Low Carb 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.

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.

LOW-CARB PUMPKIN SPICE FAT BOMBS

Steps:

• Add all of the ingredients into a food processor and blend until a batter forms.
• Lightly grease your hands with a neutral oil, such as avocado oil. Using a spoon, scoop about 4 ounces of the batter into your lightly greased hands and roll the batter into a ball. Set aside and repeat until no batter remains.
• Garnish fat bombs with unsweetened coconut flakes.
• Enjoy immediately or store covered in the refrigerator or freezer.

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.

PUMPKIN PROTEIN BALLS

Steps:

• Combine all ingredients in a large bowl.
• Using a small cookie scoop, scoop out approximately 24 small balls. Use your hands to roll and place on a plate. Freeze for 10 minutes.

KETO PUMPKIN SPICE FAT BOMB ICE CREAM

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.

PUMPKIN SPICE KETO FAT BOMB RECIPE

Steps:

• Mix all the ingredients in a bowl and place in the freezer for 30 minutes.
• Roll into balls and place on a plate.
• Let the balls sit in the refrigerator for 1 hours before eating. Keeps for a week or longer in the freezer.

PUMPKIN SPICE FAT BOMBS

Steps:

• Add all of the ingredients into a mixing bowl and blend together well.
• Line a cookie sheet with parchment paper.
• Using a small cookie scoop, take a scoop of the mixture and roll in your hands (optional if you want them more round) and place on the cookie sheet.
• Place in the freezer for about an hour and when done you can store them in a jar or freezer bag and store in the freezer.

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

26 KETO FAT BOMB RECIPES

Steps:

• Pick a delicious keto fat bomb recipe.
• Grab the high-fat ingredients.
• Enjoy a tasty satisfying fat bomb snack!

NO BAKE LOW CARB PUMPKIN PIE BITES (PALEO, VEGAN)

Steps:

• In a small mixing bowl, add 1/2 cup of your granulated sweetener and 1 tablespoon of pumpkin pie spice and mix well. Set aside.
• In a large mixing bowl, combine all your ingredients and mix very well. The batter should be smooth and thick. Refrigerate for 10-20 minutes, to slightly firm up.
• Line a large plate with parchment paper. Slightly wet your hands and form 24 small balls. Dip each ball in the prepped pumpkin pie spice and sweetener mixture and place on the lined plate. Repeat until all bites are lightly coated.
• Place in the freezer to firm up.

LOW-CARB PUMPKIN SPICE FAT BOMBS

Steps:

• Chill coconut milk in the can overnight so the cream floats to the top and solidifies.
• Open the can and carefully remove the coconut cream from the top with a spoon; you should have about 3/4 cup. Reserve the watery liquid at the bottom for another use.
• Melt coconut oil in a saucepan over low heat until liquid.
• Combine coconut cream, coconut oil, pumpkin puree, pumpkin pie spice, monkfruit sweetener, and salt in a bowl. Blend with an electric mixer until well combined.
• Scoop tablespoon-sized dollops of the mixture onto waxed paper or into silicone molds. Chill in the freezer for 1 hour, or allow to set in the refrigerator for at least 4 hours.

EASY KETO PUMPKIN MOUSSE RECIPE

Steps:

• Whip heavy whipping cream until it forms stiff peaks in a medium mixing bowl, then set aside.
• In a separate bowl, add the softened cream cheese, pumpkin puree, pumpkin pie spice, and Swerve sweetener, then mix on medium speed until smooth.
• Add the cream cheese pumpkin mixture to the whipped cream and mix on medium speed until fluffy.
• With a cheese grater or zester, grate the sugar-free chocolate shavings on top of the pumpkin mousse.
• Optional: Add pecans and Lily's Chocolate Chips
• Best if kept in the refrigerator overnight and served the next day.

DAIRY-FREE PUMPKIN SPICE FAT BOMBS

Steps:

• Chill the coconut milk in the can overnight to make it easier to get the cream off the top (the cream will float to the top and then solidify).
• Keeping the can upright, carefully remove the coconut cream from the top of the can with a spoon, and reserve the watery liquid at the bottom for another use. Melt the coconut oil.
• In a mixing bowl, mix the coconut cream, coconut oil, monkfruit or other sweetener, pumpkin pie spice, sea salt, and pumpkin with an immersion blender, hand mixer, stand mixer, or food processor.
• Scoop tablespoon-full dollops onto waxed paper or into silicone molds. Chill in the freezer for 1 hour, or in the refrigerator for at least 4 hours to set. Then enjoy!
• Keep in an airtight container in the freezer for up to 3 months. These taste best if you let them sit out at room temperature (from the freezer) for about 5 minutes before serving.

KETO PUMPKIN CHOCOLATE FAT BOMBS

Steps:

• Melt the gelatin in hot water.
• In the food processor, mix pumpkin puree, gelatin liquid, sweetener, and pumpkin spice. Once you obtain a homogeneous mixture, transfer to the fat bomb mold. Chill in the fridge for 15 minutes.
• Meanwhile, melt the coconut oil with the chocolate in a bowl in the microwave oven. Mix well.
• Cover the top of pumpkin layer with melted chocolate and crushed pecans.
• Refrigerate for 2 to 3 hours and unmold.

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!