Pumpkin Pie Fat Bombs – Keto and Low Carb

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!

Check out some of my other pumpkin recipes:

Pumpkin Donuts with Maple Cream Cheese Glaze

Pumpkin Vanilla Swirl Cheesecake Bars

Makes 16 Fat Bombs

Macros:  Fat 10 grams – Protein 1 gram – Carbs 1 gram

5 from 1 vote

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Pumpkin Pie Fat Bombs - Keto and Low Carb

Prep Time

10 mins

Freeze

1 hr

Total Time

1 hr 10 mins

 

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, and yes… they are that good!

Course: Fat Bomb

Servings: 16

Ingredients

• 1/4 cup organic cream cheese, softened
• 1/4 cup mascarpone cheese
• 1/2 cup grass-fed unsalted butter, melted
• 1/2 cup organic pumpkin puree
• 16 pecan halves
• 2 teaspoons vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/4 cup swerve confectioners
• Pinch of salt

Preparation

1. Preheat oven to 325F.

2. 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.

3. 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.

4. 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.

5. Store in the fridge or freezer and enjoy!