What Type Of Butter To Use On Keto Diet: Pumpkin Spice Fat Bombs?
Pumpkin spice adds a hint of fall flavor to these fat bombs, making them the perfect keto-friendly treat. They are super easy to make, moist, and delicious! What more could you want?
Directions: 1) Preheat oven to 350°F (180°C). 2) Whisk almond flour, Erythritol, pumpkin pie spice, and salt in a medium bowl. 3) add butter and stir until the mixture resembles coarse crumbs. 4) Press into 24 mini muffin liners or about 1 tbsp into each regular size […]
Easy keto pumpkin fat bombs:
keto pumpkin fat bombs are the easiest in this world.
Keto pumpkin fat bombs are not much famous but these taste so good that anyone can eat them just like a keto snickers bar.
Easy keto pumpkin fat bombs- Ingredients:
This easy keto pumpkin fat bomb recipe contains 100 grams of cream cheese, 50 grams of coconut oil, two tablespoons lemon juice, one teaspoon cinnamon powder, and 20 grams of erythritol sweetener is optional for low carb sugar-free dieters.
Dairy-free pumpkin fat bombs:
easy keto pumpkin fat bombs- how to make:- For an easy keto pumpkin fat bombs recipe, you first have to mix cream cheese, coconut oil, lemon juice, and cinnamon powder in a bowl.
Mix it well until a smooth mixture is formed.
Then add sweetener into this mixture and again mix it well that the sweetener dissolves appropriately. Now take some baking cups on a flat surface; that’s why I used silicone cupcake molds for easy removal and set aside the cups before filling them with the mixture…
Finally, place these baking cups filled with the mixture into the refrigerator for at least 4 hours or overnight so that fat bombs become solid enough to be cut easily. Then remove from fridge and serve your healthy low carb keto pumpkin fat bombs.
Easy keto pumpkin fat bombs- Calories per serving:
easy Keto pumpkin fat bombs contain around 90 cal/serving calories, including erythritol sweetener; without Erythritol, this recipe has 95 cal/serving.
Cream cheese (total fat ): 100 grams Coconut Oil: 50 grams Sweetener (Erythritol): 2 tablespoons Lemon juice: 1 teaspoon Cinnamon powder: 1 teaspoon (Optional ) Baking cups or silicon cupcake molds-20 gm Servings: 4 servings Preparation time: 5 minutes Resting time in freezer:4 hours Total time needed:5 minutes + 4 hours freezing time Ingredients for Keto pumpkin fat bombs are full of healthy fat and suitable for your keto weight loss journey.
The diet chef pumpkin spice fat bombs:
The Diet Chef Pumpkin Spice Fat Bombs:
The Diet Chef keto pumpkin fat bombs recipe contains one tablespoon almond butter, 4 ounces cream cheese, 1 ½ cups unsweetened vanilla almond milk, three tablespoons pumpkin puree, and ten drops of liquid stevia.
Take a bowl and mix all these ingredients one by one, then microwave it for 60 seconds or until all ingredients are well combined. Now place this mixture into the refrigerator or freezer until it becomes solid enough to create balls. Make some balls from this mixture and keep them in the fridge again for at least 2 hours before serving.
Keto breakfast fat bombs:
keto breakfast fat bombs are highly beneficial for weight loss. It is perfect for breakfast or snacks. It is straightforward to make and delicious. This low-carb keto fat bombs recipe takes just 5 minutes to prepare and 20 minutes in the freezer until firm enough to cut into 16 individual servings.
You can store it right in the fridge before serving so that you don’t need to freeze again every time you take out one piece of this tasty keto fat bomb.
Coconut oil: 1 cup Softened Cream Cheese: 8 Ounce Vanilla or Cinnamon flavored Whey Protein Powder (For Keto): 60 grams Erythritol sweetener: 1 tbsp Almonds Flaked, chopped, slivered, or as needed for cutting
Place the coconut oil and cream cheese together in a large bowl and microwave it until completely melted. Pour in your erythritol sweetener and flavored whey protein powder now.
Mix them well until a smooth mixture is formed now, add flaked almonds into this mixture and mix again until almond pieces combine with this mixture properly. Now spread this mixture on a baking sheet lined with parchment paper or aluminum foil to help you remove fat bombs from the baking sheet after freezing quickly.
(optional) Place the baking sheet into the freezer for 30 minutes, then cut into desired size or shape of keto breakfast fat bombs using a cookie-cutter. Now, place all keto breakfast fat bombs onto another parchment-lined baking sheet and put them back into the freezer until they become solid enough to remove from the tray. Then serve your tasty and ready-to-eat fat bombs.