Description
These Keto Pumpkin Fat Bombs are the ultimate sugar-free fall treat! Smooth, creamy, and packed with pumpkin spice flavor, they’re low-carb, high-fat, and perfectly portioned for snacking. No baking required and freezer-friendly — a must-have for your keto lifestyle.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree (unsweetened)
- 3 tbsp butter or coconut oil, melted
- 2 tbsp heavy cream or coconut cream
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1–2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Line a loaf pan or mini muffin tray with parchment paper or silicone molds.
- In a mixing bowl, beat cream cheese until smooth and creamy.
- Add pumpkin puree and mix until fully incorporated.
- Stir in melted butter or coconut oil, heavy cream, vanilla extract, and salt until uniform.
- Mix in powdered sweetener and pumpkin pie spice. Taste and adjust sweetness or spice to preference.
- Spoon mixture evenly into prepared molds or pan. Smooth tops with the back of a spoon.
- Refrigerate for 2–3 hours or freeze for 30–60 minutes until firm.
- Remove from molds and store in an airtight container in the fridge or freezer.
Notes
For firmer texture, use coconut oil instead of butter. Add-ins like chopped pecans, sugar-free chocolate chips, or almond butter work great. Always use real pumpkin puree — not pie filling. Store in fridge for up to 5 days or freeze for 2 months. Let thaw 5–10 minutes before enjoying.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 120
- Sugar: 0g
- Sodium: 70mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 25mg