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Delicious Pumpkin & Chocolate Fat Bombs

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

First we shared our favorite fat bomb recipes with you, then we made some orange cheesecake fat bombs to end summer.

Now that it’s fall my friends, we have to bring one of our favorite ingredients into the mix: pumpkin.

Because pumpkin spice everything. So what we’ve done is put the punkin’ together with chocolate, and that’s how you get these delicious pumpkin and chocolate fat bombs!

Of course there are a few other ingredients in there. But that doesn’t change the fact that these are really easy to make.

They work for the ketogenic diet and Whole 30 . . . they are also very low carb.

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

Pumpkin Fat Bombs

Ingredients

  • 1/3 cup pumpkin puree
  • 3 T coconut butter, at room temperature
  • 3 T coconut oil + 1 tbsp. coconut oil, at room temperature
  • 2 T sweetener of your choice (many use erythritol)
  • 1 teaspoon pumpkin pie spice
  • 2 oz. of 85% cacao chocolate
  • 1/4 cup of roasted almonds, chopped

Directions

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

Whisk together the pumpkin puree, coconut butter, and 3 tbsp. coconut oil. Stir in the sweetener and pumpkin pie spice.

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

Add dollops of the mixture to your choice of mold and freeze for 15 minutes or refrigerate till set.

Melt the chocolate and 1 tbsp. coconut oil then let cool to room temperature.

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

Pour the melted chocolate over the frozen pumpkin bombs.

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

Immediately add the chopped roasted almonds to the top (the chocolate will harden right away). Ease the fat bombs out of the mold with the help of a small offset spatula, if needed.

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

Refrigerate leftovers. They will melt if left at room temperature.

Get the nutritional information in the recipe card below! NOTE: we used a mold that made 12 bombs.

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!
Yield: 12 fat bombs

Pumpkin and Chocolate Fat Bombs

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

Prep Time 8 minutes
Total Time 8 minutes

Ingredients

  • 1/3 cup pumpkin puree
  • 3 T coconut butter, (at room temperature)
  • 4 T coconut oil, (at room temperature)
  • 2 T sweetener of your choice, (many use erythritol)
  • 1 T pumpkin pie spice
  • 2 T 85% cacao chocolate
  • 1/4 cup almonds, (roasted, chopped)

Instructions

  1. Whisk together the pumpkin puree, coconut butter, and 3 tbsp. coconut oil. Stir in the sweetener and pumpkin pie spice.
  2. Add dollops of the mixture to your choice of mold and freeze for 15 minutes or refrigerate till set.
  3. Melt the chocolate and 1 tbsp. coconut oil then let cool to room temperature.
  4. Pour the melted chocolate over the frozen pumpkin bombs. Immediately add the chopped roasted almonds to the top (the chocolate will harden right away).
  5. Ease the fat bombs out of the mold with the help of a small offset spatula, if needed.
  6. Refrigerate leftovers. They will melt if left at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1 bomb

Amount Per Serving: Calories: 97Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 17mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

Did you make this recipe?

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Fall is around the corner and your keto diet calls for pumpkin chocolate fat bombs! This recipe is creamy and delicious. Perfect for Whole 30, low carb too!

If you make this fat bomb recipe, let us know in the comments!

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