Pumpkin Pie Fat Bombs

I don’t know about you but I’m the definition of “basic,” and the moment I sense a hint of fall, it’s pumpkin everything!! Seriously. Pumpkin coffee, pumpkin pancakes, pumpkin muffins, and now pumpkin fat bombs. My mission this fall will be to keto-fy as many fall favorites as possible and that means starting with pumpkin. I already have Jordan’s Skinny Syrups for coffee, which you can pair with ONNIT Pumpkin Spice MCT oil. My repertoire is slowly expanding.

Now, fair warning, I call these fat bombs, but they really aren’t that high in fat at 5.7g fat per serving. I may try to add coconut oil to them the next batch to try and up that, so we will see. I’ll update with the results.

For pumpkin balls:

1/2 Cup Butter

1 tsp Vanilla

3/4 Cup Pumpkin Pureé

1 Tbsp Pumpkin Pie Spice

1/3 Cup Sukrin Gold or other preferred sweetener

2 Cups Almond Flour

In mixing bowl use room temperature butter and fluff with a mixer.

Add vanilla, pumpkin pureé, pumpkin pie spice, and sweetener then mix.

Add almond flour and mix again.

Refrigerate for 30 minutes

Remove from refrigerator and roll into gumball size balls

For cream cheese glaze:

1 ounce Cream Cheese

2 Tbsp Heavy Cream

8 drops Vanilla Stevia

Soften cream cheese in microwave

Add HWC and stevia then mix until creamy

Drizzle the glaze over the rolled balls and sprinkle cinnamon on top

Refrigerate overnight