutes before serving.
- Prep Time: 15 minutes
