Pumpkin pie lovers, these fat bombs are for you! Smooth, creamy and loaded with pumpkin flavor!
If you like pumpkin pie, you are going to LOVE these! They are so smooth, creamy and sweet, packed with a punch of pumpkin flavor. You might even have a hard time stopping at just one!
I use my homemade pumpkin pie spice mix in these easy Keto no-bake pumpkin pie fat bombs!
How to Make Keto Pumpkin Pie Fat Bombs
Ingredients
1/4 cup organic cream cheese, softened
1/4 cup mascarpone cheese, softened
1/2 cup grass-fed unsalted butter, melted
1/2 cup pure pumpkin puree
16 raw pecan halves
2 teaspoons pure vanilla extract
1 teaspoon pumpkin pie spice (see my recipe)
1/4 cup swerve confectioners (or powdered Erythritol)
Pinch of salt
*Optional dash of cinnamon for dusting on top
Preparation
Preheat oven to 325F.
Add the pecans to a baking sheet lined with parchment paper or a Silpat. Roast in the oven for 8-10 minutes and set aside to cool.
Add the mascarpone and cream cheese to a bowl whip up using a hand mixer.
Add the remaining ingredients and continue mixing until well combined.
Spoon into mini muffin silicone liners (or ice cube tray).
Smooth the tops, then add a pecan and press down gently so the pecan sticks. Freeze for 1 hour, or until set. Dust lightly with cinnamon and store in the fridge or freezer. Enjoy!
More Low Carb & Keto Pumpkin recipes…
Pumpkin Donuts with Maple Cream Cheese Glaze
Pumpkin Vanilla Swirl Cheesecake Bars
Pumpkin Cupcakes with Cheesecake Frosting
Pumpkin Spice Bulletproof Coffee
Fluffy Pumpkin Pancakes
Easy Pumpkin Cheesecake Mousse
More Keto Fat Bomb recipes…
Cheesecake Fat Bombs
Strawberry Coconut Fat Bombs
Chocolate Mocha Fat Bombs
Toasted Coconut Fat Bombs
Cookie Dough Fat Bombs
Blackberry Fat Bombs
Chocolate Peanut Butter Truffle Fat Bombs
Pumpkin Pie Fat Bombs - Keto and Low Carb
Ingredients
- 1/4 cup cream cheese, softened
- 1/4 cup mascarpone cheese
- 1/2 cup grass-fed unsalted butter, melted
- 1/2 cup pumpkin puree
- 16 pecan halves
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 cup swerve confectioners
- Pinch of salt
Preparation
- Preheat oven to 325F. Add the whole pecans to a baking sheet lined with parchment paper or a Silpat. Toast in the oven for 8-10 minutes and set aside.
- Add the mascarpone and cream cheese to a bowl whip up using a hand mixer. Add the remaining ingredients and continue mixing until well combined.
- Pour into mini muffin silicone liners (or ice cube tray) and top each with one halved pecan. Press down gently so the pecan sticks. Freeze for 1 hour, or until set. Store in the fridge or freezer and enjoy!
Awesomeness.. thank you
Thank you Bonnie, glad you enjoyed them!
could you use all cream cheese to replace the mazapone?
Yes, you sure can and they should still taste great! Also, be sure to adjust the macros because cream cheese has more carbs.