Keto Pumpkin Pie Fat Bombs
About This Recipe
There is nothing quite as satisfying or comforting as the enjoyable flavors of pumpkin pie. But those who follow a ketogenic diet often find such indulgences off-limits, which is why we've crafted an ingenious and tasty solution - the Keto Pumpkin Pie Fat Bombs. These delightful morsels offer all the sweet delicacy of a traditional pumpkin pie, imbued with the savoriness of shredded coconut and the warmth of cinnamon and ginger, all while aligning with the strict nutritional needs of a keto diet.
Our Keto Pumpkin Pie Fat Bombs not only deliver on the taste front, but they also impress with their pleasing texture. The blend of pumpkin puree and coconut oil yields a soft and velvety interior, with a contrasting crunch provided by the unsweetened shredded coconut. Thanks to the addition of vanilla extract and stevia, these fat bombs cater to your sweet tooth without breaking your diet rules. Plus, they're incredibly versatile, making for a perfect treat you can enjoy at any time, whether you're wrapping up dinner or simply need an afternoon pick-me-up.
How can you make these mouthwatering Keto Pumpkin Pie Fat Bombs? Access our keto mobile app for an easy-to-follow process that will guide you step by step, ensuring you create the perfect fat bombs every time! Maintain your commitment to a health-focused lifestyle without compromising on flavour with these delicious and satisfying fat bombs. Make a batch today, and enjoy the delectable taste of pumpkin pie that integrates flawlessly within your ketogenic diet.
Ingredients
Directions
Line a baking sheet with two 12-count mini muffin silicon molds. Set aside.
Add shredded coconut, coconut oil, stevia and salt to the bowl of your food processor. Process on high for 5-8 minutes until drippy. You may have to remove the lid a couple of times and scrape the chunky bits from the side of the bowl.
Once smooth, remove ¼ cup of the coconut mixture, leaving the remaining coconut mix in the food processor bowl. Add remaining ingredients and process until smooth again. If you use cold pumpkin puree, the coconut will harden. No worries, just process until smooth again.
Divide the pumpkin mixture into the muffin cups. Press down with fingers or the back of a spoon until completely flat. Then, top with reserved white coconut mixture. Transfer baking sheet to the freezer and freeze for 1 hour.
Serve!
📱 Download the App
Get the full Lazy Keto experience on your mobile device with offline recipes and meal planning
