These healthy low-carb Pumpkin Pie Fat Bombs are perfect for fall! We’ve used a silicone pumpkin ice cube mold to create little pumpkin but you could also just use a regular ice cube tray as well.
Do you drink coffee? These little bombs are perfect for stirring into a steaming cup of joe for the ultimate pumpkin spice latte. They’ll add a bit of fat to your coffee like butter coffee plus make it super creamy.
Preparation timeHands-on: 10 minutes Overall: 2 hours
| Total Carbs | 0.9 | grams |
| Fiber | 0.3 | grams |
| Net Carbs | 0.6 | grams |
| Protein | 0.5 | grams |
| Fat | 7.1 | grams |
| of which Saturated | 5.6 | grams |
| Energy | 66 | kcal |
| Magnesium | 2 | mg (1% RDA) |
| Potassium | 18 | mg (1% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (3%), fat (93%)
Ingredients (makes 20 fat bombs)- 1/2 cup full-fat cream cheese or coconut cream (120 g/ 4.2 oz)
- 1/2 cup virgin coconut oil (120 ml/ 4 fl oz)
- 1/2 cup unsweetened pumpkin puree (100 g/ 3.5 oz)
- 2 tsp pumpkin pie spice
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz)
- Place all the ingredients in a medium bowl.
- Using an electric mixer or a hand whisk, beat together all of the ingredients until smooth.
- Place the batter into your molds (about one tablespoon, 18 g/ 0.6 oz each) and refrigerate or freeze until set, about 2 hours.
- Store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months.
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