Keto Licious Pumpkin Spice Fat Bombs Recipes

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.

KETO-LICIOUS PUMPKIN SPICE FAT BOMBS

Steps:

• Combine cashews with coconut cream in a food processor and pulse for about 30 seconds. When mixture is finely crumbled, add the pumpkin purée, ghee, monk fruit powder, and pumpkin pie spice. Continue to blend for about 1 minute, scraping sides with a spatula as needed.
• Grab 2 silicone ice cube molds and spoon 1 tablespoon into 20 individual cavities. Freeze for 1 hour or until solid.
• Melt the chocolate chips in a double boiler over medium heat until smooth, about 5 minutes. Remove from heat and pop the fat bombs out of each mold. Dip half of each bomb into melted chocolate and set onto a plate lined with wax paper. Refrigerate for 20 minutes to set chocolate. Serve chilled and enjoy!

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.