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Keto Pumpkin Pie Fat Bombs are high in fat and low in protein, helping you burn more fat for fuel and stay in ketosis. A great low-carb way to curb sweet cravings!

A closeup of finished keto pumpkin pie fat bombs

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Pumpkin Pie Cheesecake Fat Bombs

These Keto Pumpkin Pie Fat Bombs are perfect for when those sweet cravings strike! The combination of cream cheese and pumpkin pie spice makes them the best idea for a fall dessert or snack.

These low-carb treats are super quick and easy to make. Make them ahead and have them on hand for a quick and easy treat any time!

ingredients needed

Pumpkin Pie Fat Bombs Recipe

Fat Bombs:

  • cream cheese 
  • Swerve granular sugar 
  • almond flour 
  • pumpkin pie spice 

Topping:

  • Swerve granular sugar
  • pumpkin pie spice
cream cheese, swerve sugar, and almond flour in bowl

How to make Pumpkin Pie Fat Bombs

Time needed: 1 hour and 12 minutes

How to make Pumpkin Pie Fat Bombs

  1. Line a sheet pan.

    Line a sheet pan with parchment paper.

  2. Soften cream cheese.

    In a bowl, microwave cream cheese for about 30 seconds to make it soft.

  3. Add.

    Add the swerve, almond flour, and pumpkin pie spice to the cream cheese and mix until fully combined.

  4. Roll.

    Roll the mixture into 8 balls and place them on the sheet pan.

  5. Mix and coat.

    Mix the topping ingredients in a small bowl and roll each of the 8 fat bombs to coat.

  6. Freeze.

    Place the fat bombs in the freezer for at least 1 hour before consuming.

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spices added to cream cheese mixture

Pumpkin Pie Fat Bombs: FAQs

➡️ Can these be made ahead?

Absolutely! They’re great to have on hand for when you need a sweet treat fix or as a way to help you meet your macro goals!

➡️ What is the best way to store fat bombs?

Store then in a covered container in the refrigerator or freezer.

➡️ How long are these good for?

In the refrigerator, up to 5-7 days. In the freezer, up to 6 months.

➡️ How many fat bombs can you have on keto?

Depending on your daily macros, usually 1-3 per day.

cream cheese mixture rolled into balls

These Keto Pumpkin Pie Fat Bombs are the perfect little fall treat for low carb peeps. Even if you’re not on a low carb diet, you can still enjoy these as a quick and easy fall dessert!

If you tried this recipe, I would love for you to leave a comment letting me know how your expereince with this recipe was. Did you run into any problems or change things up? Let me know! I love hearing from you!

rolling the keto pumpkin pie fat bombs in the topping

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finished fat bombs on parchment paper
closeup pumpkin pie fat bomb
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Servings: 8 servings

Keto Pumpkin Pie Fat Bombs

By Jamie Sherman
Keto Pumpkin Pie Fat Bombs are high in fat and low in protein helping you burn more fat for fuel and stay in ketosis. A great low-carb way to curb sweet cravings!
Prep: 10 minutes
Cook: 2 minutes
Chilling Time: 1 hour
Total: 1 hour 12 minutes

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Ingredients 

Fat Bomb:

  • 4 ounces cream cheese
  • 2 tablespoons Swerve granular sugar
  • ¾ cup almond flour
  • 1 tablespoon pumpkin pie spice

Topping:

  • 1 tablespoon Swerve granular
  • ¼ teaspoon pumpkin pie spice

Instructions 

  • Line a sheet pan with parchment paper. 
  • In a bowl, microwave cream cheese for about 30 seconds to make it soft. 
  • Add the swerve, almond flour, and pumpkin pie spice to the cream cheese and mix until fully combined. 
  • Roll the mixture into 8 balls and place them on the sheet pan. 
  • Mix the topping ingredients in a small bowl and roll each of the 8 fat bombs to coat.
  • Place the fat bombs in the freezer for at least 1 hour before consuming.

Notes

  • Store them in a covered container in the refrigerator or freezer.
  • These will last in the refrigerator, up to 5-7 days. In the freezer, up to 6 months.

Nutrition

Serving: 1ball, Calories: 112kcal, Carbohydrates: 9g, Protein: 3g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 14mg, Sodium: 45mg, Potassium: 24mg, Fiber: 1g, Sugar: 1g, Vitamin A: 192IU, Vitamin C: 0.2mg, Calcium: 41mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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