Pumpkin Pie Fat Bombs
Macros per fat bomb:
• 125 Calories
• 12g of Fat
• 1g of Protein
• 1g of Net Carbs
Servings Prep Time
15fat bombs 20minutes
Servings Prep Time
15fat bombs 20minutes
  1. Start off by melting down your coconut oil if it’s not already liquid. Melt down your coconut butter as well until it’s soft it’s easier to work with.
  2. Combine the pumpkin puree, coconut butter and coconut oil in a mixing bowl and stir until combined.
  3. Add your sweetener of choice, we used erythritol. Add your pumpkin pie spice as well. If you don’t have pumpkin pie spice, just adding cinnamon will do! About 2 teaspoons as well.
  4. Once your fat bomb batter is combined, add in into your containers. You can use candy molds like we did, or an ice cube tray!
  5. Lastly, toast up some chopped pecans on a dry pan on medium heat until slightly browned and fragrant. This step is optional, but toasting brings out much more nutty flavor!
  6. Top each fat bomb with some pecan pieces and press gently so that they adhere.
  7. Refrigerate until set and enjoy!