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There are few things that seem to be as made for each other as pumpkin and fall – so why not celebrate the start of the season with these keto pumpkin spice cheesecake fat bombs with only 0.5g net carbs per bite?

They’re a great snack to have on hand, as you can always just grab a bite out of your freezer and satisfy sweet cravings in no time.
 

Easy Frozen Keto Pumpkin Spice Cheesecake Fat Bombs
 

Easy Frozen Keto Pumpkin Spice Cheesecake Fat Bombs
 

OTHER KETO TREATS AND SWEETS:

  • Keto Chocolate Chip Cookies
  • Keto Apple Pie Fat Bombs
  • Keto Strawberry Milkshake
  • Keto Butter Pecan Ice Cream
  • Keto Peanut Butter Mousse
  • Chocolate Peanut Butter Keto Mug Cake
  • KETO PUMPKIN SPICE CHEESECAKE FAT BOMBS INGREDIENTS:

    This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

    (You can find the exact amounts needed on the recipe card embedded below this section).

  • full-fat cream cheese
  • pumpkin purée
  • powdered erythritol
    Why erythritol?
    In my opinion, erythritol is the best keto-friendly sweetener.
    – it doesn’t spike your blood sugar,
    – it’s completely safe and
    – has a very fresh & natural sweet taste.

    Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

    You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

    Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
    Keep that ratio in mind when using a 1:1 sugar replacement.

  • vanilla extract
    You can also use a vanilla bean in exchange.
    1 tsp = 1/2 bean
  • pumpkin spice
    If you don’t have pumpkin spice on hand, you can easily make your own one by mixing the following spices:
     
    1 TL cinnamon
    ½ TL ginger (ground)
    ½ TL allspice (ground)
    ¼ TL cloves (ground)
    ¼ TL nutmeg (ground)
  • Easy Frozen Keto Pumpkin Spice Cheesecake Fat Bombs
     

    Easy Frozen Keto Pumpkin Spice Cheesecake Fat Bombs
     

     

    HOW TO MAKE THE KETO PUMPKIN SPICE CHEESECAKE FAT BOMBS:

     

    Easy Frozen Keto Pumpkin Spice Cheesecake Fat Bombs without Sugar Mobile Featured Image

    Yields10 Servings
    Prep Time5 minsTotal Time5 mins

    Ingredients:
     ½ cup full-fat cream cheese (3.9 oz/110g)
     1 ½ tbsp pumpkin purée (0.9 oz/25g)
     1 ½ tbsp powdered erythritol (0.5 oz/15g)
     ¼ tsp pumpkin spice

    1

    Add all of the ingredients to a middle-sized bowl and mix until you get a smooth mass.
     

    2

    Fill the fat bomb mass into a suitable silicone mold, like one of these silicone candy molds that are perfect for fat bombs.

    ☝︎ A silicone mold is the best choice because it's super easy to press the fat bombs out of the mold once they're frozen.
     

    3

    Place the silicone mold in your freezer.

    Depending on what mold you are using and how big your fat bombs are, it takes about 2-4 hours until they are completely frozen.
     

    Storage:
    4

    The low carb pumpkin spice cheesecake fat bombs keep well in your freezer for up to 2 weeks.

    You can also store them longer than that, but they'll start to lose flavor after a while.

    Nutrition Facts

    Serving Size 1 fat bomb

    Servings 10


    Amount Per Serving
    Calories 30
    % Daily Value *
    Total Fat 2.9g5%
    Total Carbohydrate 0.5g1%
    Protein 0.6g2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Ingredients

    Ingredients:
     ½ cup full-fat cream cheese (3.9 oz/110g)
     1 ½ tbsp pumpkin purée (0.9 oz/25g)
     1 ½ tbsp powdered erythritol (0.5 oz/15g)
     ¼ tsp pumpkin spice

    Directions

    1

    Add all of the ingredients to a middle-sized bowl and mix until you get a smooth mass.
     

    2

    Fill the fat bomb mass into a suitable silicone mold, like one of these silicone candy molds that are perfect for fat bombs.

    ☝︎ A silicone mold is the best choice because it's super easy to press the fat bombs out of the mold once they're frozen.
     

    3

    Place the silicone mold in your freezer.

    Depending on what mold you are using and how big your fat bombs are, it takes about 2-4 hours until they are completely frozen.
     

    Storage:
    4

    The low carb pumpkin spice cheesecake fat bombs keep well in your freezer for up to 2 weeks.

    You can also store them longer than that, but they'll start to lose flavor after a while.

    Keto Pumpkin Spice Cheesecake Fat Bombs

     

    Q: How do you include Erythritol in your calculations?

    A: The short answer is: I don’t, and I can tell you why.

    
Erythritol is a sugar alcohol which your body can’t digest.
    If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).

    It passes through our system basically “untouched”.
    Because of this, you can subtract the carbs from erythritol completely, which is what I always do. 

    (I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)


     

    MORE KETO TREATS AND SWEETS:

  • Keto Snickers Bars
  • Keto Tiramisu Mousse
  • Pumpkin Pie Keto Mug Cake
  • Keto Shortbread Cookies
  • Keto Ferrero Rocher Fat Bombs
  • Keto Chocolate Milkshake
  •  

     
    Keto Pumpkin Spice Cheesecake Fat Bombs Pin
     
     

    Hello there!
    I'm Uliana, the creator of hungryforinspiration.com.
    The Low Carb/ Keto Lifestyle is my passion and I'm so happy that I can share my journey with you!
    Click here, to learn more about me.

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