Pumpkin GingerSnap Truffles ~ Low Carb and Sugar Free
Preheat oven to 350
1 cup pecans
3 T. butter, melted
1 tsp molasses TIP: I use Torani sugar free gingerbread syrup for less carbs
1/2 tsp cardamom
1/2 tsp ginger
1/2 tsp Pumpkin Pie Spice
2 T. sugar substitute such as Erythritol
Process nuts in a food processor or blender until finely ground but just short of becoming flour. Mix in other ingredients and spread in a thin layer on Silpat or parchment paper lined baking sheet. Bake until browned and crispy, @ 10 minutes. Let cool, then crumble into a blender or food processor. Add the following ingredients:
1 1/2 pkgs cream cheese, softened
4 T. butter, softened
1 cup pumpkin
(Side Note: because pumpkin can have a high water content I got rid of some by laying out 3 paper towels on top of each other, spreading the pumpkin in a thin layer on top and putting 3 more paper towels over the pumpkin. Run an offset spatula over the paper towels until they are saturated, then peel them off and flip the pumpkin into your cream cheese. I actually squeezed several tablespoons of water out of my paper towels:)
1 tsp black strap molasses
1 tsp cinnamon
1 tsp ginger
sprinkle of cloves
sprinkle of fresh grated nutmeg (or dried!)
1/2 cup sugar substitute such as Erythritol
Blend slowly at low speed until smooth and well combined. Taste. Add spices and/or sweetener until it makes your mouth sing. Chill filling until firm, then roll into little balls and freeze. Once frozen solid lay on a baking rack over wax paper and spoon melted dark chocolate over top and immediately sprinkle with more crushed pecans. store in refrigerator makes 18; 4 carbs
*www.happyredkitchen.com*
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