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Keto Pumpkin Spice Fat Bombs – vegetarian recipe
Stav Kogan

Keto Pumpkin Spice Fat Bombs

Embrace the cozy flavors of fall with these Keto Pumpkin Spice Fat Bombs. A guilt-free, no-bake treat that tastes like a creamy slice of pumpkin pie, packed with healthy fats to keep you energized and satisfied.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 servings
Calories: 218
Ingredients Method Nutrition

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)
  • 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.

Method
 

  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.
  9. Serve immediately or store in the freezer.

Nutrition

Calories: 218kcalCarbohydrates: 2.4gProtein: 3.6gFat: 20.2g

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