About
These deliciously creamy almond butter fat bombs are aromatic with the flavors of pumpkin spice and topped with a scattering of pumpkin seeds.
This recipe will provide 10 mini fat bombs, but you could make 5 larger fat bombs using regular sized cupcake cases.
Though the recipe utilises xylitol as the sweetener, this can be substituted for your preferred granulated low carb sweetener of choice.
Ingredients
- 30 each pumpkin seeds
- 1 tablespoon xylitol by now
- ½ cup coconut oil
- ½ teaspoon cinnamon
- ½ teaspoon ginger, ground
- ¼ teaspoon spices nutmeg ground
- ⅛ teaspoon cloves, ground
- ⅓ cup almond butter, unsalted
Instructions
- Add the coconut oil, almond butter, xylitol and spices to a mixing bowl.
- Beat together until smooth.
- Take 10 mini cupcake/truffle cases and divide the mixture evenly between them, decorating each with 3 pumpkin seeds. Transfer to the fridge for 30-40 minutes or until set before serving.
Nutrition Facts
- Servings: 10
- Calories: 155.8kcal/651.9kJ (per serving)
- Fat: 15.7g (per serving)
- Carbs: 3.1g (per serving)
- Protein: 1.9g (per serving)
