Keto Pumpkin Pie Fat Bombs

If you are struggling to reach your fat goals for the day (if you do keto or low carb) then this recipe is perfect. They are so easy to make and they are so delicious. I love having these on hand or any fat bomb recipe on hand for when I struggle to reach my fat goals for the day. I just grab one of these out of the fridge and have it with a cup of tea or coffee.

They have the perfect amount of fall flavors in them and they are so good. You can top these with nuts for extra fats if you like. I like them plain. I came up with this recipe because I was struggling to reach my fat goals per day. These are little pumpkin pies that you can enjoy year-round not only in the fall or the holidays.

1/2 cup melted coconut oil
1/2 cup 100% pure pumpkin puree (cold)
4 0z cream cheese
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp Nutmeg
1/4 cup stevia ( or sweetener of choice)
1 tsp maple flavoring


  1. In a microwave-safe bowl combine your coconut oil and your cream cheese. Microwave for 30 to 40 seconds or until the coconut oil is melted.
  2. Add the pumpkin puree, the spices, stevia, and the maple flavor and whisk together until well combined. Let the mixture sit for 1 minute so the pumpkin puree can cool the mixture down. This will help the mixture combine better.
  3. After you let the mixture sit for 1-minute whisk again. The mixture will be thicker. Continue to whisk until it is thick and combined.
  4. Line a mini muffin pan or silicone muffin pan and spoon the batter into the pan evenly. This will make either 12 large pucks or 16 mini pucks.
  5. When you have the batter evenly into the molds. Place in the freezer for 2 hours or until the mixture has set. This can take between 30 minutes to 2 hours.
  6. When the mixture has set remove from the molds and place in an airtight container in your fridge until you are ready to eat them.
  • These will last about 2 weeks in the fridge or longer in the freezer. If you store them in the freezer let them thaw a few minutes before eating them.
  • If you do not like pumpkin pie spice you can omit that and add just the cinnamon and nutmeg as they are still really good.
  • You can sprinkle more cinnamon on top before freezing if you want a more cinnamon flavor.
  • The mixture, when left in the fridge, is not a hard puck as it holds its shape but is quite soft to eat. If you store them in the freezer the pucks will be harder but not completely hard as you will need to thaw then before eating them unless you like the consistency. I split mine up between the fridge and freezer as I like them either way.

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