1 bag of High Key Snickerdoodle http://www.amazon.com/shop/strickley.keto cookies (in the food processor)
2 oz of cream cheese
1/3 cup of Libby’s pumpkin
2 oz of Lily’s sweets white chocolate (melted)
1 tbsp Swerve Brown sugar
1/2 tsp Pumpkin Pie Spice
Mix all the ingredients together and refrigerate for an hour. Then, form balls – place on parchment paper and put in the freezer for 2 hours. Dip frozen truffles into more melted Lily’s white chocolate and immediately sprinkle with Swerve sweetener and more pumpkin spice.