Keto Fat Bomb Pumpkin Pie Patties

     Total Time: 1 hour 20 minutes
     CookTime: 60 minutes
     Prep Time: 20 minutes
     Serves: 24 fat bombs

    ½ cup coconut oil
    7 ounces unsweetened long shredded coconut
    25 drops of alcohol-free stevia extract
    pinch to ¼ teaspoon Himalayan rock salt
    ¾ cup pumpkin puree, unsweetened
    1 tablespoon ground cinnamon
    1 ½ teaspoons ground ginger
    ¼ teaspoon alcohol-free pure vanilla extract
    pinch ground cloves
    ¼ cup grass-fed collagen, optional

    Line a baking tray with two 12-count mini muffin silicone molds.

    Add coconut oil, shredded coconut, salt and stevia to the food processor. Pulse on high for 5-8 minutes until drippy.
    Once smooth, remove ¼ cup of the coconut mixture from the food processor. Add remaining ingredients and pulse until smooth again. If you use cold pumpkin puree, the coconut will harden. No worries, process until smooth again.
    Share the pumpkin mixture into the muffin cups. Press down with the back of a spoon or fingers until completely flat. Then, top with remaining white coconut mixture. Place baking sheet to the freezer and freeze for 1 hour.

    nutrition facts

    Serves 24

    Serving Size: 1 Fat Bomb

    Calories Per Serving: 218

    Calories from Fat 182

    Total Fat 20.2g Sodium 38mg

    Saturated Fat 17.6g Net Carbs 2.4g

    Total Carbohydrate 6g Dietary Fiber 3.6g

    Protein 3.6g Sugars 1.9g