Keto Pumpkin Spice Fat Bombs Recipe
With the holidays right around the corner, don’t ruin your Keto diet by giving in to delicious sweet treats. Usually this time of year there is Pumpkin EVERYTHING and I want it all.
I really enjoy coming up with different ways to make Fat Bombs because they save me from giving in to my sweet tooth. I hope you love these Keto Pumpkin Spice Fat Bombs as much as my family does.
If you enjoy this recipe be sure to check out this Keto Brownie Recipe!
Here is what you will need to make these Keto Pumpkin Spice Fat Bombs:
1/4 cup butter, softened
1/2 cup coconut oil
1/2 cup puréed pumpkin
3 oz cream cheese, softened
2 tsp Pumpkin pie spice
1/4 cup erythritol (I used the brand swerve)
1 tsp vanilla (optional)
1/4 cup crushed pecans to garnish (optional)
Here is how to make your Keto Pumpkin Spice Fat Bomb Recipe: (printable version at end of post)
Your going to let the butter and cream cheese soften a bit.
Then you are going to blend the cream cheese, butter, puréed pumpkin and coconut oil.
After you blend, add in the pumpkin pie spice, erythritol, vanilla and blend.
MMMMM!! I could just stop right here and eat this!!
Place the batter in freezer for about 35-40 minutes.
Remove from freezer and form batter into 14 balls.
Place on wax paper and refrigerate for an hour before eating.
You can garnish with pecans if you prefer.
You are going to LOVE these Keto Pumpkin Spice Fat Bombs!
I really hope these Keto Pumpkin Spice Fat Bombs help keep you stay on track to living a healthy Keto Lifestyle! Enjoy 🙂
Keto Pumpkin Spice Fat Bombs Recipe
How to Make Keto Pumpkin Spice Fat Bombs
Ingredients
- 1/4 cup butter, softened
- 1/2 cup coconut oil
- 1/2 cup puréed pumpkin
- 3 oz cream cheese, softened
- 2 tsp Pumpkin pie spice
- 1/4 cup erythritol (I used the brand swerve)
- 1 tsp vanilla (optional)
- 1/4 cup crushed pecans to garnish (optional)
Instructions
- Let butter and cream cheese soften a bit.
- Blend cream cheese, butter, puréed pumpkin and coconut oil.
- Add in pumpkin pie spice, erythritol, vanilla and blend.
- Place batter in freezer for 35-40 minutes.
- Remove from freezer and form batter into 14 balls.
- Place on wax paper and refrigerate for an hour before eating. You can garnish with pecans.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 137Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 48mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g