Fall Fat Bombs!! PUMPKIN CHEESECAKE FAT BOMBS INGREDIENTS: 8 oz cream cheese ⅓ c canned pumpkin purée 4 tbsp to 6 tbsp swerve (granular) 1 ½ tsp pumpkin pie spice 2 ½ tbsp coconut flour 1 tsp vanilla extract (FOR THE COATING) ⅓ c pecans or walnuts, finely minced 2 tbsp swerve (granular) 1 tsp cinnamon Instructions: Line a baking sheet with wax paper Using an mixer, combine the first 6 ingredients and beat until combined Freeze the mixture in the bowl (or ice cube tray) for 15 to 20 minutes until just firm enough to form into balls In a medium bowl combine all the coating ingredients and stir together. Set aside. . Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture Roll each ball in the coating until covered, and place on lined baking sheet. Re-freeze for 30 minutes or more until somewhat firm, then serve. Store these in the fridge in a covered container!
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