Keto Pumpkin Fat Bombs
Contents
- 1 Keto Pumpkin Fat Bombs
- 1.1 History
- 1.2 Recipe
- 1.3 Ingredients
- 1.4 How To Make The Bombs
- 1.5 Keto Pumpkin Fat Bombs
- 1.6 This Recipe is part of the Ebook 15 Keto Desserts
- 1.7 You Might Also Like
- 1.8 Keto Chocolate Cake Recipe
- 1.9 No-Bake Chocolate Cheesecake
- 1.10 No Bake Blueberry Cheesecake Bars
- 1.11 Greek Yogurt With Berries
- 1.12 Blackberry Cake Recipe
Are you hungry for fall flavors? These creamy keto pumpkin fat bombs deliver autumn warmth while keeping your carbs in check.
Keto Pumpkin Fat Bombs
If fall had a flavor, it would undoubtedly be pumpkin spice. You’ll find this beloved seasonal taste has made its way into the keto world through these indulgent fat bombs, combining the richness of cream cheese with warming autumn spices. Whether you’re following a ketogenic lifestyle or simply looking for a guilt-free treat, these no-bake bites offer the perfect balance of satisfaction and nutrition. As you consider adding these to your dessert repertoire, you’ll discover there’s more to these little morsels than just their appealing taste — they’re also surprisingly versatile and beneficial for maintaining ketosis.
History
Most keto fat bombs emerged in the early 2010s alongside the rising popularity of the ketogenic diet, with pumpkin spice variations appearing shortly after. You’ll find that these treats were created as a response to keto dieters’ need for convenient, high-fat snacks that could help them maintain ketosis while satisfying cravings for sweets.
The pumpkin spice variation you know today combines two influential trends: the ketogenic lifestyle and the pumpkin spice phenomenon that gained massive momentum after Starbucks introduced their famous latte in 2003.
You’re part of a community that’s embraced this fusion, adapting traditional fall flavors to fit a low-carb lifestyle.
As a keto dieter, you’ll appreciate how these fat bombs evolved from simple coconut oil-based treats to more sophisticated recipes incorporating real pumpkin puree and warming spices.
Like many in the keto community, you’ve likely discovered that these treats offer a perfect solution for maintaining your macros while enjoying seasonal flavors.
The recipe has become a staple in keto recipe collections, with countless variations shared across social media platforms and keto forums since 2015.
Recipe
Keto pumpkin fat bombs have become increasingly popular among those following a low-carb lifestyle, and this pumpkin spice version offers a perfect seasonal twist. These bite-sized treats combine the warmth of traditional fall spices with rich, creamy ingredients that satisfy both sweet cravings and the need for healthy fats.
These keto pumpkin fat bombs aren’t only delicious but also incredibly easy to prepare, requiring no baking and minimal prep time. The combination of cream cheese, butter, and pumpkin puree creates a smooth, velvety texture, while the pumpkin pie spices provide that familiar autumn flavor profile that’s both comforting and indulgent.
Ingredients
- 8 oz cream cheese, softened
- 4 oz unsalted butter, softened
- 1/2 cup pumpkin puree
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 tbsp coconut flour
- Optional: 1/4 cup crushed pecans for topping
How To Make The Bombs
- In a large bowl, combine softened cream cheese and butter until smooth and creamy. Add pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, and salt, mixing until well incorporated.
- Gradually stir in coconut flour until the mixture thickens. Portion the mixture onto a parchment-lined baking sheet using a small cookie scoop or spoon. If desired, top with crushed pecans. Freeze for 2-3 hours until firm, then transfer to an airtight container.
For best results, store these fat bombs in the freezer and remove them about 5 minutes before serving to achieve the perfect texture. The mixture may seem too soft initially, but the coconut flour will continue to absorb moisture and help firm up the bombs.
If the mixture is too soft to scoop after mixing, refrigerate for 30 minutes before forming the bombs. These will keep in the freezer for up to 3 months.
Keto Pumpkin Fat Bombs
Ingredients
- 8 oz cream cheese softened
- 4 oz unsalted butter softened
- 1/2 cup pumpkin puree
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 2 tbsp coconut flour
- Optional: 1/4 cup crushed pecans for topping
Instructions
- In a large bowl, combine softened cream cheese and butter until smooth and creamy. Add pumpkin puree, erythritol, vanilla extract, pumpkin pie spice, and salt, mixing until well incorporated.
- Gradually stir in coconut flour until the mixture thickens. Portion the mixture onto a parchment-lined baking sheet using a small cookie scoop or spoon. If desired, top with crushed pecans. Freeze for 2-3 hours until firm, then transfer to an airtight container.
These keto pumpkin fat bombs represent an excellent addition to any keto dieter’s recipe collection, offering the perfect balance of healthy fats, seasonal flavors, and satisfying sweetness.
You’ll find they’re particularly useful when you’re craving something sweet but don’t want to compromise your ketogenic lifestyle. They’re also great for sharing with fellow keto enthusiasts at holiday gatherings or social events.
You can easily customize these keto pumpkin fat bombs to suit your preferences by adjusting the sweetener level or experimenting with different spice combinations. If you’re meal prepping, you’ll appreciate how well these fat bombs freeze – they’ll stay fresh for up to three months when stored properly. They’re also portable, making them perfect for work, travel, or post-workout fuel.
This Recipe is part of the Ebook 15 Keto Desserts
While you might hesitate to try these treats because they’re labeled “fat bombs,” don’t let the name deter you. You’ll find they’re actually portion-controlled, satisfying bites that fit perfectly into your keto lifestyle. They’re packed with healthy fats and seasonal flavor, making them an excellent alternative to sugar-laden fall desserts. Plus, you can whip up a batch in minutes and store them for whenever cravings strike.
