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These Pumpkin Spice Fat Bombs are the ultimate keto-friendly fall treat!
Whip up a batch today and enjoy one to satisfy your craving for something pumpkin-y and sweet!
Pumpkin Spice Keto Dessert
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.
Sweetened With Monk Fruit Sweetener
Developing recipes that use real, whole food ingredients is really important to me. A lot of the time, in low-carb store-bought desserts, you’ll find artificial sweeteners. That stuff is just downright awful for you. Sucralose, aspartame, etc. I don’t recommend consuming it, ever.
In this recipe, and in many of my fat bombs and low-carb desserts, I use my favorite calorie- and net-carb-free sweetener, Lakanto Monk Fruit Sweetener. My favorite is the golden monk fruit sweetener. It tastes like brown sugar and is SO GOOD. If you’re running low or if you’ve never tried it before, I highly, highly recommend it! You can use code “REALBALANCED” for 20% off your total order!
Looking for more information on monk fruit sweetener? I wrote a post answering all of your most frequently asked questions… check it out here!
LAKANTO TASTE TEST BUNDLE
I am also excited to share that I have partnered with Lakanto to share a Taste Test Bundle with you all! If you’ve been waiting to try monk fruit sweetener, now is the time to order! This deal includes classic monk fruit sweetener, golden monk fruit sweetener, a recipe e-Book, and Lakanto’s Taste Test Guarantee!
Read more about and place your order for the Taste Test Bundle here!
Net Carbs
With only 0.7 grams of net carbs per fat bomb, you can enjoy a Pumpkin Spice Fat Bomb (or two!) completely guilt-free while remaining in ketosis! Win, win!
Diets This Recipe Is Compliant With
This recipe is low-carb, keto, gluten-free, grain-free, vegetarian, and refined-sugar-free.
If you’re looking for more pumpkin recipes, be sure to check out these Cream Cheese Pumpkin Muffins!
BE SURE TO ALSO DOWNLOAD MY FREE FAT BOMBS RECIPE EBOOK!
Other Real Balanced Fat Bomb Recipes You Should Try
Lemon Bar Fat Bombs
Fudge Fat Bombs
Blueberry Bliss Fat Bombs
Key Lime Pie Fat Bombs
PBJ Fat Bombs
Strawberries & Cream Fat Bombs
Berries & Cream Fat Bombs
Dark Chocolate Peppermint Patty Fat Bombs
Chocolate Chip Cookie Dough Fat Bombs
Cinnamon Roll Fat Bombs
No-Bake Chocolate Chip Almond Butter Fat Bomb Bars
French Toast Fat Bombs
Sea Salt Dark Chocolate Almond Cluster Fat Bombs
Chocolate Bar Fat Bombs
Powdered Donut Hole Fat Bombs
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With less than 1g net carbs per serving, 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!
Ingredients
- Avocado oil cooking spray
- 1/2 cup pecans
- 1/2 cup coconut oil
- 4 oz. cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup golden monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Materials
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.
- In a medium-sized pot over medium-low heat, melt coconut oil and cream cheese until combined. Pour coconut oil and cream cheese mixture into medium-sized bowl and add pumpkin puree, monk fruit sweetener, and pumpkin pie spice. Mix together using electric mixer.
- Spoon mixture into silicone mold, top with toasted pecans, and sprinkle with cinnamon. Place silicone mold in freezer and freeze until solid, about 4 hours.
- Pop fat bombs out of silicone mold and enjoy!
Hi there! How many grams or ounces is one serving/bomb? Need to know it to track my macros and everybodies muffin tins/molds are different sizes. Thank you!
Brittany, I would suggest weighing the entire batch and then dividing by 24 to determine how much each fat bomb should weigh before scooping the mixture into the molds. Enjoy!
Can I sub butter for the coconut oil? I just don’t have enough coconut oil right now.
Yep, butter should sub in just fine here! 1:1 ratio for the substitution.
Do you keep these in the freezer after they’re solid or move them to the refrigerator?
Thanks!
Really enjoyed the last batch of these I made. I just didn’t use the mini muffin containers until this batch.
hi, Claire! I store mine in the freezer and when I take one out to eat, I allow it to thaw for a few mins before enjoying! 🙂 so glad you enjoyed them!
where can I buy coconut butter
Hi, Charlene! If you are looking to sub coconut butter for cream cheese in this recipe, I would recommend Artisana Coconut Butter. I have not, however, ever tried this as a replacement ingredient in this particular recipe. If you do, let me know how it goes!
Cream cheese and coconut oil DID NOT combine, how long should you heat to combine
Hi, Lidia! Just until they are completely melted and can be easily stirred together. They might separate a little, which is fine, as they will be mixed together with an electric mixer in the following step. Hope that helps! Enjoy!
If I use stevia instead of monk fruit, because that is what I have, how much would I use?
Hi, Terri! Great question! So, since different brands of stevia vary A LOT in terms of sweetness, it’s hard for me to stay. What I would recommend doing is start with a small amount, taste, and add more based on your sweetness preference. I hope that helps and I hope you enjoy the fat bombs!! Thanks again!
Hi Sara, you are using the powdered Monk fruit, not the liquid drops to equal the 1/4 cup, right? Sorry if that is a dumb question, I have never used Monk fruit .
Hi, Raven!! Not a dumb question whatsoever! Yes, I am using the golden monk fruit, which are granules, not liquid. I linked the exact kind I used in the recipe and have also included it here: https://www.lakanto.com/products/lakanto-golden-sugar-free-sweetener?aff=10
These sound awesome, but I’m doing keto with little to no dairy, what else could I use besides cream cheese. Thank you.
Hi, Tracy! I love to substitute coconut butter in for cream cheese. For this recipe in particular, I have not played around with the coconut butter as a substitute, but I think it would work nicely! I love and recommend Artisana’s coconut butter, which you can find here: https://www.amazon.com/gp/product/B012Q04O6M/ref=as_li_tl?ie=UTF8&tag=realba04-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B012Q04O6M&linkId=5148a66438b280ccfd47fe9b9b177242