Low Carb & High Fat / Keto Pumpkin Spice Fat Bombs

With left over pumpkin puree, comes pumpkin fat bombs! Enjoy little fatty goodies that almost taste like a crustless pumpkin pie. Fat bombs are the perfect way to keep your fat high without thinking too much about what to cook. These are really a special treat for your keto friends during Thanksgiving or Autumn in general.

| The Recipe |

INGREDIENTS:
- 1/2 cup (100g) Coconut Oil
- 1/2 cup (112g) Pumpkin Puree (Canned or homemade)
- 1/2 cup (63g) Pecan Halves, crumbled
- 4oz (113g) Cream Cheese
- 1/4 cup Sweetener, granulated (I use Splenda)
- 2 tsps Pumpkin Spice
- 1/4 tsp Cinnamon, ground

METHOD:
1. In a medium-sized pot over medium-low heat, melt coconut oil and cream cheese until combined (it will likely seperate, this is fine). Pour coconut oil and cream cheese mixture into medium-sized bowl and add pumpkin puree, pumpkin spice, cinnamon, sweetener, and pecans.
2. Stir by hand or to really combine use a blender. Blend/mix until fully combined.
3. Spoon mixture into silicone mold. Place silicone mold in freezer and freeze until solid, about 4 hours.
4. Either pop the fat bombs from their molds, or if using a standard cake mold cut into 24 pieces and enjoy!
(If you store them in the freezer they will remain solid, they will got soft in the fridge and likely turn into liquid at room temperature)

MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Makes 24 fat bombs.
Per Fat Bomb:

Calories: 78kcal
Fat: 8g
Protein: 0.6g
Net Carbs: 0.7g

| The Keto Kitchen |

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MUSIC CREDIT:
Zazie Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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