Keto Pumpkin Fat Bombs {Vegan, Gluten-Free}

Keto Pumpkin Fat Bombs {Vegan, Gluten-Free}

 

The fall season means lots of tasty pumpkin treats to tempt us, right? When you’re following a keto or other low-carb diet, those seasonal treats are a definite no. Make these easy Keto Pumpkin Fat Bombs to have on hand when the urge for a pumpkiny sweet hit.

Keto Pumpkin Fat Bombs Recipe

Fat bombs are little bites of deliciousness full of healthy fats and few carbs. These fats are essential to the keto, and other low-carb, diets.

For this tasty recipe you’ll find the following healthy fats:

  1. Wildly Organic Cashew Butter — this creamy nut butter is amazing! It’s made from soaked and low-temp dehydrated cashews which keeps them raw. Soaked nuts have more health benefits as any anti-nutrients naturally present in them are neutralized.
  2. Wildly Organic Coconut Oil — our coconut oils are never extracted using chemicals giving you the highest quality, best-tasting coconut oil. This tropical oil contains many beneficial substances such as lauric acid and MCT’s. It may also help control appetite.
  3. Wildly Organic MCT Oil — MCT’s, or medium-chain triglycerides, can help induce thermogenesis in the body or fat burning!

How To Make Keto Pumpkin Fat Bombs

These tasty little pumpkin fat bombs are so easy to make! Just mix all of the ingredients in a food processor until a dough-like consistency form.

Since coconut flour’s absorbency can vary from batch to batch, let the dough rest for a couple of minutes. You want a somewhat firm dough that’s not too sticky. Add more coconut flour if necessary (in small amounts).

Then just roll the dough into balls and roll in cinnamon “sugar” for a crunchy, sugar-like coating.

You can certainly eat them right away (and will probably want to, right?). However, refrigerating for at least an hour makes them even more delicious. Overnight is even better! You can prep ahead and make a big batch for the freezer, too.

There’s no need to let sugar-filled pumpkin treats derail your keto diet efforts this year! These keto fat bombs travel well, so pack them along for…

  • dessert or snacks at work
  • running errands
  • hitting the gym
  • family get-togethers

In addition, just keeping sugar-free treats like these fat bombs on hand helps you avoid temptations at home.

Whether you take them with you on-the-go or simply enjoy them at home, these easy keto pumpkin fat bombs are sure to be a favorite!

More Snack Ideas to Take With You On-The-Go!

Will You Make These Easy Keto Pumpkin Fat Bombs?

 

Keto Pumpkin Fat Bombs
With just a few simple ingredients and a food processor, you can make these delicious keto pumpkin fat bombs. Whether you take them with you on-the-go or simply enjoy them at home, these easy keto pumpkin fat bombs are sure to be a favorite!
    Servings16 fat bombs
    Prep Time15 minutes
    Passive Time1 hour chill time
    Ingredients
    For The Fat Bombs
    For The Cinnamon "Sugar" Coating
    • 1tablespoon erythritol or sugar (not keto)
    • 1/4teaspoon ground cinnamon
    Instructions
    1. Put the almond flour, coconut flour, erythritol, pumpkin pie spice, and salt into the bowl of a food processor and pulse until well combined.
    2. Add pumpkin puree, cashew butter, coconut oil, and MCT oil and pulse until the mixture comes together like a dough.
    3. If it's very sticky, let it rest a minute or two to allow the coconut flour to absorb more of the liquid ingredients.
    4. Using a tablespoon, scoop out some dough and roll into a ball. Or use a smaller amount for more fat bombs.
    5. Roll each ball in cinnamon "sugar" coating (below).
    6. You can eat them right away but for best flavor refrigerate at least an hour or overnight.
    Cinnamon "Sugar" Topping
    1. In a small bowl, mix together the erythritol and cinnamon.
    2. Roll each ball in the mixture to coat.
    Recipe Notes

    You can use any keto-friendly granulated sweetener however you may need to adjust the amount especially if it's sweeter than just plain erythritol.

    The post Keto Pumpkin Fat Bombs {Vegan, Gluten-Free} appeared first on Wildly Organic.

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    Dawn is a wife, homeschooling mom, and grandma who blogs at Oh Sweet Mercy. She loves learning, teaching, cooking, photography, crocheting, reading, and riding the Harley with her wonderful, hard-working hubby. She also has a small flock of chickens and constantly fights with a pack of shiny, sparkly squirrels.