Mini Low Carb Pumpkin Pie Bites!
If you refuse to believe pumpkin season is over, we’re here to help! We thought we had posted our last pumpkin recipe (Pumpkin Pecan Tartlets for Thanksgiving) but we had to squeeze another one in! Yes, it may be December, but we had some pumpkin left that we couldn’t let go to waste. After all, shouldn’t pumpkin season be all year round? You know you are craving that pumpkin spice in the springtime, just like us…
Since we didn’t make the classic pumpkin pie this year, we decided to channel its flavors and create a fat bomb recipe. Fat bombs are an awesome part of a keto diet that give you a super boost of energy whenever you need it. When in ketosis, your body will use fat as fuel which means that you need to consume enough fats to keep your body running. Pop a delicious fat bomb in your mouth and you will instantly get the energy you need to get through the day!
These little pumpkin pie bites will allow you to pretend it’s October all year ’round while also giving you a healthy source of fat (and therefore energy!). Who doesn’t love the crisp fall weather and the colorful leaves on the ground? Enjoy a few pumpkin pie bites in the middle of summer, who cares? They’ll cool you down and remind you of fresh breezes and new beginnings. They will also give you extra energy to stay up and enjoy those summer nights! These may just be your go-to summer afternoon treat!
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Of course, you may just scarf them all down in December because they’re absolutely delicious and no one can resist them once they are sitting in your freezer. For that reason, we recommend making a double, triple, or even quadruple batch to have on hand. They will keep in your freezer for months so why not make a ton now!
In this recipe, we also decided to incorporate coconut butter! Everyone’s heard of coconut oil, but coconut butter doesn’t get nearly enough attention as it should. Coconut butter is simply pureed coconut meat (or coconut manna). It tastes like coconut and has the texture of peanut butter, though a bit more firm. Coconut butter is a delicious spread – treat it as you would peanut butter but with only 1 carb per tablespoon – spread it on toast, dip some apples in it or put a scoop into your smoothies. It goes well by itself on a spoon too! It’s ideal for keto and paleo diets and we absolutely love it.
It added great texture to these pumpkin pie fat bombs without being too overpowering like a nut butter would have been.
Looking for more bite-sized treats? Check out this keto fudge from Cassidy’s Craveable Creations. It’s rich, creamy, and a definite crowd-pleaser!
|Servings: fat bombs|
- 1/2 cup pumpkin puree
- 2 oz. coconut butter
- 1/2 cup coconut oil
- 1/4 cup So Nourished erythritol sweetener
- 2 tsp pumpkin pie spice
- 1/2 cup pecans
- 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.
- Combine the pumpkin puree, coconut butter and coconut oil in a mixing bowl and stir until combined.
- 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.
- 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!
- 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!
- Top each fat bomb with some pecan pieces and press gently so that they adhere.
- Refrigerate until set and enjoy!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb desserts to learn to make more delicious and healthy meals!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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I hate the taste of coconut, is there a possible substitute for the coconut butter?
You can try cashew butter or maybe almond butter, but the flavor may be too strong.
Hello, I’m going to be making these very soon, but just wondering if they need to stay in the fridge after they’re set, or if I can set them on the counter in a Tupperware. Thanks!
I would recommend keeping them in the fridge. Enjoy!
How often do you typically set it in the fridge? Mines been in for an hour and it’s not solidified like the pic yet!
Try your freeze to set them quicker 🙂
Hey just curious as to why the initial pic the fat bomb looks kind of brown and fluffy like pumpkin pie mixture but then the video’s version looks white and fatty? Cheers ?
Sometimes the coconut butter/oil solidifies white, sometimes it mixes nicely into the whole mixture. You will end up with similar results but you never know exactly!
When I added the recipe into My Fitness Pal it came up with a total carb of over 5.4 per serving and even after subtracting dietary fiber, it still has a net of 4.1. How did you come up with a net carb of 1? What am I missing? Thanks!
We subtract the erythritol from the carb count too! It acts like fiber – it’s not digested by the human body and is excreted. Hope that helps!
Wow, this recipe is amazing. Maybe, just maybe I sneaked in a couple of drops of maple flavoring. I’m sure it didn’t need it, but I’ve been on a maple kick lately, so in it went. Thanks for posting this delicious goodness
Pumpkin, pecan and maple sounds like the perfect combo! Go for it 🙂
This is a very good recipe. They are tasty. However, I advise against using an ice cube tray. This is what I used and after they set, it was a struggle to get them out in one piece. They kind of broke up when I tried to scoop them out with the fork and a lot of it was left in the ice cube tray itself.
I think a better suggestion is to take an 8 x 8 pan, line it with foil, and pour the batter into that and let it set. After it is set, lift the foil out, take the giant square of pumpkin pie bomb off of the foil, and then slice it.
Thanks for the tip, Brian!
Lovely recipe! Thank you!
Delicious! Great recipe! Thanks! Great for company.
Can a different sweetener be used? Like stevia?
Use whichever sweetener you prefer 🙂
I was wondering if butter butter could be subbed for the coconut butter?
Hmm, no that consistency is too different. Try peanut or almond butter!
I couldn’t wait for a response, I so wanted to try for the first time a ‘fat bomb’ and so I made it with butter and I liked it!! So next time I’ll try it with almond butter to see the difference. I bet I will like it too.
Can i use mini cup cake baking cups? I’m concerned it will be hard to peel the paper liner. Thanks in advance.
Aloha! Paper ones may be fine as this recipe is quite fatty, as opposed to muffins’ bready texture. Go for it, Robert!
I found it oily so I added 1 more cup pumkin and 4 tbsp of Cinnamon then added 1/2 cup of whipping cream.