Here are the best and easiest pumpkin pie keto fat bombs – they are so good that even non-keto eaters will want to gobble them up! I’m not letting Keto ruin my holidays. I will be making my own version of everything I can.
(This post may contain affiliate links which won’t change your price but will share some commission.)
I love pumpkin any way you serve it. These are no bake keto desserts and so super easy. Pumpkin treats don’t just happen in the fall you know. They are great to have on hand year round. At least that’s our philosophy in this house!
Making Pumpkin Pie Keto Fat Bombs
Mix the cream cheese, butter, spice, pumpkin and sugars until smooth. Then blend in the almond flour. Refrigerate for 2 hours or until firm(er). Roll into balls (or if you spread it in a square dish, cut into squares) and store in the fridge or freezer (better). Until they are eaten. Which should take more than a day but I’m not making any promises.
I’m not judging!
Add a few sugar free chocolate chips? Why not? Maybe pecans? I can think of so many options. Mix it into Keto ice cream! (runs to kitchen brb). What I love about fat bombs is that it’s almost like eating the cookie dough – but with no eggs, these ARE allowed!
What’s the best keto sweetener?
There are a lot of options for sweetners for your keto diet. The best are natural and don’t spike your blood sugar. My go to is Swerve which is Erythritol, a sugar alcohol. To me it tastes the most like cane sugar, however it does leave a cold sensation in your mouth which is why it works well for freezer or refrigerated foods. That makes it perfect for these no bake fat bombs.
The brown sugar makes it kinda crunchy like cookie dough TBH. Since I’m only a pretend foodie, I’m not sure if there is a way around this, but you could probably leave it out if the crunchy texture bothers you.
I use the sugar substitute, Swerve erithritol brown sugar. The granulated and powdered Swerve are staples in our house, but I am so excited to have found the brown sugar. Substitute this in your cinnamon rolls, cookies and let me know what you think! I can’t wait to add it to my (not so Keto friendly) sweet potatoes this Thanksgiving!
Need more ideas for fat bombs? Visit my Keto page!
Can’t make it now?
Pin it for later or scroll down for the recipe!
- 1 c. almond flour (we use Anthony's)
- 4 oz cream cheese
- 2 oz grass fed butter (we use Kerrygold)
- 3 Tbs pumpkin pie spice
- 3 Tbs pumpkin puree
- 3 Tbs Swerve granulated sugar (erithritol)
- 2 Tbs Swerve brown sugar substitute (this is the best!!!)
- (optional) Sugar free chocolate chips (we use Hershey's)
Mix the cream cheese, butter, spice, pumpkin and sugars until smooth. Then blend in the almond flour. Refrigerate for 2 hours or until firm(er). Roll into balls (or if you spread it in a square dish, cut into squares) and store in the fridge or freezer (better). Until they are eaten. Which should take more than a day but I'm not making any promises.