Pumpkin Pie Fat Bombs – Keto and Low Carb

Pumpkin Pie Fat Bombs – Keto and Low Carb
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!

Pumpkin Pie Spice

I use my homemade pumpkin pie spice mix in these 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 organic 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!

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Check out my other fat bomb recipes!

Strawberry Coconut Fat Bombs

Chocolate Mocha Fat Bombs

Toasted Coconut Fat Bombs

Cookie Dough Fat Bombs

Blackberry Fat Bombs

 

Pumpkin Pie Fat Bombs - Keto and Low Carb

Makes 16 Fat Bombs

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


 

5 from 1 vote
Pumpkin Pie Fat Bombs - Keto and Low Carb
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!

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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Bonnie
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Bonnie

Awesomeness.. thank you

Cathy
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Cathy

could you use all cream cheese to replace the mazapone?