EASY KETO LOW-CARB PUMPKIN SPICE FAT BOMBS
Easy Keto Low-Carb Pumpkin Spice Fat Bombs is a quick dessert treat recipe with video perfect for ketosis diets and lifestyles! These bombs taste like pie and are gluten-free and loaded with high healthy fats and only have 1 gram of net carbs each!
Provided by Brandi Crawford
Time 2h10m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 serving, Calories 73 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g
KETO PUMPKIN SPICE FAT BOMB ICE CREAM
Sugar-free, dairy-free, keto creamy ice cream without the coconut milk or nuts. A keto frozen festive fat bomb infused with pumpkin puree and pumpkin spices.
Provided by Leanne Vogel
Categories Paleo, Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free, Nut-free, Low-Carb, Keto
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Add all ingredients but ice cubes into the jug of your high powered blender. Blend on high for 2 minutes, until creamy.
- While the blender is still running, remove the top portion of the lid and drop in 1 ice cube at a time, allowing the blender to run about 10 seconds between each ice cube. The goal here is to dilute the mixture just a bit and make it cold so it will run through the ice cream maker easier. If you have a Vitamix, there is a small space at the top, just big enough to drop in the ice cube. If you don't have a hole in your lid, turn off the blender each time as you add an ice cube, one at a time.
- Once all of the ice has been added, pour the cold mixture into your ice cream maker and churn on high for 20-30 minutes, depending on your ice cream maker. If you do not have an ice cream maker, transfer the mixture to 9x5 loaf pan and place in the freezer. Set the timer for 30 minutes before taking out to stir. Repeat for 2-3 hours, until desired consistency is met.
- Serve immediately as soft-serve or scoop into a 9x5 loaf pan and freeze for 45 minutes or so. Store covered in the freezer for up to a week.
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