These Keto Pumpkin Spice Cheesecake Fat Bombs are a perfect low-carb, high-fat snack for the fall season. They’re easy to make and packed with the delicious flavors of pumpkin and cinnamon.
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Free Keto Meal Plan: KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup canned pumpkin puree
- 1/4 cup powdered erythritol or other low-carb sweetener
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
Instructions:
- In a mixing bowl, beat the cream cheese, pumpkin puree, powdered sweetener, pumpkin pie spice, and vanilla extract until smooth.
- Add the melted coconut oil and mix until well combined.
- Spoon the mixture into silicone molds or an ice cube tray, filling each one about 3/4 full.
- Freeze for 2-3 hours, or until firm.
- Pop the fat bombs out of the molds and store in an airtight container in the freezer.
Nutrition Facts (per serving):
- Calories: 91
- Fat: 9.5g
- Protein: 1.5g
- Net Carbs: 0.9g
Summary: These Keto Pumpkin Spice Cheesecake Fat Bombs are a delicious and easy-to-make low-carb snack that’s perfect for fall. They’re made with cream cheese, pumpkin puree, and coconut oil, and have only 0.9g net carbs per serving.
Free Keto Meal Plan: KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
