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Keto Pumpkin Spice Fat Bombs – vegetarian recipe
Stav Kogan

Keto Pumpkin Spice Fat Bombs

The perfect bite-sized keto solution for fall cravings—creamy, packed with healthy fats, and bursting with autumnal flavor. With just 10 minutes of prep, whip up a batch of these incredible Pumpkin Spice Fat Bombs for a quick energy boost or a guilt-free dessert.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 hours 14 minutes
Servings: 24 servings
Calories: 78
Ingredients Method Nutrition

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 (10 ml / 0.3 fl oz) pumpkin pie spice
  • 1/4 teaspoon (20 ml / 0.7 fl oz) cinnamon, for topping
  • Equipment
  • Silicone mold
  • Electric hand mixer
  • 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!
  • 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.

Method
 

  1. Lightly spray a small pot with avocado oil. Over medium heat, toast the pecans until they become fragrant, about 3-4 minutes.
  2. Remove them from the heat and set aside to cool completely.
  3. In a small saucepan, gently melt the coconut oil and softened cream cheese over low heat.
  4. Stir continuously until the mixture is smooth and fully combined.
  5. Pour the melted mixture into a medium-sized bowl.
  6. Add the pumpkin puree, monk fruit sweetener, and pumpkin pie spice.
  7. Using an electric hand mixer, beat on medium speed until the mixture is smooth and creamy.
  8. Carefully scoop or pour the pumpkin mixture into your silicone mold, filling each cavity evenly.
  9. Top each fat bomb with a few of the toasted pecans and a light sprinkle of cinnamon.
  10. Place the silicone mold in the freezer and freeze for at least 4 hours, or until the fat bombs are completely solid.
  11. Once frozen, pop the fat bombs out of the mold.
  12. Enjoy immediately or store in an airtight container in the freezer.
  13. 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.

Nutrition

Calories: 78kcalCarbohydrates: 3.1gProtein: 0.7gFat: 8.2g

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