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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.
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Course
Dessert
Servings
20
servings
Calories
87
Ingredients
1x
2x
3x
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
Serving:
1
fat bomb
|
Calories:
87
|
Carbohydrates:
3.5
g
|
Protein:
1.8
g
|
Fat:
7.8
g
|
Fiber:
1.5
g
|
Sugar:
1.3
g
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.
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