These easy Keto Pumpkin Pie Fat Bombs are a minimal fuss, maximum taste! The ultimate keto treats for fall. Sound like a winner, right guys?
Keto Pumpkin Pie Fat Bombs
They’re creamy and sweet so will satisfy your cravings but being sugar-free won’t send your blood sugar levels rocketing through the roof.
Following a keto diet means having a good quota of healthy fats to fuel you through the day. These Keto Pumpkin Pie Fat Bombs are an easy way to top up your fat intake, keeping you satisfied, without all the carbs and on track with your keto goals.
Love Cheesecake, Love Pumpkin Pie?
If you love cheesecake and pumpkin flavours, you’ll love these. Heaven in a mouthful! I like to keep these pumpkin pie fat bombs in the freezer and partially defrost them for an hour before eating. For a softer more cheesecake texture, you can store them in the fridge.
Expert Tips
- Ensure the coconut oil (or butter if you prefer) is melted. If you don’t melt it, you may get lumps.
- Make sure you use 100% unsweetened pumpkin puree. I used the one in a tin.
- Use the back of a teaspoon or small palate knife to smooth off the top of fat bombs before freezing. You won’t be able to do it afterwards!
- If you love vanilla, you can also add 1 tsp of sugar-free vanilla extract to the mix.
- Taste the mix before freezing and adjust the sweetness to taste.
- To make these fat bombs dairy free replace the cream cheese/mascarpone with coconut cream. They will taste more of coconut though!
- I used my sweetener which is a mix of monk fruit and erythritol but you could substitute with 100% erythritol or monk fruit if you prefer. Just make sure it’s powdered. To powder any granulated low carb sweetener, simply place it in a high-speed blender and blitz until super fine.
Related Recipes
Pumpkin Pie (with super flakey crust)
Pumpkin Pie Fat Bombs
Ingredients
- 1/2 cup cream cheese or mascarpone
- 2 tbsp smooth nut butter almond, cashew, sunflower seed butter or coconut butter
- 1/3 cup 100% pumpkin puree
- 1 tsp pumpkin pie spice (or use mixed spice combined with ginger)
- 1 tsp cinnamon or you can use 2 tsp of pumpkin pie spice in total
- 2 – 3 tbsp Monkfruit / Erythritol Sweetener powdered (processed in a food processor until fine)
- 1/2 cup extra virgin coconut oil melted
Instructions
- Place all the ingredients in a mixing bowl.
- Blitz with a stick blender until smooth. Option to use a blender if you prefer.
- Spoon the Easy Keto Pumpkin Pie Fat Bomb filling into silicone cup cake moulds and place in the freezer for 3 – 4 hours, or until set.
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Check out my keto foods list with free printable pdf and flavour pairings guide.
Tips & Notes:
- Ensure the coconut oil (or butter if you prefer) is melted. If you don’t melt it, you may get lumps.
- Make sure you use 100% unsweetened pumpkin puree. I used the one in a tin.
- Use the back of a teaspoon or small palate knife to smooth off the top of fat bombs before freezing. You won’t be able to do it afterwards!
- If you love vanilla, you can also add 1 tsp of sugar free vanilla extract to the mix.
- Taste the mix before freezing and adjust the sweetness to taste.
- To make these fat bombs dairy free replace the cream cheese / mascarpone with coconut cream. They will taste more of coconut though!
- I used my sweetener which is a mix of monk fruit and erythritol but you could substitute with 100% erythritol or monk fruit if you prefer. Just make sure it’s powdered. To powder any granulated low carb sweetener, simply place it in a high speed blender and blitz until super fine.
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