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If you refuse to believe pumpkin season is over, we’re here to help! We thought we had posted our last pumpkin recipe (Pumpkin Pecan Tartlets for Thanksgiving) but we had to squeeze another one in! Yes, it may be December, but we had some pumpkin left that we couldn’t let go to waste.

Since we didn’t make the classic pumpkin pie this year, we decided to channel its flavors and create a fat bomb recipe. These little pumpkin pie bites will allow you to pretend it’s October all year ’round. Who doesn’t love the crisp fall weather and the colorful leaves on the ground? Enjoy a few pumpkin pie bites in the middle of summer, who cares? They’ll cool you down and remind you of fresh breezes and new beginnings.

Or scarf them all down in December because they’re absolutely delicious.

Pumpkin Pie Bites - Fat Bombs - sugar free, dairy free, gluten free, low carb

In this recipe, we also decided to incorporate coconut butter! Everyone’s heard of coconut oil, but coconut butterdoesn’t get nearly enough attention as it should. Coconut butter is simply pureed coconut meat (or coconut manna). It tastes like coconut and has the texture of peanut butter, though a bit more firm. Coconut butter is a delicious spread – treat it as you would peanut butter but with only 1 carb per tablespoon – spread it on toast, dip some apples in it or put a scoop into your smoothies. It goes well by itself on a spoon too! It’s ideal for ketoand paleo diets and we absolutely love it.

It added great texture to these pumpkin pie fat bombs without being too overpowering like a nut butter would have been.

Pumpkin Pie Bites - Fat Bombs - sugar free, dairy free, gluten free, low carb
Pumpkin Pie Fat Bombs

Macros per fat bomb:
• 125 Calories
• 12g of Fat
• 1g of Protein
• 1g of Net Carbs
  • CourseDessert, Snack
Yields Prep Time
15 fat bombs 20 minutes

Instructions Ingredients
  • 1/2 cup pumpkin puree
  • 2 oz. coconut butter
  • 1/2 cup coconut oil
  • 1/4 cup erythritol
  • 2 tsp pumpkin pie spice
  • 1/2 cup pecans
  1. Start off by melting down your coconut oil if it’s not already liquid. Melt down your coconut butter as well until it’s soft it’s easier to work with.
  2. Combine the pumpkin puree, coconut butter and coconut oil in a mixing bowl and stir until combined.
  3. Add your sweetener of choice, we used erythritol. Add your pumpkin pie spice as well. If you don’t have pumpkin pie spice, just adding cinnamon will do! About 2 teaspoons as well.
  4. Once your fat bomb batter is combined, add in into your containers. You can use candy molds like we did, or an ice cube tray!
  5. Lastly, toast up some chopped pecans on a dry pan on medium heat until slightly browned and fragrant. This step is optional, but toasting brings out much more nutty flavor!
  6. Top each fat bomb with some pecan pieces and press gently so that they adhere.
  7. Refrigerate until set and enjoy!

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