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Jump to Recipe·4.5 from 2 reviews
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These Pumpkin Spice Fat Bombs are the ultimate keto-friendly treat! Enjoy during the fall and winter months (or all year long)! This recipe is low-carb and has the option to be nut-free.
What’s better than a pumpkin treat when the seasons turn from summer to fall?!
We love enjoying these Pumpkin Spice Fat Bombs as an after-dinner treat as they satisfy our craving for something with pumpkin and for something sweet, yet we don’t have to worry about over-indulging in a carb-ridden dessert or coffee shop latte.
Sweetened with monk fruit sweetener
Developing recipes that use real, whole food ingredients is really important to me. A lot of the time, in low-carb store-bought desserts, you’ll find artificial sweeteners. That stuff is just downright awful for you. Sucralose, aspartame, etc. I don’t recommend consuming it, ever.
In this recipe, and in many of my fat bombs and low-carb desserts, I use my favorite calorie- and net-carb-free sweetener, Lakanto Monk Fruit Sweetener. My favorite is the golden monk fruit sweetener. It tastes like brown sugar and is SO GOOD. If you’re running low or if you’ve never tried it before, I highly, highly recommend it! You can usecode “REALBALANCED” for 20% off your total order!
Net Carbs
With only 0.7 grams of net carbs per fat bomb, you can enjoy a Pumpkin Spice Fat Bomb (or two!) completely guilt-free while remaining in ketosis! Win, win!
Other Real Balanced Fat Bomb Recipes You Should Try
- Lemon Bar Fat Bombs
- Dark Chocolate Raspberry Bark
- Fudge Fat Bombs
- Chocolate Bar Fat Bombs
- Powdered Donut Hole Fat Bombs
If you’re looking for more pumpkin recipes, be sure to check out these Cream Cheese Pumpkin Muffins and Low-Carb Pumpkin Mousse!
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Pumpkin Spice Fat Bombs
- Author: Sara Nelson
- Prep Time: 10 minutes
- Total Time: 4 hours, 10 minutes
- Yield: 24 fat bombs 1x
- Category: Dessert
- Method: Freeze
- Cuisine: American
Print Recipe
Description
With less than 0.7g net carbs per serving, these Pumpkin Spice Fat Bombs are the ultimate keto treat! This recipe is low-carb, keto, gluten-free, grain-free, vegetarian, and refined-sugar-free! There is also an option to make this recipe nut-free.
Ingredients
- Avocado oil cooking spray
- 1/2 cup pecans (omit for nut-free)
- 1/2 cup coconut oil
- 4 oz. cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup golden monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
- 2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
Materials
Instructions
- In a small pan over medium heat, spray avocado oil cooking spray and toast pecans until fragrant. Remove from heat and set aside to cool. (For nut-free fat bombs, skip this step.)
- In a medium-sized pot over medium-low heat, heat coconut oil until melted and cream cheese until softened. Pour coconut oil and cream cheese mixture into mixing bowl. To mixing bowl, add pumpkin puree, golden monk fruit sweetener, and pumpkin pie spice. Using anelectric mixer, mix mixture until smooth and incorporated.
- Spoon mixture into silicone mold cavities, top with 1-2 toasted pecan(s), and sprinkle with cinnamon. Place silicone mold in freezer and freeze until solid, about 4 hours, before popping fat bomb out from silicone mold cavities.
Recipe Notes:
Storage:Store fat bombs in the freezer and, when you’re ready to eat one, pop it out of the freezer and allow it to thaw for 10-15 minutes before enjoying.
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33 Comments
Laura saysThese pumpkin spice fat bombs are heavenly.
- Sara Nelson says
So happy to hear you enjoy them, Laura!
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- K Nedderman says
I look forward to trying this recipe, but it printed with gray text that is difficult to read. I just rewrote it by hand, but maybe someone can look at how it prints.
Reply
- Sara Nelson says
I’m sorry you had trouble! I just test-printed it and the text was black, so I’m not too sure, but I’ll keep looking into this! Thanks for bringing it to my attention!
Reply
- Becky says
If you don’t have a silicone mold for this recipe can you just drop by spoonfuls onto parchment? They won’t look as nice for sure but would that work?
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- Sara Nelson says
That should work just fine!
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- Jackie says
Unable to subscribe. Keep getting “check out my campaign power powered by OptiMonster” or something similar
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- Sara Nelson says
Sorry, Jackie! I’m going to look into this! In the meantime, you can download your free fat bomb recipes eBook here!
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- Cate says
Would it be possible to make this with cashews instead of cream cheese, like the lemon fat bombs? If so how much cashews would you recommend using? 2 cups?
Reply
- Sara Nelson says
I think that would work! I would stick to 2 cups of cashews to replace the cream cheese. Be sure to allow them to soak in water to soften them. 🙂
Reply
- Char says
I made this last night for the first time and it’s delicious! I swapped out the monk fruit for 1:1 Truvia because to me monk fruit tastes soapy and I mixed in 1 tsp of cinnamon instead of sprinkling on top. It turned out amazing! Just like a pumpkin pie. Delicious!
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