Decadent Keto Pumpkin Pie Fat Bombs (Creamy & Spiced!)
Indulge in the rich, comforting flavors of pumpkin pie in a convenient, bite-sized form with these Decadent Keto Pumpkin Pie Fat Bombs! Creamy full-fat cream cheese, pure pumpkin, melted butter, and warm pumpkin pie spice are blended into a smooth, luscious treat. Perfect for a quick energy boost, a dessert, or to satisfy a sweet craving, these no-bake fat bombs are a delightful addition to your health journey!
Yields: 12 servings Prep time: 10 minutes Chill time: At least 2 hours (freezer)
Ingredients:
- ⅔ cup pure pumpkin puree (100% pumpkin, not pumpkin pie filling)
- 8 ounces (1 block) full-fat cream cheese, softened to room temperature
- 3 tablespoons unsalted butter, melted
- 3 tablespoons Confectioners Erythritol (or your preferred powdered low-carb sweetener)
- ½ teaspoon pumpkin pie spice
Equipment:
- Large mixing bowl
- Hand mixer
- Mini-muffin tray (12-cup)
- Mini paper liners
- Cookie scoop (for even portioning)
Instructions:
- Combine All Ingredients: Add all of the ingredients – pure pumpkin puree, softened full-fat cream cheese, melted butter, Confectioners Erythritol, and pumpkin pie spice – into a large mixing bowl.
- Mix Until Smooth: Using a hand mixer, mix all the ingredients together on medium speed until they are thoroughly combined and the mixture is completely smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Portion into Muffin Tray: Line a mini-muffin tray with 12 mini paper liners.
- Use a cookie scoop (or a spoon) to scoop 12 equal-sized servings of the pumpkin mixture into each lined mini-muffin cup.
- Freeze to Set: Place the mini-muffin tray in the freezer for at least 2 hours, or until the pumpkin pie fat bombs are completely firm and set.
- Enjoy! Once frozen, remove the fat bombs from the tray. Store them in an airtight container in the freezer. Enjoy these delightful, cold, and creamy treats straight from the freezer!
Tips for Success:
- Softened Cream Cheese: Ensure your cream cheese is at true room temperature for the smoothest, lump-free mixture.
- Pure Pumpkin: Always use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Powdered Sweetener: Confectioners erythritol is best as it dissolves easily, ensuring a smooth texture without graininess.
- Pumpkin Pie Spice Alternative: If you don’t have pumpkin pie spice, you can easily make your own blend! Use ¼ teaspoon cinnamon and a pinch (about ⅛ teaspoon each) of cloves, nutmeg, allspice, and ginger.
- Storage: These fat bombs are best stored in the freezer, as they will soften significantly at room temperature.
Recipe Analysis & Dietary Classification:
These Keto Pumpkin Pie Fat Bombs are a delightful addition to your health journey!
- High Fat: Yes, primarily from cream cheese and butter.
- Low-Carb: Yes, this recipe is very low-carb by using pure pumpkin in moderation, full-fat dairy, and powdered erythritol.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet, provided the pumpkin puree is 100% pure and the sweetener is sugar-free.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
