Imagine a snack that tastes like fall, fuels your keto goals, and doesn’t leave you with guilt or a sugar crash. These Keto Pumpkin Spice Fat Bombs are the answer to your seasonal cravings—minus the carbs. They’re creamy, spiced, and packed with healthy fats to keep you full and focused.
No weird ingredients, no baking required, and no chance of sharing. Ready to make your taste buds and macros happy? Let’s go.
Why This Recipe Slaps
These fat bombs aren’t just another keto gimmick.
They’re creamy, flavor-packed, and ridiculously easy to make. Pumpkin puree gives them a velvety texture, while pumpkin spice brings the cozy vibes. The best part?
Each bite delivers a hit of healthy fats from coconut oil and nut butter, keeping you in ketosis without the boredom of plain ol’ butter cubes. Plus, they’re sweetened just enough to feel like a treat, not a chore.
Ingredients You’ll Need
- ½ cup pumpkin puree (not pumpkin pie filling—trust me, there’s a difference)
- ½ cup coconut oil, melted
- ½ cup almond butter or pecan butter (because peanut butter is basic)
- 2 tbsp erythritol or monk fruit sweetener (adjust to taste)
- 1 tsp vanilla extract (the good stuff, not the sad imitation kind)
- 1 tbsp pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
- Pinch of salt (to make the flavors pop)
How to Make Them (Without Messing It Up)
- Mix the wet ingredients. In a bowl, combine pumpkin puree, melted coconut oil, and nut butter. Stir until smooth—no lumps allowed.
- Add the flavor. Toss in sweetener, vanilla, pumpkin spice, and salt.
Taste it. Need more spice? Add it.
Too sweet? You probably messed up the measurements.
- Pour into molds. Use silicone molds or an ice cube tray. Pro tip: Grease them lightly if you’re paranoid about sticking.
- Freeze. Let them set for at least 2 hours.
If you sneak one early and it’s a mess, that’s on you.
- Devour. Store the rest (if there are any) using the instructions below.
How to Store These Little Miracles
Keep them in an airtight container in the freezer for up to 2 weeks. They’ll stay firm and fresh. If you leave them out, they’ll melt faster than your willpower at a bakery.
FYI, the fridge works too, but they’ll be softer.
Why You Should Bother Making These
Besides being delicious, these fat bombs are keto-friendly, low-carb, and packed with healthy fats. They curb sugar cravings, boost energy, and keep you full between meals. Pumpkin’s fiber and vitamins are a bonus.
And let’s be real—they’re way more exciting than another handful of almonds.
Common Mistakes (Don’t Be That Person)
- Using pumpkin pie filling. It’s loaded with sugar. Read the label.
- Over-sweetening. Erythritol is powerful. Start small, taste, then adjust.
- Skipping the freeze time. Patience is a virtue, especially in keto desserts.
- Using expired spices. Stale pumpkin spice is a crime against fall.
Swaps and Substitutions
Don’t have almond butter? Pecan butter or sunflower seed butter work too.
Hate coconut oil? Butter or cocoa butter are solid backups. Allergic to nuts? Skip the nut butter and add cream cheese for a tangy twist.
Sweetener not your thing? Try stevia, but measure carefully—it’s potent.
FAQs (Because People Always Ask)
Can I use fresh pumpkin instead of puree?
Sure, if you enjoy extra work. Roast, puree, and drain it well—excess moisture ruins the texture.
Why are my fat bombs grainy?
Your coconut oil might have solidified weirdly.
Melt it fully next time, or blame your sweetener. Some erythritol brands are gritty.
How many can I eat in one sitting?
Technically, until you hate yourself. But stick to 1-2 to avoid… digestive regrets.
Can I add chocolate?
Obviously.
Melt sugar-free chocolate and drizzle it on top, or mix in cacao powder. You’re an adult—live your best life.
Final Thoughts
These Keto Pumpkin Spice Fat Bombs are the ultimate fall snack—easy, tasty, and macro-friendly. They’ll save you from pumpkin spice lattes and sugar crashes.
Make a batch, hide them from your family, and thank me later. Happy snacking.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!