Sharing is caring!

Pumpkin Spice Fat Bombs with White Chocolate Drizzle - Sugar free

It’s cold in Dallas today, so we’re finally feeling FALL FESTIVE!! To celebrate the first day of Fall, help yourself to a batch of these easy Keto Pumpkin Cheesecake Fat Bombs. They only take about 10 minutes, and can be frozen for an ice cream-like keto snack.

To make a batch of the batter, add all of the ingredients to a bowl, and whisk with a traditional electric mixer.

Ingredients in a bowl for pumpkin cheesecake fat bombs

Using a small food processor we make our own pecan meal. Pecan meal is even lower in carbs than almond meal, and adds a nutty richness to the pumpkin fat bombs. If you don’t want to mess with it, it’s fine to use almond meal, but the carbohydrate count will be slightly higher.

Freshly made pecan meal for keto pumpkin fat bombs

After the pumpkin cheesecake batter is beaten and well mixed, place it into a freezer to firm up while you make the white chocolate drizzle.

Whipped pumpkin batter for the keto pumpkin cheesecake fat bombs

With the remaining 2 oz. cream cheese, melt it for 10-20 seconds. Melt the cacao in another bowl. Add the cacao and the erythritol to the cream cheese and whisk with a fork. For easy drizzling, I put my white chocolate mixture into a squeeze bottle. You can also use a fork to drizzle.

Remove the keto pumpkin batter from the freezer. Use a 2 oz. scoop to scoop out the pumpkin cheesecake fat bombs.

Batter for the fat bombs scooped out onto parchment paper

Drizzle with white chocolate mixture. Use a vegetable peeler to grate additional cacao buttter on top.

Keto Pumpkin cheesecake fat bombs - completed

These can be refrigerated or frozen and eaten like pumpkin cheesecake ice cream bites!

Link to the Cacao Butter on Amazon:

Keto Pumpkin Cheesecake Fat Bombs with White Chocolate - close up

Here is the recipe for the Keto Pumpkin Cheesecake Fat Bombs

If you make the recipe, post it to social media and tag Urban Cowgirl…

I’d love to see how it turns out!

[cp_info_bar display=”inline” id=”cp_id_bd52e”][/cp_info_bar]

Yields 8 Fat Bombs

Keto Pumpkin Cheesecake Fat Bombs

Carbs: 3g Protein: 3g Fats: 15g

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe


8 oz. cream cheese (separated into 6 oz. and 2 oz.)

1 t. pumpkin spice extract

1/2 t. vanilla extract

1/3 c. erythritol

1/3 c. organic pumpkin puree

1/4 t. cinnamon

1/4 c. pecan meal (homemade, or substitute with almond flour)

pinch salt

White Chocolate Drizzle:

2 oz. cream cheese, separated from the amount listed above

1 t. erythritol

1 1/2 t. melted cacao butter


Separate 2 oz. out of the 8 oz. of cream cheese and place into a small bowl for the drizzle.

Add the 6 oz. remaining cream cheese and the rest of the ingredients to a bowl, and whisk with a traditional electric mixer. Place in the freezer to firm up while you make the drizzle.

Microwave the 2 oz. cream cheese in a bowl for 10 seconds, just until soft. Add in the erythritol, and 1 1/2 t. melted cacao butter. Pour it into a squeeze bottle and set it aside.

Remove the pumpkin batter from the freezer and scoop 2 oz. fat bombs out onto parchment paper. Drizzle with white chocolate and top with white chocolate shavings (shaved with a veggie peeler).


Make this with a 2 oz. scoop if you can!

Keto Pumpkin Cheesecake Fat Bombs

Sharing is caring!