If you don’t have time to make a full keto pumpkin pie, then these keto pumpkin pie fat bombs are the perfect solution to your pumpkin needs!
Keto Pumpkin Pie Fat Bombs
Some people save pumpkin for fall. I don’t. I eat pumpkin year round. But I REALLY start ramping up once summer hits. Which, it just did!
Pumpkin pie is probably one of my all time favorite desserts. EVER.
I have always made my own pumpkin pie from scratch. It has gone through some transitions over the years, however. It started out as a traditional, full sugar, full gluten pie. Then transitioned to a gluten free pumpkin pie. And finally settled in as a keto pumpkin pie. I’ve had years to perfect the perfect recipe and then keto-ize it!
How to Make Keto Pumpkin Pie Fat Bombs
Prepare a baking sheet by lining it with parchment paper.
Add softened cream cheese, almond flour, sweetener and pumpkin pie spice to a small bowl and combine fully.
Roll into 8 balls and place them on the prepared baking sheet.
Add sweetener, pumpkin pie spice and cinnamon in a small bowl. Mix well.
Roll each of the 8 fat bombs to coat well.
Place in the freezer for at least 1 hour to set.
Do These Taste Like Pumpkin Pie?
You bet they do! I mean REAL keto pumpkin pie tastes the best, but these are a good runner up for when you are short on time and simply want the pure bliss of pumpkin on your taste buds.
I like to use them to get my pumpkin fix and also satisfy my sweet tooth. I don’t always have time to make a full pumpkin pie and these are just the thing for those occasions.
How to Store Keto Pumpkin Pie Fat Bombs
They are best to store in the freezer. It keeps them nice and cold and they hold their shape well. I just walk by my freezer, open it, pop one in my mouth and continue on. Works perfect!
Now, if you plan to keep them in there for a long time, then make sure to store them in an airtight container. If it will be for a shorter time, then simply leaving them on a baking sheet is fine as well. It also depends on how cold your freezer is.
Can I Make These Into No Bake Cookies?
You totally can! If you want to do this, I would make them into a ball as instructed in the recipe, roll in the topping place on the baking sheet and then use a fork to make a crisscross pattern (like a peanut butter cookie) to flatten them a bit and then freeze them as usual!
You can make them into whatever shape or size you desire.
Now, if I ‘m feeling super sassy, I will make a batch of my homemade keto whipped cream and dip these in them. Talk about a small slice of heaven that only takes a few minutes!
Other Easy Keto Pumpkin Recipes
- 4 ounces cream cheese, softened
- 3/4 cup almond flour
- 2 tablespoons low carb granular sweetener
- 1 tablespoon pumpkin pie spice
- Prepare a baking sheet by lining it with parchment paper.
- Add softened cream cheese, almond flour, sweetener and pumpkin pie spice to a small bowl and combine fully.
- Roll into 8 balls and place them on the prepared baking sheet.
- Add sweetener, pumpkin pie spice and cinnamon in a small bowl. Mix well.
- Roll each of the 8 fat bombs to coat well.
- Place in the freezer for at least 1 hour to set.
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Amount Per Serving: Calories: 114Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 45mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g
Nutrition is calculated using a third party plug-in. It is best to always validate!
For the step-by-step version of this recipe, check out the How to Make Keto Pumpkin Pie Fat Bombs Story.