Easy Keto Low Carb Pumpkin Spice Fat Bombs Recipes

KETO PUMPKIN SPICE CREAM CHEESE FAT BOMBS RECIPE

Steps:

• Add all of the ingredients into a large bowl
• Mix until combined with a hand mixer
• Once combined use a cookie scoop to scoop 12 equal sized servings into a mini-muffin tray lined with paper liners
• Freeze for at-least 2 hours

PUMPKIN SPICE FAT BOMBS

Steps:

• In a small pan over medium heat, spray avocado oil cooking spray and toast pecans until fragrant. Remove from heat and set aside to cool. (For nut-free fat bombs, skip this step.)
• In a medium-sized pot over medium-low heat, heat coconut oil until melted and cream cheese until softened. Pour coconut oil and cream cheese mixture into mixing bowl.
• To mixing bowl, add pumpkin puree, golden monk fruit sweetener, and pumpkin pie spice. Using an electric mixer, mix mixture until smooth and incorporated.
• Spoon mixture into silicone mold cavities, top with 1-2 toasted pecan(s), and sprinkle with cinnamon.
• Place silicone mold in freezer and freeze until solid, about 4 hours, before popping fat bomb out from silicone mold cavities.

EASY KETO LOW-CARB PUMPKIN SPICE FAT BOMBS

Steps:

• Add all of the ingredients to a mixing bowl.
• Using a hand mixer or standing mixer, mix for a couple of minutes until smooth.
• You can either line a mini cupcake pan with cupcake liners or go without liners.
• Spoon the mixture into the cupcake/muffin tin. The ingredients above will make 12 small fat bombs. Double the ingredients for 24 fat bombs.
• Smooth the top of each bomb with a spoon or knife.
• Freeze for 2 hours or until the bombs have hardened.