Keto Pumpkin Cheesecake Fat Bombs
Creamy and delicious keto pumpkin cheesecake fat bombs will curb your cravings for something sweet after dinner or anytime during the day!
Ingredients
- 6 oz cream cheese softened
- 2 oz butter softened
- ā cup pumpkin puree
- 4 tablespoon powdered sweetener
- 2.5 tablespoon coconut flour
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Ground Pecan Coating
- ā cup pecans ground
- 1 tablespoon powdered sweetener
- 1 teaspoon cinnamon
Instructions
- Add the cream cheese, butter, pumpkin puree, sweetener, vanilla extract, pumpkin pie spice and coconut flour into a mixing bowl.
- Mix using a beater or a food processer until well combined. Cover the bowl and freeze until it is firm enough to shape or for about 1 hour.
- Meanwhile, mix the ground pecans, sweetener and cinnamon together and keep it aside.
- Remove the cheesecake mixture from the freezer, scoop out the mixture and shape it into a ball.
- Gently coat each fat bomb in the ground pecan mixture and place it on a baking sheet. Pop back in the freezer till they are firm, for about 2 to 3 hours.
- Store in the freezer in a zip lock bag or an airtight container.
Notes
After you remove the cheesecake mixture from the freezer, if it is still soft, leave in the freezer till it's firm. Or if the mixture is hard to scoop, let it thaw on the countertop, until you are able to shape it.
Nutrition
Serving: 1 fat bombCalories: 112 kcalTotal Carbs: 7.9 gProtein: 1.5 gFat: 10.8 gSaturated Fat: 5.6 gFiber: 1 gNet Carbs: 1.8 g
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