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Keto Pumpkin Cheesecake Fat Bombs

keto pumpkin cheesecake fat bombs in a plate
Creamy and delicious keto pumpkin cheesecake fat bombs will curb your cravings for something sweet after dinner or anytime during the day!
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 112 kcal


  • 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


  • 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.


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.


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
Keyword easy, Keto, Low carb, pumpkin
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