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Keto Pumpkin Spice Fat Bombs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 15 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 12 fat bombs
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Keto

Description

These Keto Pumpkin Spice Fat Bombs are the perfect low-carb, high-fat snack to satisfy your autumn cravings. Combining creamy coconut oil, rich cream cheese, and the warm, comforting flavors of pumpkin spice, these bite-sized treats are simple to make and ideal for anyone following a ketogenic or low-carb diet.

Ingredients

Fat Bomb Base

  • 1/2 cup coconut oil, melted
  • 4 oz cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 1/4 cup unsalted butter, softened

Sweetener & Flavoring

  • 1/4 cup powdered erythritol
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Ingredients: Begin by softening the cream cheese and butter to room temperature to ensure smooth mixing. Melt the coconut oil gently, making sure it’s not too hot.
  2. Mix Wet Ingredients: In a medium bowl, combine the softened cream cheese, softened butter, and melted coconut oil. Use an electric mixer to blend until completely smooth and creamy.
  3. Add Pumpkin and Flavorings: To the creamy mixture, add the pumpkin puree, pumpkin pie spice, vanilla extract, powdered erythritol, and a pinch of salt. Mix thoroughly until the spices and sweetener are evenly incorporated and the mixture is homogenous.
  4. Pour into Molds: Spoon the mixture into silicone molds or mini muffin liners. Ensure each mold is filled evenly to create uniform fat bombs.
  5. Freeze: Place the molds in the freezer and allow the fat bombs to set for at least 2 hours or until firm.
  6. Serve and Store: Once firm, pop the fat bombs out of the molds and store them in an airtight container in the freezer. Enjoy as a quick ketogenic snack anytime.

Notes

  • You can substitute cream cheese with mascarpone for a slightly different flavor and texture.
  • Adjust the amount of erythritol according to your preferred sweetness level.
  • Pumpkin pie spice can be homemade by mixing cinnamon, nutmeg, cloves, and ginger if you don’t have a ready blend.
  • Keep fat bombs frozen until ready to eat to maintain their texture and shape.
  • If you prefer, these can be stored in the refrigerator, but they may soften faster.

Find it online: https://cookedbylina.com/keto-pumpkin-spice-fat-bombs-recipe/