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Keto Pumpkin Pie Fat Bombs Recipe

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Creamy, sweet, and full of cozy pumpkin spice flavor, these keto pumpkin pie fat bombs taste just like dessert but without the sugar. They’re quick to make, need no baking, and are perfect for a low-carb snack or after-dinner treat.

Ingredients

Scale

  • 4 oz cream cheese, softened

  • 1/2 cup pumpkin puree (pure pumpkin, not pie filling)

  • 1/4 cup butter, softened

  • 1/3 cup powdered erythritol (or other keto sweetener)

  • 1 teaspoon vanilla extract

  • 1 teaspoon pumpkin pie spice

  • Pinch of salt

Optional toppings:

  • Crushed pecans

  • Extra cinnamon for dusting

  • Drizzle of melted coconut oil mixed with sweetener

Instructions

  1. Let cream cheese and butter soften at room temperature.

  2. In a medium bowl, beat cream cheese, butter, and sweetener until smooth and creamy.

  3. Add pumpkin puree, vanilla, pumpkin pie spice, and salt. Mix again until well blended.

  4. Taste and adjust sweetness or spice if needed.

  5. Chill the mixture in the freezer for 10–15 minutes to firm it slightly.

  6. Scoop into small balls or press into silicone molds.

  7. Place on a parchment-lined tray and chill for at least 30 minutes or until firm.

  8. Store in the fridge or freezer.

Notes

  • Use 100% pumpkin puree, not pumpkin pie filling.

  • Powdered sweetener gives a smoother texture than granulated.

  • Store in the fridge for up to 1 week or in the freezer for 1 month.

  • For softer texture, refrigerate; for a firmer bite, freeze.

  • Try adding crushed nuts or a little cocoa powder for different flavors

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-pumpkin-pie-fat-bombs/