Pumpkin Cheesecake Fat Bombs

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



  1. Mix the cream cheese, pumpkin, sweetener, vanilla and spices together in a mixing bowl.
  2. Mix until smooth and when the cream cheese is fully incorporated.
  3. Scoop the batter into molds and freeze until solid, approximately 1 hour.
  4. 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.


*Coconut cream can be used instead of cream cheese.

Nutrition Facts