Keto Pumpkin Spice Cream Cheese Fat Bombs
You’ll think you’re indulging in a decadent pumpkin spice cheesecake with these Keto Pumpkin
Spice Cream Cheese Fat Bombs! They’re easy to whip up and perfect for stashing in the fridge
any time a sweet tooth strikes, or to help you stay on-point with your macros and fat intake.
Prep Time 20 minutes
Cook Time 0 minutes
Beat together the cream cheese, pumpkin puree, liquid stevia, pumpkin pie spice mix, salt, coconut flour, and vanilla in a medium bowl until smooth.
Cover with plastic wrap, laying the plastic wrap directly on top, and refrigerate until chilled (about 2 hours in the fridge or 20 minutes in the freezer).
Meanwhile, toast the almond flour with the pinch of cinnamon in a small skillet on the stovetop until golden, stirring frequently. Cool completely.
Once chilled, roll the cream cheese mixture into 10 balls and roll each in the toasted almond flour.
Keep wrapped in the fridge for up to 2 weeks or wrapped in the freezer for up to 3 months.
Another tip is to mold your fat bombs into cupcake liners so you can take them on the go without making a mess!
Fat bombs are great snacks to help keep you full between meals. Munching on one of these little guys can help keep you from continuously snacking on empty calories and carb loaded foods.
Calories: 57kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 619IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg