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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.
 

Low Carb Pumpkin Cheesecake Fat Bombs Recipe
 

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.
 

Cream cheese and pumpkin puree in a bowl to make Low Carb Pumpkin Cheesecake Fat Bombs

Add the powdered Swerve and pumpkin spice into the pumpkin and cream cheese mixture.
 

Pumpkin cream cheese mixture and sweetener in a bowl for no bake pumpkin cheesecake balls

Fold/mix the ingredients together well.
 

Cream cheese and pumpkin mixture in a bowl for pumpkin cheesecake balls

On a large plate gently mix together the flour of choice and crushed pecans.
 

Crushed pecans and almond flour on a plate for low carb pumpkin cheesecake balls

Roll a tablespoon of the cheesecake mixture and roll it into a ball to gently coat with flour and pecans.
 

Ball of pumpkin cheesecake rolled in almond flour and crushed pecans

Place on a baking sheet and refrigerate for at least one hour.
 

Low Carb Pumpkin Cheesecake Fat Bombs Recipe

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

Low Carb Pumpkin Cheesecake Recipe Directions

  1. In a large bowl, mix the cream cheese and pumpkin puree together until it is smooth.
  2. Add the powdered swerve and pumpkin spice into the bowl. Fold/mix together well.
  3. On a large plate, add the flour of choice and crushed pecans, then gently toss together.
  4. Take a tablespoon of the cheesecake mixture and roll into a ball.
  5. Next, gently coat each fat bomb with the flour and pecan mixture.
  6. 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 Fat Bombs Recipe

Low Carb Pumpkin Cheesecake Fat Bombs Recipe

These no bake low carb pumpkin cheesecake fat bombs are the perfect fall treat if you are living the keto lifestyle. 
No ratings yet
Course Dessert
Servings 20 servings
Calories 87

Ingredients
  

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

Serving: 1fat bomb | Calories: 87 | Carbohydrates: 3.5g | Protein: 1.8g | Fat: 7.8g | Fiber: 1.5g | Sugar: 1.3g
Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.
Tried this recipe?Mention @KetoFriendlyRecipes or tag #KetoFriendlyRecipes!


Don’t forget to pin it on Pinterest for later!
 

Low Carb Pumpkin Cheesecake Fat Bombs Recipe

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