Pumpkin Pie Fat Bombs
Whether you enjoy them as a keto dessert or a low-carb snack, these pumpkin fat bombs will satisfy your sweet tooth craving without ruining your macros. In fact, this fall-inspired recipe (shoutout to #pumpkinspiceSZN) is refined sugar-free and has just 1g of net carbs per serving size.
While our pumpkin spice fat bombs don’t contain a single ounce of cream cheese, they do contain several sources of healthy fats, including Bulletproof MCT Oil, coconut butter and coconut oil. Meanwhile, Bulletproof Vanilla Bean Energy Collagen Protein provides all nine essential amino acids, along with other health-supportive ingredients. Plus, this dairy-free version still tastes plenty sweet thanks to the use of a powdered low-carb sweetener. Whether you prefer a monk fruit-based product like Lakanto or an erythritol-based one like Swerve, just make sure you have a sweetener on your shopping list.
Never made a fat bomb recipe before? Even beginners will be shocked at how simple it is to create a keto-friendly snack that fits perfectly into a high-fat, low-carb meal plan. There’s minimal prep time involved (prepare to do some stirring), and the end result is well worth the total time it takes for your fridge to work its magic.
Ultimately, you’ll be left with a dozen delicious pumpkin fat bombs that feature signature fall flavors in a tidy little package. Grab one on the go for an easy keto breakfast, or savor one in the afternoon when you need extra energy to push through the day.
Either way, don’t be surprised if you fall in love with these keto pumpkin pie fat bombs and keep making them well after the holiday season ends.
Pumpkin Pie Fat Bombs
- 2 tbsp Bulletproof MCT Oil
- 2 scoops Bulletproof Vanilla Bean Energy Collagen Protein
- 1/2 cup coconut butter
- 1/4 cup coconut oil (extra virgin)
- 2 tsp pumpkin pie spice
- 1 tbsp Lakanto Powdered Monkfruit Sweetener (or powdered low-carb sweetener of choice)
- 1/2 cup unsweetened pumpkin puree
- 1 tsp vanilla extract (or powder)
- Place the coconut butter, coconut oil, powdered sweetener, vanilla and pumpkin spice mix into a small saucepan and melt to combine over a low-medium heat.
- Add the pumpkin puree and mix until well combined.
- Remove from the heat once combined. Stir in the collagen protein powder thoroughly to make sure there are no lumps.
- Add a heaping teaspoon of the mixture into every mini muffin cup. Place into the fridge and let it set.
- When done, keep refrigerated in an airtight container, as the coconut oil and butter get very soft at room temperature.
- Calories: 142
- Fat: 13 g
- Protein: 2 g
- Fiber: 2 g
- Sugar: 1 g
- Sugar Alcohols: 1 g
- Carbohydrates: 4 g
- Net Carbs: 1 g
- Sodium: 11 mg
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