You are def going to want to save this keto pumpkin cheesecake fat bomb recipe – or share it for later!! These are the perfect Fall treat for a sugarfree, keto or low carb diet and you can whip up a big batch and store them in the freezer to pull out 1 or 2 whenever you get a craving for sweets!
Fat bombs are basically my secret weapon. They help me stick to a low carb diet two different ways. First – they allow me to eat something deliciously sweet every single day guilt free. Second, because they are packed with good fats they help keep me full without raising my insulin and causing me to crave more sugar.
I try to keep a tupperware container of fat bombs in my freezer AT ALL TIMES!! It’s so much easier to make a healthy choice when its right there waiting on you.
Keto Pumpkin Cheesecake Fat Bombs
2 cups cream cheese, softened
3/4 cup sugarfree nut butter
1/4 cup pumpkin puree
1 cup lakanto golden, divided
2 tbsp pumpkin pie spice, divided
In a small mixing bowl, add 1/2 cup of your granulated sweetener and 1 tablespoon of pumpkin pie spice and mix well. Set aside.
In a large mixing bowl, combine all your ingredients and mix very well. The batter should be smooth and thick. Refrigerate for 10-20 minutes, to slightly firm up.
Line a large plate with parchment paper. Slightly wet your hands and form small balls. Dip each ball in the prepped pumpkin pie spice and sweetener mixture and place on the lined plate. Repeat until all bites are lightly coated.
Place in the freezer to firm up.
I love Fat Bombs!! Check out my other fat bomb recipes:
If you make my keto pumpkin cheesecake fat bombs – post a picture on instagram and tag me so I can repost you! Instagram.com/holisti.fit.wellness
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