Keto Pumpkin Spice Fat Bombs layer a spiced pumpkin base under a white coconut topping, all frozen into mini cups. The food processor turns shredded coconut and coconut oil into fresh coconut butter first, then folds in pumpkin, cinnamon, ginger, and cloves. Twenty-four fat bombs have 20.2 g of fat and 2.4 g net carbs each.
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 / 4 oz) coconut oil
• 7 ounces (200g / 7.1 oz) unsweetened long shredded coconut
• 25 drops alcohol-free stevia extract, or to taste
• ¼ teaspoon Himalayan pink salt
• ¾ cup (170g / 6 oz) unsweetened pumpkin puree
• 1 tablespoon (8g / 0.28 oz) ground cinnamon
• 1 ½ teaspoons (3g / 0.11 oz) ground ginger
• ¼ teaspoon pure vanilla extract
• 1 pinch ground cloves
• ¼ cup (25g / 0.88 oz) 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 (0.08 oz)
• Total Carbohydrates: 6g (0.21 oz)
• 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 (30 ml / 1 fl oz) 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 (0.08 oz) 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.
Pro Tips
- Process the coconut oil, shredded coconut, salt, and stevia on high for 5-8 minutes until a smooth, liquid coconut butter forms. This is the texture foundation of both layers.
- Reserve ¼ cup of the white coconut mixture before adding the pumpkin; that topping is what gives the fat bombs their two-tone look.
- If cold pumpkin puree solidifies the coconut oil in the processor, just keep processing until the mixture smooths out again.
- Press the pumpkin layer down into a flat, compact layer in each cup before spooning the white topping over it.
- Mix 1-2 tablespoons of chia seeds or hemp hearts into the pumpkin layer for extra crunch and nutrients.
Frequently Asked Questions
Are these pumpkin spice fat bombs keto-friendly?
Each of the 24 fat bombs has 2.4 g net carbs (6 g total with 3.6 g of fiber) and 20.2 g of fat. The sweetener is alcohol-free stevia extract.
How do I store them?
Keep them in an airtight container in the freezer for up to 3 months and eat them straight from frozen; they soften quickly at room temperature.
What if I do not have mini muffin molds?
Use a silicone ice cube tray, candy molds, or drop spoonfuls of the mixture onto a parchment-lined sheet to set small patties instead.
Can I adjust the sweetness?
Taste the pumpkin mixture before freezing and add more stevia, monk fruit, or your favorite keto sweetener. The spices can make it taste less sweet than it is.
Recipe card below.
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Keto Pumpkin Spice Fat Bombs
Ingredients
Method
- Prepare your molds by lining a small baking sheet with two 12-count mini silicone muffin molds.
- 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.
- Once smooth, remove and set aside ¼ cup of the coconut mixture. This will be your topping.
- 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.
- 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.
- Carefully spoon the reserved white coconut mixture on top of the pumpkin layer in each cup.
- Place the baking sheet in the freezer for at least 1 hour, or until the fat bombs are completely firm.
- Once solid, pop the fat bombs out of the molds.
- Serve immediately or store in the freezer.
