Keto Pumpkin Spice Fat Bombs

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  • prep time

    prep time

    47 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    47 min

Keto Pumpkin Spice Fat Bombs

37 ratings

These deliciously creamy almond butter fat bombs are aromatic with the flavors of pumpkin spice and topped with a scattering of pumpkin seeds.

This recipe will provide 10 mini fat bombs, but you could make 5 larger fat bombs using regular sized cupcake cases.

Though the recipe utilises xylitol as the sweetener, this can be substituted for your preferred granulated low carb sweetener of choice.

  • Net Carbs

    0.8 g

  • Fiber

    1 g

  • Total Carbs

    3.1 g

  • Protein

    1.9 g

  • Fats

    15.7 g

156 cals

Keto Pumpkin Spice Fat Bombs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Pumpkin Seeds

    Pumpkin Seeds

    30 each

  • Xylitol by Now

    Xylitol by Now

    1 tablespoon

  • Coconut Oil

    Coconut Oil

    ½ cup

  • Cinnamon

    Cinnamon

    ½ teaspoon

  • Ginger, Ground

    Ginger, Ground

    ½ teaspoon

  • Spices Nutmeg Ground

    Spices Nutmeg Ground

    ¼ tsp

  • Cloves, Ground

    Cloves, Ground

    ⅛ teaspoon

  • Almond Butter, Unsalted

    Almond Butter, Unsalted

    ⅓ cup

Recipe Steps

steps 3

47 min

  • Step 1

    Add the coconut oil, almond butter, xylitol and spices to a mixing bowl.
    Step 1
  • Step 2

    Beat together until smooth.
    Step 2
  • Step 3

    Take 10 mini cupcake/truffle cases and divide the mixture evenly between them, decorating each with 3 pumpkin seeds. Transfer to the fridge for 30-40 minutes or until set before serving.
    Step 3

Comments 28

  • RemarkableCauliflower440153

    RemarkableCauliflower440153 2 months ago

    does anyone know if i an use mct oil instead of coconut oil?

    • SFMarkon

      SFMarkon 7 months ago

      Absolutely delicious! It's a very soft mix so keep refrigerated.

      • Sam

        Sam a year ago

        These are my favorite fat bombs. I put them in small silicon molds with fun star and heart shapes. It’s always surprising how such a small amount of xylitol can sweeten these!

        • Nikkigaff

          Nikkigaff a year ago

          I Topped them with a 1/2 tsp pumpkin purée and a pumpkin spice/stevia sprinkle for more pumpkin pie flavor. They are spectacular!

          • UnbelievableKale102860

            UnbelievableKale102860 2 years ago

            I just made them and found it far too oily. So added more almond butter and spices, and let them set. Just site one and still sickly due to oil. Any advice guys?

            • IneffableMacadamia976324

              IneffableMacadamia976324 6 months ago

              Xantham Gum Powder

            • MsDachshund

              MsDachshund a year ago

              Maybe add some almond flour to solidify some.

          • Aussie93

            Aussie93 2 years ago

            I doubled it and made 20 servings! ~3 tablespoons per muffin cup (10 of them) and slice the fat bombs in half after they are solid. Why not do the same amount of work and dirty the same number of dishes and get twice the product?

            • ChrissyJewel

              ChrissyJewel 3 years ago

              Delicious

              • GorgeousAvocado470822

                GorgeousAvocado470822 3 years ago

                Can I use tahini instead of almond butter

                • BlithesomeArugula486612

                  BlithesomeArugula486612 3 years ago

                  Is there anything else I can substitute for xylitol?

                  • Lillylovely

                    Lillylovely 2 years ago

                    swerve

                • PropitiousRadish423703

                  PropitiousRadish423703 3 years ago

                  This is my first fat bomb and it was really good!!

                  • Tamara

                    Tamara 3 years ago

                    Nice taste 👍😋

                    • Gee

                      Gee 3 years ago

                      One of the downsides of my keto diet is that I’m just not crazy about rich foods. These save me. So yummy and lots of good fat to help me stay in ketosis. Make sure you use solid unrefined coconut oil.

                      • Hecklemop

                        Hecklemop 3 years ago

                        After reading comments about the too-soft texture, I swapped half the coconut oil for shredded coconut and added 1 TBLS coca powder and 1/8 tsp salt. Totally delicious, and only increased carbs by 3 g.

                        • maryb

                          maryb 3 years ago

                          Was increase of 3 carbs for total recipe or per serving?

                      • Lady di

                        Lady di 3 years ago

                        Can I substitute peanut butter for almond butter?

                        • RemarkableKetone843991

                          RemarkableKetone843991 3 years ago

                          Peanut butter has more carbs

                      • Eliza

                        Eliza 3 years ago

                        Not sweet enough. Could use a dusting of powder Ed sugar with cinnamon.

                        • Eve

                          Eve 4 years ago

                          This is delicious!! I had to freeze them because in the fridge they were to liquid.

                          • recipewriter

                            recipewriter 4 years ago

                            Thanks :)

                        • Cherry blossom

                          Cherry blossom 4 years ago

                          This is the first fat bomb I’ve tried. So good!

                          • recipewriter

                            recipewriter 4 years ago

                            Thank you :)

                        • Gcr

                          Gcr 4 years ago

                          Sinfully delicious!!!!!!!!!

                          • Virgoish68

                            Virgoish68 4 years ago

                            I have never seen black pumpkin seeds.

                            • pat402

                              pat402 3 years ago

                              Not black the are dark green

                          • Kari

                            Kari 4 years ago

                            I used a quarter cup of liquid coconut oil and a quarter cup solid. The texture was perfect!