Pumpkin Spice Keto Fat Bombs!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 1/2 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY) 1/4 tsp Cinnamon, ground 1/4 cup Lakanto Monk Fruit Sweetener w/ Erythitol 2 tsp Pumpkin Pie spice 1/2 cup organic great value coconut oil (by CHRISTYO68) 1/2 cup, halves Pecans 4 oz Cream Cheese Avocado cooking oil spraySilicone MoldElectric Mixer
1. Spray pecans with avocado oil and toast in pan on stove until you can smell them. I usually just use my air fryer for 3 minutes on turbo.
2. Melt coconut oil and cream cheese on stove over medium heat and mix until combined.
3. Pour mixture into medium sized mixing bowl and add puree, monk fruit sweetener, and pumpkin pie spice. Mix with electric hand mixer until smooth.
4. Pour mixture into silicone mold, top with pecans and dash of cinnamon and place in freezer for 4 hours.
5. Pop out of mold. You can store them in freezer for a more firm texture or in fridge for softer.
Serving Size: Makes 24 Keto Fat Bombs
Number of Servings: 24
Recipe submitted by SparkPeople user MISTYHUFFMAN.
2. Melt coconut oil and cream cheese on stove over medium heat and mix until combined.
3. Pour mixture into medium sized mixing bowl and add puree, monk fruit sweetener, and pumpkin pie spice. Mix with electric hand mixer until smooth.
4. Pour mixture into silicone mold, top with pecans and dash of cinnamon and place in freezer for 4 hours.
5. Pop out of mold. You can store them in freezer for a more firm texture or in fridge for softer.
Serving Size: Makes 24 Keto Fat Bombs
Number of Servings: 24
Recipe submitted by SparkPeople user MISTYHUFFMAN.
Nutritional Info Amount Per Serving
- Calories: 78.1
- Total Fat: 8.0 g
- Cholesterol: 5.2 mg
- Sodium: 14.8 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.0 g
- Protein: 0.9 g
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