Embrace the cozy flavors of fall with a treat that won’t kick you out of ketosis! These Keto Pumpkin Spice Fat Bombs are the ultimate guilt-free indulgence. They taste just like a creamy, decadent slice of pumpkin pie but are packed with healthy fats to keep you energized and satisfied. With a smooth pumpkin spice layer and a sweet coconut topping, this simple no-bake recipe is perfect for a quick snack, a healthy dessert, or a boost of energy whenever you need it. Let’s get mixing!
Ingredients
• ½ cup (113g) coconut oil
• 7 ounces (200g) unsweetened long shredded coconut
• 25 drops alcohol-free stevia extract, or to taste
• ¼ teaspoon Himalayan pink salt
• ¾ cup (170g) unsweetened pumpkin puree
• 1 tablespoon (8g) ground cinnamon
• 1 ½ teaspoons (3g) ground ginger
• ¼ teaspoon pure vanilla extract
• 1 pinch ground cloves
• ¼ cup (25g) grass-fed collagen peptides (optional)
Instructions
1. Prepare your molds by lining a small baking sheet with two 12-count mini silicone muffin molds.
2. In a high-powered food processor, combine the coconut oil, shredded coconut, salt, and stevia. Process on high for 5-8 minutes, scraping down the sides as needed, until a smooth, liquid coconut butter forms.
3. Once smooth, remove and set aside ¼ cup of the coconut mixture. This will be your topping.
4. To the food processor, add the remaining : pumpkin puree, cinnamon, ginger, vanilla, cloves, and optional collagen. Pulse until the mixture is completely smooth and creamy. If your pumpkin puree is cold, the coconut oil may solidify; simply continue processing until it becomes smooth again.
5. Divide the pumpkin mixture evenly among the 24 mini muffin cups. Use the back of a spoon or your fingertips to press it into a flat, compact layer.
6. Carefully spoon the reserved white coconut mixture on top of the pumpkin layer in each cup.
7. Place the baking sheet in the freezer for at least 1 hour, or until the fat bombs are completely firm.
8. Once solid, pop the fat bombs out of the molds. Serve immediately or store in the freezer.
Nutritional Information
• Nutrition Facts
• Serves: 24
• Serving Size: 1 Fat Bomb
• Calories: 218
• Total Fat: 20.2g
• Saturated Fat: 17.6g
• Net Carbs: 2.4g
• Total Carbohydrates: 6g
• Dietary Fiber: 3.6g
• Protein: 3.6g
• Sugars: 1.9g
• Sodium: 38mg
Pro Tips
• Store these fat bombs in an airtight container in the freezer for up to 3 months. They soften quickly at room temperature, so enjoy them straight from frozen!
• No mini muffin molds? Use a silicone ice cube tray, candy molds, or drop spoonfuls of the mixture onto a parchment-lined baking sheet to create small patties.
• Feel free to adjust the sweetness. Taste the mixture before freezing and add more stevia, monk fruit, or your favorite keto-friendly sweetener if desired.
• For an extra crunch and nutrient boost, mix 1-2 tablespoons of chia seeds or hemp hearts into the pumpkin layer.
FAQ
Q: How many net carbs are in one pumpkin spice fat bomb
A: Each Keto Pumpkin Spice Fat Bomb contains just 2.4g of net carbs, making it a perfect low-carb, keto-friendly treat.
Q: How should I store these keto fat bombs
A: Store these fat bombs in an airtight container in the freezer for up to 3 months. They soften quickly at room temperature, so it’s best to enjoy them straight from the freezer.
Q: What can I use if I don’t have mini muffin molds
A: If you don’t have mini muffin molds, you can use a silicone ice cube tray, candy molds, or drop spoonfuls of the mixture onto a parchment-lined baking sheet to create small patties.
Q: Can I make these fat bombs sweeter
A: Yes, you can easily adjust the sweetness. Feel free to taste the mixture before freezing and add more stevia, monk fruit, or your favorite keto-friendly sweetener to reach your desired taste.
