Follow us 148.4k
Pumpkin pie and chocolate are two flavours that go perfectly together in these low-carb, sugar-free treats. Over the last few years I've created several keto and paleo fat bombs. In fact, they became so popular that this year I've been working on a fat bomb cookbook that will be out in spring/summer 2016 so stay tuned! ;-)
Fat bombs are ideal for when you need to boost your fat intake or you are simply looking for a keto-friendly treat. Having one or two will help you beat sugar cravings and keep hunger at bay while following the ketogenic diet. I've included coconut oil that has a healthy fat profile and contains MCTs for an extra energy boost.
Keep in mind that fat bombs are only meant as occasional treats and you should not use them as meal replacements. You can use our keto calculator to find out what your macronutrients should be on a ketogenic diet.
Hands-on Overall
Serving size fat bomb
Nutritional values (per fat bomb)
Net carbs1.9 grams
Protein1.1 grams
Fat10.9 grams
Calories112 kcal
Calories from carbs 7%, protein 4%, fat 89%
Total carbs3.7 gramsFiber1.7 gramsSugars1.4 gramsSaturated fat8.6 gramsSodium4 mg(0% RDA)Magnesium17 mg(4% RDA)Potassium77 mg(4% EMR)
Ingredients (makes 18 servings)
Instructions
- Place the chocolate and coconut oil in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat. Once completely melted, remove from the heat and set aside.
- Fill each of the 18 mini muffin cups with 2 teaspoons of chocolate. If you have any chocolate left, just add it to the cups. Place the chocolate in the fridge for at least 10 minutes.
- Place the coconut butter, coconut oil, erythritol and pumpkin spice mix into a bowl and melt just like you did the chocolate.
- Add the pumpkin puree and mix until well combined.
- Remove the muffin cups from the fridge and add a heaping teaspoon of the pumpkin & coconut mixture into every cup. Place back in the fridge and let it set for at least 30 minutes.
- When done, keep refrigerated. Coconut oil and butter get very soft at room temperature.
Store in the fridge for up to a week or freeze for up to 3 months. Enjoy! :-)
Pumpkin Pie Chocolate Fat Bombs
Step by Step
Ingredients
Instructions
- Place the chocolate and coconut oil in a double boiler or a glass bowl on top of a small saucepan filled with a cup of water. Bring to a boil over a medium heat. Once completely melted, remove from the heat and set aside.
- Fill each of the 18 mini muffin cups with 2 teaspoons of chocolate. If you have any chocolate left, just add it to the cups. Place the chocolate in the fridge for at least 10 minutes.
- Place the coconut butter, coconut oil, erythritol and pumpkin spice mix into a bowl and melt just like you did the chocolate.
- Add the pumpkin puree and mix until well combined.
- Remove the muffin cups from the fridge and add a heaping teaspoon of the pumpkin & coconut mixture into every cup. Place back in the fridge and let it set for at least 30 minutes.
- When done, keep refrigerated. Coconut oil and butter get very soft at room temperature.
Store in the fridge for up to a week or freeze for up to 3 months. Enjoy! :-)
Nutrition (per fat bomb)
Calories112kcal
Net Carbs1.9g
Carbohydrates3.7g
Protein1.1g
Fat10.9g
Saturated Fat8.6g
Fiber1.7g
Sugar1.4g
Sodium4mg
Magnesium17mg
Potassium77mg
Detailed nutritional breakdown (per fat bomb)
| Total per fat bomb |
| 1.9 g | 1.1 g | 10.9 g | 112 kcal |
| Dark chocolate, 85% cocoa (cacao) |
| 1.1 g | 0.6 g | 2.6 g | 29 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 1.5 g | 13 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 3 g | 27 kcal |
| Coconut butter, organic, unsweetened |
| 0.4 g | 0.4 g | 3.8 g | 39 kcal |
| Pumpkin spice mix, or gingerbread spice mix (cinnamon, nutmeg, ginger, cloves, allspice) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Pumpkin purée, unsweetened, canned or homemade |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
Do you like this recipe? Share it with your friends!
