Keto Pumpkin Pie Fat Bombs

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Nutrition facts per serving

One serving = 1 fat bomb

Carbs
0.6g

Protein
2.0g

Fat
4.1g

Kcal.
49

Carbs

0.6g

Protein

2.0g

Fat

4.1g

Kcal.

49

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

Eating these little keto pumpkin fat bombs reminds one of eating a piece of traditional pumpkin pie – but without all of the hassle in the kitchen.

This pumpkin low carb snack is super easy to whip up and only has 0.6g net carbs.

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Keto Pumpkin Pie Fat Bombs Image #2
Keto Pumpkin Pie Fat Bombs Image #1

Ingredients

g melted butter
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
g pumpkin purée
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g coconut flour
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

(optional) erythritol
oz melted butter
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
oz pumpkin purée
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz coconut flour
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

(optional) erythritol
tbsp melted butter
cup defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tbsp pumpkin purée
tbsp erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp coconut flour
tsp vanilla extract You can also use a vanilla bean in exchange.
1 tsp = 1/2 bean

 tsp pumpkin spice If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
 
1 TL cinnamon
½ TL ginger (ground)
½ TL allspice (ground)
¼ TL cloves (ground)
¼ TL nutmeg (ground)

(optional) erythritol

Step 1

  g melted butter, g defatted almond flour, g pumpkin purée, g erythritol

  oz melted butter, oz defatted almond flour, oz pumpkin purée, oz erythritol

  tbsp melted butter, cup defatted almond flour, tbsp pumpkin purée, tbsp erythritol

Add all of the ingredients for the fat bomb mass into a middle-sized bowl.

Mix them until you get a smooth mass.

Step 2

Place the fat bomb mass in your freezer for about 10 minutes.

Step 3

Take the fat bomb mass out of the freezer and form about bite-sized balls with your hands.

Step 4

 (optional) erythritol

 (optional) erythritol

 (optional) erythritol

(Optional) Roll the finished pumpkin fat bombs in a bit of granulated erythritol for decoration.

Step 5

Place the fat bombs in your fridge and let them chill for about 30 minutes before enjoying them.

Storage

Store the low carb blueberry cheesecake fat bombs in your freezer for about 1-2 weeks.

You can technically store them longer as well, just keep in mind that after time water crystals form and they lose their flavor and consistency.

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