Keto Pumpkin Spice Fat Bomb Ice Cream Recipes

KETO PUMPKIN SPICE CREAM CHEESE FAT BOMBS RECIPE

Keto Pumpkin Spice Cream Cheese Fat Bombs Recipe image

Easy KETO recipes like these Pumpkin Spice Cream Cheese Fat Bombs are the BEST! This fat bomb recipe is a great keto recipe for beginners, because it's so easy to make, and requires NO BAKING! And these low carb Cream Cheese Fat Bombs are the perfect keto snack idea, if you're on the go because you can just keep them in the freezer, and take them out whenever you need them. You could even east them as a tasty addition to a keto breakfast, or for dessert after a savory keto dinner. Best of all, each fat bomb only has 2 NET CARBS!

Provided by The Diet Chef

Categories Dessert

Time 10m

Number Of Ingredients 5

Ingredients

2/3 Cup (80g) Pure Pumpkin
8 oz (224g) Full-Fat Cream Cheese
3 Tbsps (36g) Melted Butter
3 Tbsps (36g) Confectioners Erythritol
1/2 Tsp Pumpkin Pie Spice

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

Nutrition Facts : ServingSize 1 Fat Bomb, Calories 80 calories, Fat 7.5, Carbohydrate 2, Fiber .25, Protein 1.5

PUMPKIN SPICE FAT BOMBS

Pumpkin Spice Fat Bombs image

High-carb treats can damage our keto progress during the holidays, but you don't have to stress in the over-indulging of these pumpkin spice fat bombs.

Provided by Sara Nelson

Categories Dessert

Time 4h10m

Yield 24

Number Of Ingredients 8

Ingredients

Avocado oil cooking spray
1/2 cup pecans
1/2 cup coconut oil
4 oz. cream cheese, softened
1/2 cup pumpkin puree
1/4 cup monk fruit sweetener
2 tsp pumpkin pie spice
1/4 tsp cinnamon

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.

Nutrition Facts : Calories 78, Fat 8.2g, Carbohydrate 3.1g (0.7g net), Protein 0.7g

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