White Chocolate Cheesecake Truffles
Prep Time20 mins
Total Time20 mins
Mix together cream cheese, pumpkin Keto Chow, cinnamon and Swerve until well combined.
Make uniform sized balls. Put the balls in the freezer while you melt the chocolate.
Put white chocolate in microwaveable bowl and melt in 15-30 second intervals. Stir after every 30 seconds, do not overheat because it will seize.
Stir the unmelted chocolate chips until they are silky smooth. If your chocolate doesn’t melt in 1 minute, switch to 15 second intervals.
Take the formed balls from the freezer and dip each one in the chocolate.
Let set in the fridge for 15-30 minutes and enjoy!
Serving: 1g | Calories: 83kcal | Carbohydrates: 8.3g | Protein: 2.5g | Fat: 7.2g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.21g | Monounsaturated Fat: 1.26g | Trans Fat: 0.2g | Cholesterol: 15.1mg | Sodium: 98.3mg | Potassium: 120.91mg | Fiber: 2g | Sugar: 0.6g | Vitamin A: 172.4IU | Vitamin C: 8.58mg | Calcium: 66.84mg | Iron: 0.18mg | Sugar Alcohol: 5.38g | Net Carbs: 0.87g