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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!
These Keto fat bombs are so perfect for times when you can’t get enough fat into your meals. They double as a mini dessert as well, so when you’re craving something sweet, but don’t want a whole dessert, 1-2 of these will do the trick!
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!
Note: If you don’t have mascarpone cheese, you can substitute with cream cheese and they will still taste great!
If you have nut allergies, you can leave off the roasted pecans that these are topped with.
If you don’t have silicone mini muffin molds or any fat bomb mold, you can use a mini muffin pan instead.
Why Eat Keto Fat Bombs?
A Ketogenic Diet consists of a high amount of fat, moderate protein and low carbs, so the bulk of our calories come from healthy fats. If we don’t consume enough healthy fat, we run the risk of following a high protein diet which is not Keto!
Some people struggle with this concept, since we’re been told for many years that fat is bad and we should eat low/no fat. Nothing could be further from the truth!
These fats can include butter, heavy cream, coconut and coconut oil, avocados and avocado oil, mascarpone cheese, olive oil, cream cheese to name a few. For a more comprehensive list of these foods, see my Keto Foods List! For different ideas on how to use them , check out 15 Ways to Add More Fats into Your Keto Diet.
Adding these healthy fats into our meals is key, but there are times when you just don’t have enough or doesn’t quite fit into a particular meal that you’re preparing. Fat bombs are perfect for times like this, where you can consume one or two and get your healthy fats in your macros! Most recipes make a fairly decent amount and most often can be frozen, so you can always have some on hand!
Another great perk to most fat bombs is they double as a sweet treat, that doesn’t kick you out of Ketosis! Who doesn’t love a bite of something sweet, without having to make an entire cake, pie or batch of cupcakes!?
More Keto Fat Bombs recipes…
25 Best Keto Fat Bombs
Coconut Lime Fat Bombs
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
More Keto and Low Carb pumpkin recipes…
Pumpkin Coffee Cake
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
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!
Doesn’t even taste keto!! love love love the pumpkin cream chese flavor. DELICIOUS!
Awesome, glad you like ’em!
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.