Keto Pumpkin Spice Fat Bombs are creamy pumpkin-spiced bites topped with toasted pecans and a dusting of cinnamon. Pumpkin puree, coconut oil, and cream cheese beat together in minutes before the freezer does the rest. Twenty-four fat bombs come out at 8.2 g of fat and about 0.7 g net carbs each.
Your Go-To Keto Fall Treat!
When the leaves start to turn and there’s a crisp chill in the air, nothing satisfies a craving quite like the warm, comforting flavor of pumpkin spice. But finding a treat that fits a keto lifestyle can be a challenge. Enter these incredible Pumpkin Spice Fat Bombs! They are the perfect bite-sized solution—creamy, packed with healthy fats, and bursting with autumnal flavor. With just 10 minutes of prep, you can whip up a batch to keep in the freezer for whenever you need a quick energy boost or a guilt-free dessert.
Ingredients
• For the Fat Bombs
• 1/2 cup (55g / 1.94 oz) pecans
• Avocado oil cooking spray
• 1/2 cup (120g / 4.2 oz) pumpkin puree
• 1/2 cup (112g / 4 oz) coconut oil
• 4 ounces (113g / 4 oz) cream cheese, softened
• 1/4 cup (48g / 1.69 oz) golden monk fruit sweetener
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon (20 ml / 0.7 fl oz) cinnamon, for topping
• Equipment
• Silicone mold
• Electric hand mixer
Instructions
1. Lightly spray a small pot with avocado oil. Over medium heat, toast the pecans until they become fragrant, about 3-4 minutes. Remove them from the heat and set aside to cool completely.
2. In a small saucepan, gently melt the coconut oil and softened cream cheese over low heat. Stir continuously until the mixture is smooth and fully combined.
3. Pour the melted mixture into a medium-sized bowl. Add the pumpkin puree, monk fruit sweetener, and pumpkin pie spice. Using an electric hand mixer, beat on medium speed until the mixture is smooth and creamy.
4. Carefully scoop or pour the pumpkin mixture into your silicone mold, filling each cavity evenly.
5. Top each fat bomb with a few of the toasted pecans and a light sprinkle of cinnamon.
6. Place the silicone mold in the freezer and freeze for at least 4 hours, or until the fat bombs are completely solid.
7. Once frozen, pop the fat bombs out of the mold. Enjoy immediately or store in an airtight container in the freezer.
Nutritional Information
• Nutrition Facts
• Serves: 24
• Serving Size: 1 Fat Bomb
• Calories Per Serving: 78
• Total Fat: 8.2g (13% DV)
• Total Carbohydrate: 3.1g (0.11 oz) (1% DV)
• Dietary Fiber: 2.4g (9% DV)
• Protein: 0.7g (1% DV)
Pro Tips
• For an ultra-smooth texture, ensure your cream cheese is fully softened to room temperature before mixing. This prevents any lumps in your final product.
• Toasting the pecans is a crucial step that deepens their nutty flavor and adds a delightful crunch. Don’t skip it!
• Taste the mixture before freezing. Sweetness levels can vary based on the brands of used, so feel free to add a little more sweetener if desired.
• If the fat bombs are difficult to remove, let the silicone mold sit at room temperature for 1-2 minutes. They should pop out much more easily.
FAQ
Q: How long do these keto fat bombs need to freeze
A: These pumpkin spice fat bombs need to freeze for at least 4 hours, or until they are completely solid. This ensures they pop out of the silicone mold easily and hold their shape.
Q: Can I use a different sweetener
A: Yes, you can substitute the golden monk fruit sweetener with another keto-friendly sweetener like erythritol or allulose. Be sure to taste the mixture before freezing and adjust the amount to your liking, as sweetness levels can vary between brands.
Q: How should I store pumpkin spice fat bombs
A: Store the fat bombs in an airtight container in the freezer. They are best enjoyed straight from the freezer as they will soften at room temperature due to the coconut oil and cream cheese base.
Q: What if I don’t have a silicone mold
A: If you don’t have a silicone mold, you can use a mini muffin tin lined with paper or silicone liners. You could also pour the mixture into a small pan lined with parchment paper, freeze it, and then cut it into squares.
Pro Tips
- Toast the pecans in a lightly sprayed pot over medium heat for 3-4 minutes until fragrant. This step deepens their nutty flavor and keeps the topping crunchy.
- Fully soften the cream cheese before melting it with the coconut oil over low heat; lumps at this stage survive into the finished fat bombs.
- Cool the toasted pecans completely before scattering them over the pumpkin mixture so the topping stays crisp.
- Freeze the filled mold for at least 4 hours until the fat bombs are completely solid, and if they stick, let the mold sit out for 1-2 minutes.
- Taste the pumpkin mixture before freezing and add a little more golden monk fruit if needed; pumpkin and spice brands vary in sweetness.
Frequently Asked Questions
Are these pumpkin spice fat bombs keto-friendly?
Each of the 24 fat bombs has 3.1 g total carbs with 2.4 g of fiber, about 0.7 g net, and 8.2 g of fat. The sweetener is golden monk fruit.
How do I store them?
Keep the popped-out fat bombs in an airtight container in the freezer and enjoy them straight from frozen so they hold their shape.
Can I make these without a silicone mold?
Yes. Drop spoonfuls of the pumpkin mixture onto a parchment-lined sheet, press a pecan into each one, and freeze the same way.
Can I use raw pecans instead of toasting them?
You can, but the toast takes 3-4 minutes and is what gives the topping its deep flavor and crunch, so it is worth the small effort.
Recipe card below.
More Recipes You’ll Love
- A Seriously Delicious Deviled Egg Upgrade: Avocado Bacon Deviled Eggs
- Simple Keto Egg Wraps (Almond & Coconut Flour)
- 20-Minute Chipotle Skirt Steak
Keto Pumpkin Spice Fat Bombs
Ingredients
Method
- Lightly spray a small pot with avocado oil. Over medium heat, toast the pecans until they become fragrant, about 3-4 minutes.
- Remove them from the heat and set aside to cool completely.
- In a small saucepan, gently melt the coconut oil and softened cream cheese over low heat.
- Stir continuously until the mixture is smooth and fully combined.
- Pour the melted mixture into a medium-sized bowl.
- Add the pumpkin puree, monk fruit sweetener, and pumpkin pie spice.
- Using an electric hand mixer, beat on medium speed until the mixture is smooth and creamy.
- Carefully scoop or pour the pumpkin mixture into your silicone mold, filling each cavity evenly.
- Top each fat bomb with a few of the toasted pecans and a light sprinkle of cinnamon.
- Place the silicone mold in the freezer and freeze for at least 4 hours, or until the fat bombs are completely solid.
- Once frozen, pop the fat bombs out of the mold.
- Enjoy immediately or store in an airtight container in the freezer.
- Taste the mixture before freezing. Sweetness levels can vary based on the brands of used, so feel free to add a little more sweetener if desired.
