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Pumpkin Fat Bombs

These pumpkin fat bombs are great for a sweet treat or snack! Low carb, keto, LCHF, and sugar free recipe.
Course Snack
Cuisine American
Prep Time 10 minutes
Freezing Time 3 hours
Total Time 10 minutes
Servings 6
Calories 272kcal
Author Georgina from StepAwayFromTheCarbs.com

Ingredients

  • 8 oz cream cheese softened
  • 4 oz unsalted butter softened
  • ½ cup pumpkin puree
  • ½ cup low carb sweetener eg Swerve or xylitol
  • ½ tsp pumpkin pie spice

Instructions

  • Mix all the ingredients together in a food processor. Blend until smooth.
  • Dollop spoonfuls of the mixture onto a baking sheet lined with a silicone mat or wax paper, spoon it into a piping bag and make fancy shapes, or spoon the mixture into a 24-cavity silicone pumpkin mold.
  • If using a silicone mold, tap it on a flat surface a few times to remove any air bubbles, and use a flat spatula to remove any excess.
  • Place the mold (or baking sheet, if using that method) into the freezer for at least 3 hours.
  • After that time, remove the fat bombs from the mold, place in a bag or box, and store in the freezer.

Notes

4g net carbs per serving of 4 fat bombs (based on making 24)

Nutrition

Serving: 4fat bombs | Calories: 272kcal | Carbohydrates: 4g | Protein: 2g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 82mg | Sodium: 124mg | Potassium: 94mg | Fiber: 0g | Sugar: 1g | Vitamin A: 4155IU | Vitamin C: 0.8mg | Calcium: 47mg | Iron: 0.4mg