Name: Pumpkin Cheesecake Fat Bombs
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 ounces cream cheese*, room temperature; 1/2 cup powdered erythritol (I used this one); 1/2 cup pumpkin puree; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; pinch of sea salt

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Keto-friendly pumpkin cheesecake fat bombs are the perfect pumpkin treat for anyone following a low-carb or sugar-free diet!

Author: Tiffany - The Coconut Mama
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 8-12 (depending on mold size) 1x
Category: Dessert
Cuisine: American
Diet: Gluten Free

Ingredients

4 ounces cream cheese*, room temperature
1/2 cup powdered erythritol (I used this one)
1/2 cup pumpkin puree
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
pinch of sea salt

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Instructions

Mix the cream cheese, pumpkin, sweetener, vanilla and spices together in a mixing bowl.
Mix until smooth and when the cream cheese is fully incorporated.
Scoop the batter into molds and freeze until solid, approximately 1 hour.
Once solid, pop the pumpkin fat bombs out of the molds and store in an airtight container in the freezer.

Thaw the fat bombs out for 5-10 minutes before eating.

Notes

*Coconut cream can be used instead of cream cheese.

Nutrition Facts

Serving Size: 1 (2 ounce)
Calories: 105kcal
Fat: 10.5g
Carbohydrates: 1.5 Net Carbs
Protein: 1g

Find it online: https://thecoconutmama.com/pumpkin-cheesecake-fat-bombs/