Keto Pumpkin Pie Fat Bombs are high in fat and low in protein, helping you burn more fat for fuel and stay in ketosis. A great low-carb way to curb sweet cravings!
Pumpkin Pie Cheesecake Fat Bombs
These Keto Pumpkin Pie Fat Bombs are perfect for when those sweet cravings strike! The combination of cream cheese and pumpkin pie spice makes them the best idea for a fall dessert or snack.
These low-carb treats are super quick and easy to make. Make them ahead and have them on hand for a quick and easy treat any time!
Pumpkin Pie Fat Bombs Recipe
Fat Bombs:
- cream cheese
- Swerve granular sugar
- almond flour
- pumpkin pie spice
Topping:
- Swerve granular sugar
- pumpkin pie spice
How to make Pumpkin Pie Fat Bombs
Time needed: 1 hour and 12 minutes
How to make Pumpkin Pie Fat Bombs
- Line a sheet pan.
Line a sheet pan with parchment paper.
- Soften cream cheese.
In a bowl, microwave cream cheese for about 30 seconds to make it soft.
- Add.
Add the swerve, almond flour, and pumpkin pie spice to the cream cheese and mix until fully combined.
- Roll.
Roll the mixture into 8 balls and place them on the sheet pan.
- Mix and coat.
Mix the topping ingredients in a small bowl and roll each of the 8 fat bombs to coat.
- Freeze.
Place the fat bombs in the freezer for at least 1 hour before consuming.
Pumpkin Pie Fat Bombs: FAQs
Absolutely! They’re great to have on hand for when you need a sweet treat fix or as a way to help you meet your macro goals!
Store then in a covered container in the refrigerator or freezer.
In the refrigerator, up to 5-7 days. In the freezer, up to 6 months.
Depending on your daily macros, usually 1-3 per day.
These Keto Pumpkin Pie Fat Bombs are the perfect little fall treat for low carb peeps. Even if you’re not on a low carb diet, you can still enjoy these as a quick and easy fall dessert!
If you tried this recipe, I would love for you to leave a comment letting me know how your expereince with this recipe was. Did you run into any problems or change things up? Let me know! I love hearing from you!
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Keto Pumpkin Pie Fat Bombs
Equipment
Ingredients
Fat Bomb:
- 4 ounces cream cheese
- 2 tablespoons Swerve granular sugar
- ¾ cup almond flour
- 1 tablespoon pumpkin pie spice
Topping:
- 1 tablespoon Swerve granular
- ¼ teaspoon pumpkin pie spice
Instructions
- Line a sheet pan with parchment paper.
- In a bowl, microwave cream cheese for about 30 seconds to make it soft.
- Add the swerve, almond flour, and pumpkin pie spice to the cream cheese and mix until fully combined.
- Roll the mixture into 8 balls and place them on the sheet pan.
- Mix the topping ingredients in a small bowl and roll each of the 8 fat bombs to coat.
- Place the fat bombs in the freezer for at least 1 hour before consuming.
Notes
- Store them in a covered container in the refrigerator or freezer.
- These will last in the refrigerator, up to 5-7 days. In the freezer, up to 6 months.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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