Pumpkin Spice Fat Bombs
Embrace the cozy flavors of autumn with these delightful Pumpkin Spice Fat Bombs. These no-bake treats are incredibly easy to make, offering a satisfying blend of creamy pumpkin, warming spices, and healthy fats. Perfect for a quick, low-carb snack or a delightful keto-friendly dessert, they'll become your go-to for guilt-free indulgence.
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
40 minutes
Servings
Makes approximately 12-16 fat bombs
Keywords
Why This Recipe Delivers
- Wholesome Fall Flavors: Captures the essence of autumn in every delightful bite.
- Effortlessly Easy: Requires no baking and comes together in just a few minutes of active preparation.
- Keto and Low-Carb Friendly: A perfect guilt-free snack to support your dietary goals and keep cravings at bay.
- Rich and Satisfying: Packed with healthy fats to keep you feeling full, energized, and satiated.
- Versatile Sweetness: Easily adjustable to your preferred level of sweetness, allowing for personal customization.
Ingredients
- 120 ml (1/2 cup) coconut oil, melted
- 60 ml (1/4 cup) cream cheese, softened
- 60 ml (1/4 cup) pumpkin puree
- 2.5 ml (1/2 teaspoon) pumpkin spice
- 15 ml (1 tablespoon) sweetener of choice (such as erythritol or stevia)
- 2.5 ml (1/2 teaspoon) vanilla extract
- Pinch of fine sea salt
Instructions
- In a medium mixing bowl, combine the melted coconut oil, softened cream cheese, pumpkin puree, pumpkin spice, sweetener, vanilla extract, and a pinch of salt. Use a whisk or electric mixer to combine the ingredients until the mixture is completely smooth and well incorporated.
- Carefully pour the pumpkin spice mixture into silicone molds (mini muffin or candy molds are ideal), filling each mold approximately three-quarters full. This allows for slight expansion and ensures easy removal.
- Place the filled molds in the freezer for about 30 minutes, or until the fat bombs are completely firm to the touch. This chilling time is crucial for their texture and stability.
- Once fully set, gently pop the Pumpkin Spice Fat Bombs out of their molds. Transfer them to an airtight container and store in the refrigerator to maintain their firm consistency and prevent melting.
Tools You’ll Need
- Medium mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Silicone molds (mini muffin or candy molds recommended)
- Airtight container for storage
Essential Success Tips
- Ensure your cream cheese is truly softened to room temperature for a smooth, lump-free mixture. Cold cream cheese will result in a grainy texture.
- Do not overfill your silicone molds; three-quarters full is ideal to prevent overflow and ensure easy removal once set.
- For the best texture, ensure the coconut oil is melted but not hot. It should be just liquid enough to combine easily without melting the other ingredients too much.
- If you don't have silicone molds, you can line a mini muffin tin with paper liners for easier handling, though removal might be slightly less clean.
- Always store the fat bombs in the refrigerator to maintain their firm structure and prevent them from softening or melting.
Professional Cooking Secrets
- To achieve an ultra-smooth consistency, especially if your cream cheese isn't perfectly soft, consider using a high-speed blender or food processor for the initial mixing. This helps emulsify the coconut oil more thoroughly with the other ingredients.
- For an elevated flavor profile, lightly toast your pumpkin spice blend in a dry pan over low heat for 30 seconds before adding it to the mixture. This process awakens the essential oils in the spices, intensifying their aroma and taste.
- Experiment with a tiny pinch of freshly grated ginger or a micro-dash of black pepper to add an unexpected layer of warmth and complexity that beautifully complements the traditional pumpkin spice notes.
Notes
- Storage: These Pumpkin Spice Fat Bombs can be stored in an airtight container in the refrigerator for up to two weeks. For longer storage, they can be kept in the freezer for up to one month.
- Variations: For an extra textural element, sprinkle a few finely chopped pecans or walnuts into the bottom of the molds before pouring the mixture. A tiny drizzle of melted dark chocolate (sugar-free for keto) on top after setting also adds a delicious touch.
- Sweetness: Adjust the amount of sweetener to your personal preference. It's safe to taste the mixture before freezing and add more if desired.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned puree?
While fresh pumpkin puree can be used, ensure it's very thick and has as little moisture as possible, as excess water can affect the texture. Canned pumpkin puree (not pumpkin pie filling) is generally recommended for its consistent texture and moisture content.
My fat bombs aren't firming up, what went wrong?
The most common reasons for fat bombs not firming up are an incorrect ratio of coconut oil or the cream cheese being too warm, preventing proper setting. Ensure your coconut oil is fully melted and precisely measured, and that the mixture is chilled thoroughly in the freezer until completely solid.
Can I make these dairy-free?
Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative to make these fat bombs suitable for a dairy-free diet. Be aware that the texture may vary slightly depending on the brand of dairy-free cream cheese used.
Nutrition Facts (Per Serving)
Per serving (approx. 1 of 12 fat bombs): Calories: 100-120, Fat: 10-12g, Saturated Fat: 9-10g, Carbohydrates: 2-3g, Fiber: 1g, Sugars: 1g (naturally occurring from pumpkin), Protein: 1g. (Estimates can vary based on specific ingredient brands and portion sizes).
Allergy Information
Contains coconut (a tree nut) and dairy. For a dairy-free version, substitute cream cheese with a suitable dairy-free alternative. Always check sweetener and spice labels for hidden allergens or cross-contamination warnings.
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