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 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

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.

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.

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 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 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.

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.

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.