Pumpkin Pie Fat Bombs KETO
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 19
Ingredients
0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY) 4 tbsp ARTISANA COCONUT BUTTER 8 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 12 tsp Pyure Organic Stevia Blend Sweetner - adjusted carbs for erythritol (by BERIEDER) .5 tsp maple extract (by CHRYSTEL) .25 cup, halves Pecans
Melt coconut oil and butter in microwave about 30-45 seconds.
Add all remaining ingredients EXCEPT pecans
Mix ingredients well--I like to use a hand held mixer, with only one beater, to mix right in the measuring cup.
Once mixed well pour into mold of choice. I use ones from Dollar Tree and Ikea.
Now toast your pecans on the stove top in a clean pan.--Don't add anything to the pan, just let the Pecans get a little brown and fragrant. Once done place a pecan on top of each bomb.
Place in fridge or freezer to harden.
Pop out of molds, and store in fridge.
Serving Size: makes 19 fat bombs about 1TBSP each
Number of Servings: 19
Recipe submitted by SparkPeople user HAT_WRIGHT.
Add all remaining ingredients EXCEPT pecans
Mix ingredients well--I like to use a hand held mixer, with only one beater, to mix right in the measuring cup.
Once mixed well pour into mold of choice. I use ones from Dollar Tree and Ikea.
Now toast your pecans on the stove top in a clean pan.--Don't add anything to the pan, just let the Pecans get a little brown and fragrant. Once done place a pecan on top of each bomb.
Place in fridge or freezer to harden.
Pop out of molds, and store in fridge.
Serving Size: makes 19 fat bombs about 1TBSP each
Number of Servings: 19
Recipe submitted by SparkPeople user HAT_WRIGHT.
Nutritional Info Amount Per Serving
- Calories: 86.6
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 1.3 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.9 g
- Protein: 0.4 g
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