Keto Pumpkin Spice Cream Cheese Fat Bombs
Indulge in the cozy flavors of fall without compromising your keto goals with these Keto Pumpkin Spice Cream Cheese Fat Bombs. Perfect for satisfying your sweet tooth, these creamy delights are packed with healthy fats and the classic pumpkin spice flavor that we all crave during sweater weather.
Servings 12 fat bombs
Calories 150kcal
Equipment
- Medium mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Muffin tin
- Paper or silicone cupcake liners
- Small cookie scoop or spoon
Ingredients
- 8 oz cream cheese softened
- ¼ cup pumpkin puree
- ½ cup unsalted butter softened
- ¼ cup coconut oil
- 2 tbsp heavy whipping cream
- ¼ cup granulated erythritol or other keto-friendly sweetener
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- salt Pinch of
Instructions
- In a medium mixing bowl, combine the softened cream cheese, pumpkin puree, and softened butter. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the mixture until it's smooth and well combined.
- Melt the coconut oil in a microwave-safe bowl or on the stovetop until it's completely liquid. Allow it to cool slightly before adding it to the cream cheese mixture.
- Add the heavy whipping cream, granulated erythritol, pumpkin pie spice, vanilla extract, and a pinch of salt to the bowl. Mix on medium speed until all the ingredients are fully incorporated and the mixture is creamy and smooth.
- Line a muffin tin with paper or silicone cupcake liners. Using a small cookie scoop or spoon, divide the mixture evenly among the liners.
- Place the muffin tin in the freezer and chill the fat bombs for at least 1 hour, or until they are firm and set.
- Once set, remove the fat bombs from the liners and store them in an airtight container in the refrigerator.
Notes
Ensure all ingredients are at room temperature to avoid lumps in your fat bombs.
You can substitute the granulated erythritol with any keto-friendly sweetener of your choice. Adjust the sweetness to your liking.
These fat bombs should be kept refrigerated and can be stored for up to 1 week.
If you prefer a firmer texture, you can store the fat bombs in the freezer and thaw for a few minutes before enjoying.
Nutrition
Calories: 150kcal | Carbohydrates: 2g | Protein: 2g | Fat: 15g | Fiber: 1g | Net Carbs: 1g