Keto Pumpkin Cheesecake Fat Bombs
It's Fall Yall! Celebrate the season with these low carb, sugar-free, fat bombs flavored like little pumpkin and white chocolate cheesecakes! For an extra treat, enjoy them frozen as a creamy pumpkin ice cream bonbon! Carbs: 3g Protein: 3g Fats: 15g
Servings 16 Fat Bombs
Calories 110kcal
Ingredients
- 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
Instructions
- 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). Fat bombs need to chill or freeze before storing permanently in the refrigerator or freezer for an ice cream consistency.
Notes
Make this with a 2 oz. scoop if you can!
Nutrition
Serving: 1fat bomb | Calories: 110kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 72mg | Sugar: 4g