Keto Pumpkin Pie Fat Bombs
The Preparation
- 1/2 cup butter
- 1/2 cup pumpkin puree
- 4 ounce cream cheese
- 1/4 cup erythritol, powdered
- 2 teaspoon pumpkin pie spice
- 1/2 cup pecans
The Execution
Let your butter and cream cheese get to room temp, or melt in the microwave if it's not soft to the touch.
Combine the pumpkin puree, butter, and cream cheese together.
Once a mixture is formed, add the powdered erythritol and pumpkin pie spice. Mix together until smooth.
Pour the mixture into an ice cube tray or candy molds of your choice.
Optionally toast up the pecans in an oven at 350F for 10 minutes, or toast in a pan over medium heat until fragrant.
Top the fat bombs with the chopped pecans and press gently.
Put in the fridge or freezer until set and can be removed from molds.
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