Pumpkin Fat Bombs

About

These pumpkin fat bombs will have you ready for the Fall season. Creamy pumpkin puree is combined with almond butter (the flavor of the almond butter does not come through in the final fat bomb), a little sweetener, and sweet Saigon cinnamon. The fat bombs are super simple to make. Once the entire mixture is blended together, use a cookie scoop to portion them into silicone molds or cupcake liners. They taste like pumpkin pie filling.

Why does the recipe use silicone molds?

Silicone molds do not leave any paper residue on frozen fat bombs. They are very helpful in making Keto fat bomb recipes. They are inexpensive! So if you enjoy fat bombs, they are a good investment.

Do I have to have to use pumpkin puree from a can?

No, you can make homemade puree from pumpkin, acorn squash, butternut squash, and more.

Serving suggestions

Feel free to serve these Keto Pumpkin Fat Bombs with some dark chocolate clusters for the ultimate afternoon treat.

Ingredients

15 ounce 100% puree pumpkin by 365
¾ cup the ultimate icing sugar replacement by swerve
½ teaspoon saigon cinnamon
1 cup almond butter

Instructions

Combine all the ingredients into the bowl of a stand mixer or large mixing bowl (with a hand mixer). Mix for several minutes until light and fluffy. Add a pinch of salt to the mixture as well. This will help to bring out the sweetness of the sweetener.
Line a rimmed baking sheet with 20 silicone cupcake liners. Use a one ounce cookie scoop portion of the fat bombs into the silicone liners. Place the rimmed baking sheet in the freezer until they are frozen. Remove them from the liners and place them into a freezer zip top bag for storage where they will keep for 1 month or more.