No-Bake Pumpkin Seed Butter Balls

No-Bake Pumpkin Seed Butter Balls


  • 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


  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!



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