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!
Prep Time 8 minutes
Total Time 8 minutes
Servings 12 fat bombs
- 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)
Whisk together the pumpkin puree, coconut butter, and 3 tbsp. coconut oil. Stir in the sweetener and pumpkin pie spice.
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.
Pour the melted chocolate over the frozen pumpkin bombs. 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.
Refrigerate leftovers. They will melt if left at room temperature.
Serving: 1g | Calories: 129kcal | Carbohydrates: 4.7g | Protein: 1.5g | Fat: 12.4g | Saturated Fat: 9.7g | Sodium: 5mg | Fiber: 2.6g | Sugar: 1.5g