Keto Pumpkin Fat Bombs
⏱ Prep: 10 min🍳 Cook: N/A✅ Ready: 10 min
87
Calories
2.3g
Net Carbs
2.8g
Protein
6.9g
Fat
⏱ Prep: 10 min🔥 Cook: 0 min⏰ Ready: 10 min
How to Make It
Step 1
Combine all the ingredients into the bowl of a stand mixer or large mixing bowl (with a hand mixer). Mix for several minutes until light and fluffy. Add a pinch of salt to the mixture as well. This will help to bring out the sweetness of the sweetener.
Step 2
Line a rimmed baking sheet with 20 silicone cupcake liners. Use a one ounce cookie scoop portion of the fat bombs into the silicone liners. Place the rimmed baking sheet in the freezer until they are frozen. Remove them from the liners and place them into a freezer zip top bag for storage where they will keep for 1 month or more.
Ingredients
- 100% Puree Pumpkin by 365 – 15 ounce
- The Ultimate Icing Sugar Replacement by Swerve – ¾ cup
- Saigon Cinnamon – ½ teaspoon
- Almond Butter – 1 cup