Follow us 148.4k
These healthy low-carb Pumpkin Pie Fat Bombs are perfect for fall! We’ve used a silicone pumpkin ice cube mold to create little pumpkin but you could also just use a regular ice cube tray as well.
Do you drink coffee? These little bombs are perfect for stirring into a steaming cup of joe for the ultimate pumpkin spice latte. They’ll add a bit of fat to your coffee like butter coffee plus make it super creamy.
Follow us 36.6k
Hands-on Overall
Serving size fat bomb
Nutritional values (per fat bomb)
Net carbs0.6 grams
Protein0.5 grams
Fat7.1 grams
Calories66 kcal
Calories from carbs 4%, protein 3%, fat 93%
Total carbs0.9 gramsFiber0.3 gramsSugars0.5 gramsSaturated fat5.6 gramsSodium18 mg(1% RDA)Magnesium2 mg(0% RDA)Potassium18 mg(1% EMR)
Ingredients (makes 20 fat bombs)
Instructions
- Place all the ingredients in a medium bowl.
- Using an electric mixer or a hand whisk, beat together all of the ingredients until smooth.
- Place the batter into your molds (about one tablespoon, 18 g/ 0.6 oz each) and refrigerate or freeze until set, about 2 hours.
- Store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months.
Ingredients
Instructions
- Place all the ingredients in a medium bowl.
- Using an electric mixer or a hand whisk, beat together all of the ingredients until smooth.
- Place the batter into your molds (about one tablespoon, 18 g/ 0.6 oz each) and refrigerate or freeze until set, about 2 hours.
- Store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months.
Nutrition (per fat bomb)
Calories66kcal
Net Carbs0.6g
Carbohydrates0.9g
Protein0.5g
Fat7.1g
Saturated Fat5.6g
Fiber0.3g
Sugar0.5g
Sodium18mg
Magnesium2mg
Potassium18mg
Detailed nutritional breakdown (per fat bomb)
Do you like this recipe? Share it with your friends!
