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Just because you are following the Keto diet doesn’t mean you can’t enjoy the favorite flavor of the fall – pumpkin spice! This keto fat bomb recipe features my favorite fall flavor and it’s so good, you’ll never know it’s a Keto approved snack!
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My Favorite Keto Fat Bomb Recipe – Pumpkin Spice Cheesecake
Pumpkin Spice everything, right? I made a pumpkin spice cheesecake last year and it was so incredible! But, not low carb and definitely not for everyday eating!
I’m a huge fan of fat bombs. They are the perfect little snack to have if you have a sweet tooth like me!
Rather than polish off an entire piece of pumpkin cheesecake on the regular, try these pumpkin spice keto fat bombs!
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What You Need to Make Pumpkin Spice Cheesecake fat bombs
This fat bomb recipe is actually quite simple! You can use Swerve, stevia, or monkfruit sweetener. Any low carb sweetener will do. There are just a few ingredients that need to be combined:
- coconut oil
- Swerve, stevia or monkfruit sweetener
- pumpkin puree
- pumpkin pie spice
- cream cheese
How to Make This Pumpkin Spice Keto Fat Bomb Recipe
The prep for these fat bombs is super easy!
- Gather all of the ingredients
- Combine all ingredients until smooth.
- Scoop by using a small cookie scooper.
- Freeze until solid. Let defrost a minute or two before eating.
This is the #1 Most Popular Recipe on Momma Fit Lyndsey
Peanut Butter Cup Keto Fat Bomb
If you are looking for Keto snack ideas or Keto desserts, Keto fat bombs are the perfect low carb dessert! If you are looking for Keto snack ideas or Keto desserts, Keto fat bombs are the perfect low carb dessert!
Ingredients
Chocolate Layer
- 2 tbsp melted coconut oil
- 4 tbsp peanut or almond butter
- 2 tbsp unsweetened cocoa powder depends on your preference. less intense cocoa flavor, use 1 tbsp. For a more intense cocoa flavor use more
- 1/4 tsp vanilla extract
- 1/4 tsp stevia drops can also use stevia powder
Peanut Butter Layer
- 2 tbsp coconut oil melted
- 4 tbsp peanut or almond butter
- 1/4 tsp vanilla extract
- 1/4 tsp stevia drops can also use stevia powder
Instructions
Chocolate Layer
-
Combine all ingredients from Chocolate layer. Stir until smooth.
Fill mini muffin cups halfway. Freeze for 10 minutes.
Peanut Butter Layer
-
Combine all ingredients from peanut butter layer. Stir until smooth.
Fill mini muffin cups the rest of the way.
Freeze until firm.
Store frozen. Makes approximately 12 small bombs.
Recipe Notes
Adding in more cocoa powder will make these more dark chocolate keto fat bombs. Reduce amount of cocoa powder for a less intense flavor.
Pumpkin Spice Cheesecake Keto Fat Bomb Recipe
Ingredients
- 1/2 cup coconut oil softened
- 1/8 cup Swerve more if you want them to be sweeter
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 8 oz block cream cheese
Instructions
-
Combine all ingredients.
Scoop by small cookie scooper. Freeze until solid. Let defrost for a few minutes before eating.
Recipe Notes
Macros - entire recipe
Calories - 825
Fat - 192g
Carbs - 29.5g
Protein - 17g
Macros - per 1/25 of recipe
Calories - 33
Fat - 8g
Carbs - 1g
Protein - 1g
Note - Swerve does not add sugar carbs
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Monica
I would really like to make your pumpkin spice cheesecake Keto fat bombs but I think the amount of cream cheese is missing from the recipe. Hopefully I didn’t miss it. I have looked about 4 times to make sure I didn’t miss it. Thanks!! Love your recipes!
mommafitpgh@gmail.com
oh man you are right! haha thanks for the note, updated!!
Julie Mudgett
What do you mean by softening the coconut oil? I Googled it, and all the answers said it meant to melt it. Is this correct? It doesn’t look like I thought it would. Thank you!
mommafitpgh@gmail.com
you can melt it in the microwave or you can leave it out to soften.
Julie Mudgett
So, I guess I made them correctly then. The batter was more like soup, and I had to scoop them into small dessert paper cups, since I couldn’t make them into cute little balls. They still tasted good, though! Thank you!
mommafitpgh@gmail.com
that works well too! glad you liked them!
Jannine
What is the best way to soften the coconut oil without completely liquifying it? I read that the microwave can ruin the molecular break down. What do you suggest?
mommafitpgh@gmail.com
try setting it on your stove while you heat something up or put something in the oven! It will naturally soften.
Allie of vigor it out
Ah you beat me to creating a delishious pumpkin spice fat bomb recipe! Can’t wait to try it. I was thinking about trying one out with chocolate too ?
mommafitpgh@gmail.com
yum would LOVE to try your recipe!!!! I have a chocolate pb one here that is oh so tasty!! thanks for the love!
Liz
Hello! I’m wondering what brand of coconut oil and cream cheese you are using? I was looking at our cream cheese and it was 800 calories for the entire 8oz. The coconut oil we use is Spectrum organic unrefined at 120 calories per tbsp. So this increases the calories quite a bit, but the other macros are basically the same. Thanks!
mommafitpgh@gmail.com
Check the macro info! the calories for the entire recipe is about 800ish and per serving 33 calories per ball.