Low-Carb Pumpkin Spice Fat Bombs recipe

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Ingredients

1 (13.5 ounce) can coconut milk
¼ cup coconut oil
¼ cup pumpkin puree
1 tablespoon pumpkin pie spice
¼ teaspoon monkfruit sugar substitute
¼ teaspoon sea salt

Nutrition Info

105.5 calories
carbohydrate: 1.7 g
cholesterol: : -
fat: 11.4 g
fiber: 0.6 g
protein: 0.7 g
saturatedFat: 10 g
servingSize: -
sodium: 53.4 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Chill coconut milk in the can overnight so the cream floats to the top and solidifies.

  2. Open the can and carefully remove the coconut cream from the top with a spoon, you should have about 3/4 cup. Reserve the watery liquid at the bottom for another use.

  3. Melt coconut oil in a saucepan over low heat until liquid.

  4. Combine coconut cream, coconut oil, pumpkin puree, pumpkin pie spice, monkfruit sweetener, and salt in a bowl. Blend with an electric mixer until well combined.

  5. Scoop tablespoon-sized dollops of the mixture onto waxed paper or into silicone molds. Chill in the freezer for 1 hour, or allow to set in the refrigerator for at least 4 hours.

Recipe Yield

12 fat bombs

Recipe Note

These fat bombs are simple to whip up, and are a delicious low-carb treat for autumn. They also work if you are on a keto diet. Store in an airtight container in the freezer for up to 3 months. These taste best if you let them sit out at room temperature for 5 minutes (from the freezer) before serving.

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