Description
Creamy, no-bake keto pumpkin pie fat bombs that taste like pumpkin cheesecake bites. Low carb, family-friendly, freezer-safe, and the perfect fall snack to satisfy sweet cravings without sugar!
Ingredients
Scale
- 8 oz. cream cheese, softened
- 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup coconut oil, melted but not hot
- 1/2 cup golden monkfruit sweetener
- 2/3 cup unflavored protein powder
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Crushed pecans (optional, for topping)
Instructions
- In a large mixing bowl, beat softened cream cheese and pumpkin puree until smooth and creamy.
- Stir in coconut oil, monkfruit sweetener, protein powder, vanilla, pumpkin pie spice, and cinnamon. Mix until fully combined.
- Refrigerate mixture for 20–30 minutes to thicken.
- Using a small cookie scoop or spoon, portion the batter onto a parchment-lined baking sheet (makes about 24).
- Sprinkle crushed pecans on top, if using.
- Freeze for 1 hour until firm.
- Transfer to an airtight container and store in the fridge or freezer as preferred.
Notes
Store in the fridge up to 7 days for a creamy texture or in the freezer for 2–3 months for a firmer bite. Let frozen fat bombs thaw 5 minutes before serving. Swap cream cheese with mascarpone for a richer version. Add chocolate drizzle or nut butter for variations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Keto
Nutrition
- Serving Size: 1 fat bomb
- Calories: 95
- Sugar: 1g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg