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.
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.