These Pumpkin Spice Fat Bombs are the ultimate keto-friendly treat! Enjoy during the fall and winter months (or all year long)! This recipe is low-carb and has the option to be nut-free.
What’s better than a pumpkin treat when the seasons turn from summer to fall?!
We love enjoying these Pumpkin Spice Fat Bombs as an after-dinner treat as they satisfy our craving for something with pumpkin and for something sweet, yet we don’t have to worry about over-indulging in a carb-ridden dessert or coffee shop latte.
More fat bomb recipes
- Lemon Bar Fat Bombs
- Dark Chocolate Raspberry Bark
- Fudge Fat Bombs
- Chocolate Bar Fat Bombs
- Powdered Donut Hole Fat Bombs
If you’re looking for more pumpkin recipes, be sure to check out these Cream Cheese Pumpkin Muffins and Low-Carb Pumpkin Mousse!
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Pumpkin Spice Fat Bombs
These Pumpkin Spice Fat Bombs are the ultimate keto treat! This recipe is low-carb, keto, gluten-free, grain-free, vegetarian, and refined-sugar-free! There is also an option to make this recipe nut-free.
Ingredients
- Avocado oil cooking spray
- ½ cup pecans, omit for nut-free
- ½ cup coconut oil
- 4 ounces cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup golden monk fruit sweetener
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon cinnamon
Materials
- Electric mixer
- Silicone mold
Instructions
- In a small pan over medium heat, spray avocado oil cooking spray and toast pecans until fragrant. Remove from heat and set aside to cool. (For nut-free fat bombs, skip this step.)
- In a medium-sized pot over medium-low heat, heat coconut oil until melted and cream cheese until softened. Pour coconut oil and cream cheese mixture into mixing bowl. To mixing bowl, add pumpkin puree, golden monk fruit sweetener, and pumpkin pie spice. Using an electric mixer, mix mixture until smooth and incorporated.
- Spoon mixture into silicone mold cavities, top with 1-2 toasted pecan(s), and sprinkle with cinnamon. Place silicone mold in freezer and freeze until solid, about 4 hours, before popping fat bomb out from silicone mold cavities.
Recipe Notes
Storage: Store fat bombs in the freezer and, when you’re ready to eat one, pop it out of the freezer and allow it to thaw for 10-15 minutes before enjoying.
Nutrition
Serving: 1fat bomb, Calories: 59kcal (3%), Carbohydrates: 2g (1%), Protein: 1g (2%), Fat: 6g (9%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 34mg (1%), Potassium: 33mg (1%), Fiber: 0.4g (2%), Sugar: 1g (1%), Vitamin A: 799IU (16%), Vitamin C: 0.3mg, Calcium: 21mg (2%), Iron: 0.2mg (1%)
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