Low Carb Pumpkin Cheesecake Fat Bombs Recipe
I’m so excited to share this Low Carb Pumpkin Cheesecake Fat Bombs Recipe with you today.
These no bake pumpkin cheesecake balls are so delicious and totally speak the fall season to me. If you are like me, anything pumpkin during the fall season makes me happy. Whether it’s pumpkin spice or
Living the keto lifestyle doesn’t have to be boring, especially during the fall months. Pumpkin is keto friendly in small amounts and these no bake pumpkin cheesecake balls are the perfect fat bomb treat to enjoy on the keto diet.
Fat bombs are vital when you are on the keto diet. They help to keep your macros in check while being successful on this new way of living. You definitely can’t go wrong with these delicious low carb treats. Did I mentions they are so easy to make too? Check it out below!
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Here’s how we made these low carb pumpkin cheesecake fat bombs:
Start with mixing the cream cheese and pumpkin puree together in a medium-sized bowl until it is smooth.
Add the powdered Swerve and pumpkin spice into the pumpkin and cream cheese mixture.
Fold/mix the ingredients together well.
On a large plate gently mix together the flour of choice and crushed pecans.
Roll a tablespoon of the cheesecake mixture and roll it into a ball to gently coat with flour and pecans.
Place on a baking sheet and refrigerate for at least one hour.
Ahhh..enjoy! You won’t regret it!
Low Carb Pumpkin Cheesecake Fat Bombs Recipe
Makes approximately 20 cheesecake fat bombs
Low Carb Pumpkin Cheesecake Recipe Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup pure pumpkin puree with no sugar added
- 1/2 cup powdered Swerve
- 1 tsp pumpkin pie spice
- 1/2 cup coconut flour or almond flour (whichever you have on hand because this will help to create a thick batter to roll)
- 1 cup of crushed pecans
Low Carb Pumpkin Cheesecake Recipe Directions
- In a large bowl, mix the cream cheese and pumpkin puree together until it is smooth.
- Add the powdered swerve and pumpkin spice into the bowl. Fold/mix together well.
- On a large plate, add the flour of choice and crushed pecans, then gently toss together.
- Take a tablespoon of the cheesecake mixture and roll into a ball.
- Next, gently coat each fat bomb with the flour and pecan mixture.
- Put on a baking sheet and refrigerate for one hour.
Low Carb Pumpkin Cheesecake Recipe Nutrition
Serves 20 (1 fat bomb)
Calories 87, Total C 3.5g, Fiber 1.5g, Net C 2g, Sugars 1.3g, Fat 7.8g, Protein 1.8g
Low Carb Pumpkin Cheesecake Fat Bombs Recipe
Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup pure pumpkin puree with no sugar added
- 1/2 cup powdered Swerve
- 1 tsp pumpkin pie spice
- 1/2 cup coconut flour or almond flour (whichever you have on hand because this will help to create a thick batter to roll)
- 1 cup crushed pecans
Instructions
- In a large bowl, mix the cream cheese and pumpkin puree together until it is smooth.
- Add the powdered swerve and pumpkin spice into the bowl. Fold/mix together well.
- On a large plate, add the flour of choice and crushed pecans, then gently toss together.
- Take a tablespoon of the cheesecake mixture and roll into a ball.
- Next, gently coat each fat bomb with the flour and pecan mixture.
- Put on a baking sheet and refrigerate for one hour.
Video
Nutrition
Don’t forget to pin it on Pinterest for later!
