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0 from 15 votes

Pumpkin Pie Keto Fat Bombs

If you like pumpkin pie, you are going to LOVE these! 

Prep Time
10 mins
Freeze
1 hr
Total Time
1 hr 10 mins
Servings: 16
Calories: 91 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ¼ cup cream cheese, softened
  • ¼ cup mascarpone cheese
  • ½ cup grass-fed unsalted butter, melted
  • ½ cup pumpkin puree
  • 16 pecan halves
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ cup Swerve confectioners
  • Pinch of salt

Instructions

    Cup of Yum
  1. Preheat oven to 325F.  Add the whole pecans to a baking sheet lined with parchment paper or a Silpat. Toast in the oven for 8-10 minutes and set aside.
  2. Add the mascarpone and cream cheese to a bowl whip up using a hand mixer.   Add the remaining ingredients and continue mixing until well combined.
  3. Pour into mini muffin silicone liners (or ice cube tray) and top each with one halved pecan. Press down gently so the pecan sticks. Freeze for 1 hour, or until set.  Store in the fridge or freezer and enjoy!

Notes

  • If you don't have mascarpone cheese, you can substitute with cream cheese and they will still taste great!  
  • If you have nut allergies, you can leave off the roasted pecans that these are topped with.
  • If you don't have silicone mini muffin molds or any fat bomb mold, you can use a mini muffin pan instead.

Nutrition Information

Calories 91kcal (5%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 6g (30%) Sugar 1g (2%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 91

% Daily Value*

Calories 91kcal 5%
Carbohydrates 1g 0%
Protein 1g 2%
Fat 10g 15%
Saturated Fat 6g 30%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.