Pumpkin Cheesecake Keto Bites

PUMPKIN CHEESECAKE KETO BITES

FOOD AS MEDICINE:

Pumpkin is a rich source of Vitamin A (200% of your daily need in one cup) in the form that best protects your vision. The soluble fiber and zinc in pumpkin play a role for blood sugar and insulin regulation while the phytosterols in the seeds aid in lowering your bad cholesterol levels. The abundance of antioxidants serve to scavenge free radicals while protecting against oxidative damage and decrease inflammation in the body. While pumpkin is not technically a keto-friendly food, most people can enjoy a single tablespoon of pumpkin puree mixed with ample fat without issue so that you can get festive without breaking out of your ketogenic diet or low carb lifestyle!

INGREDIENTS:

4 oz full fat cultured cream cheese

1/4 cup coconut oil

1/4 cup pumpkin puree

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp sea salt

 

For rolling:

1/2 cup pecans, ground into crumbs in food processor

1 tsp cinnamon

DIRECTIONS:

Place the cream cheese, coconut oil, pumpkin puree, vanilla and spices in the food processor. Pulse, scraping the sides occasionally, until combined. Adjust spices to taste.

If the mixture is too liquid-y, place in freezer for about 30 minutes until firm. Scoop into tablespoon sized balls and roll in the ground pecans mixed with cinnamon. Place on a cookie sheet and freeze, once frozen store in freezer safe container.

Makes 12 servings

Nutrition information per serving: 92 calories, 9g fat, 1 g protein, 1 g carbs

Note: To be used as a snack, not appropriate for intermittent fasting during a ketogenic protocol!

For more ketosis friendly recipes and a comprehensive introduction to ketosis, check out our two ebooks, Eat Fat Get Skinny and Ketogenic Kickstart!