Ingredients:

• 2 tbsp(30g) cream cheese

• 2 tbsp(30g) pumpkin seed butter

• 1 tsp(5g) sour cream

• 1/4 tsp vanilla extract

• 1 tbsp splenda (OR another sweetener that measures like sugar)

• 2 1/2 tsp truvia (OR 2 1/2 tbsp sweetener that measures like sugar-YES tablespoons)

• 1/8 tsp salt

• 1/2 tsp cinnamon

• 1/16 tsp nutmeg

• 1/16 tsp allspice

• 1/2 cup almond flour(56g)

• 2 tbsp(15g) finely chopped pecans

• 1 tbsp(15g) sugar-free chocolate chips

• 1/4 cup(30g) unsalted pumpkin seeds

Directions:

1. In a medium bowl, mix together the chilled cream cheese with the pumpkin butter, sour cream, vanilla, sweeteners, salt and spices until well-combined.

2. Stir in the almond flour until a thick batter begins to form(you can add an extra tablespoon if needed).

3. Next stir in the chocolate-chips and pecans.

4. Place the batter in the fridge.

5. Meanwhile, place your pumpkin seeds on a baking sheet, place into the oven and turn it onto broil.

6. Watch closely, they will only need a couple minutes at most.

7. Remove from the oven, let them cool for a few minutes before chopping finely.

8. Remove your dough from the fridge and roll into 9-10 small balls.

9. Roll each ball in the pumpkin seeds and place on a plate.

10.  Freeze or refrigerate for at least an hour before eating!

11.  Store in the fridge for up to 2 weeks OR store in the freezer until ready to eat! Enjoy!

NUTRITION PER 1/9TH OF RECIPE: 8.5F/1.2C/4P & 1.5G FIBRE