Pumpkin Cheesecake Fat Bombs



Pumpkin, Pumpkin Spice, Pumpkin Cheesecake, Fat Bombs, Fall Dessert, No Bake
Serves 18

'Fat Bombs' are a perfect treat for those on a Ketogenic or LCHF diet.  They contain healthy fats and delicious flavors that help with any cravings or make for a delightful snack.  These Pumpkin Cheesecake Fat Bombs are a perfect fall treat and are super healthy.  You can serve them in mini chocolate cups or chill them in small snack cups.  If you are not concerned about sugar or carb intake or you simply want to indulge, use sugar in place of the low carb sweetener.


Ingredients (makes 18 servings):

100 g 85% extra dark chocolate
2 tbsp Coconut Oil
½ cup grass-fed butter, softened
¼ cup Coconut Oil
3 ounces cream cheese
2 tsp pumpkin pie spice mix 
2 tbsp low-carb powdered sweetener (Erythritol, Swerve, Splenda)
2 tsp vanilla extract
½ cup unsweetened pumpkin puree
1/4 cup chopped pecans
Pinch of salt to taste

Instructions:

Using a double boiler or glass bowl over a saucepan filled with boiling water, melt chocolate and coconut oil stir together until blended.  Remove from heat and set aside. 

Drizzle 18 mini muffin cups with chocolate.  Refrigerate for 10 minutes.  

Melt the butter, coconut oil, cream cheese, pumpkin spice mix, sweetener and vanilla in a microwave safe bowl - about 30-45 seconds.

Add the pumpkin puree and chopped pecans; mix until well combined.  Add a very small pinch of salt if necessary

Remove the muffin cups from the fridge and spoon the pumpkin mixture into each cup. Place the cups back in the fridge to set for at least 30 minutes or until ready to serve.

Keep refrigerated when not eating, as the chocolate coconut oil melts quickly.  Store any extra fat bombs in a container with a lid in the freezer until ready to serve.


Nutritional Information:  Serving Size (1 Fat Bomb); Total Carbs 3.7g; Fiber 1.7g; Net Carbs 1.9g; Protein 1.1g; Fat 10.9g; Sat. Fat 8.8g
 
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